Easy Cinnamon Roll Muffins (Print Version)
# Ingredients:
→ Muffin Base
01 -
1 cup (212g) granulated sugar
02 -
½ cup (113g) melted butter
03 -
2 large eggs
04 -
½ cup (113g) sour cream
05 -
½ cup (121g) milk
06 -
1 teaspoon vanilla extract
07 -
2¼ cups (320g) all-purpose flour
08 -
2 teaspoons baking powder
09 -
½ teaspoon baking soda
10 -
¼ teaspoon salt
→ Cinnamon Streusel
11 -
⅓ cup (47g) all-purpose flour
12 -
⅓ cup (71g) packed brown sugar
13 -
1 tablespoon ground cinnamon
14 -
3 tablespoons (43g) melted butter
→ Cream Cheese Glaze
15 -
3 tablespoons (43g) softened cream cheese
16 -
1 tablespoon (14g) softened butter
17 -
¼ teaspoon vanilla extract
18 -
½ cup (57g) powdered sugar
19 -
1 tablespoon milk
# Instructions:
01 -
Heat oven to 375°F. Line a 12-cup muffin tin with paper liners. You'll need a second tin or plan to bake in batches as this makes 15 muffins.
02 -
In a medium bowl, whisk sugar, melted butter, eggs, sour cream, milk, and vanilla until smooth.
03 -
Stir in flour, baking powder, baking soda, and salt just until combined. Don't overmix.
04 -
Mix flour, brown sugar, and cinnamon in a small bowl. Pour in melted butter and mix until you get small clumps.
05 -
Put 2 tablespoons batter in each liner, add 2-3 teaspoons streusel, top with 2 more tablespoons batter, and finish with a sprinkle of streusel.
06 -
Bake for 15-17 minutes until tops spring back when touched. Cool completely on a wire rack.
07 -
Beat cream cheese, butter, and vanilla until creamy. Mix in powdered sugar, then milk until smooth and pourable. Add more milk if needed.
08 -
Drizzle glaze over cooled muffins. Let set before serving.
# Notes:
01 -
Use a light-colored muffin tin or reduce temp to 350°F for dark tins
02 -
Fill muffin cups ¾ full for perfect rise
03 -
Can substitute 1 cup buttermilk for sour cream and milk