Description
Delightfully soft and fluffy Cinnamon Roll Muffins infused with a rich cinnamon streusel and topped with a sweet powdered sugar glaze. Perfect for breakfast or a cozy snack, these muffins combine the flavors of classic cinnamon rolls with the convenience of a muffin.
Ingredients
Scale
Muffin Batter
- 1 cup granulated sugar
- ½ cup salted butter, melted
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
Cinnamon Streusel
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
Glaze
- 1 cup powdered sugar
- ¼ cup heavy whipping cream (use less if using regular milk)
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with muffin liners since this recipe yields about 15 muffins, requiring more than one tin.
- Mix Muffin Batter: In a medium bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until thoroughly combined. In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix gently just until no streaks of flour remain; do not overmix to ensure tender muffins.
- Prepare Cinnamon Streusel: In a small bowl, whisk together the flour, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture forms small clumps to create the streusel topping.
- Assemble Muffins: Scoop about 2 tablespoons of muffin batter into each lined muffin cup. Evenly sprinkle approximately 3 teaspoons of cinnamon streusel over the batter. Add another 2 tablespoons of batter on top of the streusel, then finish with a light sprinkling of the remaining streusel mixture.
- Bake: Place the muffin tins in the preheated oven and bake for about 15 minutes or until the muffin tops bounce back lightly when touched and a toothpick inserted in the center comes out clean. Remove from oven and allow the muffins to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk the powdered sugar and heavy whipping cream together until smooth and pourable. Adjust the cream quantity if needed to reach the desired consistency.
- Glaze Muffins and Serve: Drizzle the glaze generously over the cooled muffins. Serve immediately for best flavor and texture.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Using muffin liners helps with easy removal and cleanup, but lightly greasing the muffin tins is an alternative.
- The heavy cream in the glaze can be substituted with milk for a lighter glaze, but it may be less thick.
- If you only have one muffin tin, bake in batches, keeping the remaining batter refrigerated temporarily.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk and cream.
