Cinnamon Roll Muffins combine the delightful flavors of classic cinnamon rolls with the convenience of muffins, making them an ideal sweet breakfast treat or dessert muffin for any occasion. These fluffy muffins with cinnamon feature a soft and moist texture, topped with a delicious cinnamon sugar topping that will have your family and friends asking for seconds.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
2 large eggs
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In another bowl, whisk together the melted butter, buttermilk, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and mix gently. Avoid overmixing; the batter should be slightly lumpy.
In a small bowl, combine the brown sugar, cinnamon, and softened butter. Mix until it reaches a spreadable consistency.
Spoon about 1-2 tablespoons of batter into the bottom of each muffin cup. Add a teaspoon of the cinnamon swirl filling on top, then cover with more batter until the cups are about 2/3 full.
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle generously over the tops of the muffins.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
