Cinnamon Roll Muffins
A moist muffin with brown sugar and cinnamon throughout. Topped with a sweet crumble and cream cheese icing.
Servings Prep Time
1dozen 20minutes
Cook Time
14-16minutes
Servings Prep Time
1dozen 20minutes
Cook Time
14-16minutes
Ingredients
Muffin Batter
  • 2cups all purpose flour
  • 1/4cup granulated sugar
  • 1/2 teaspoon salt
  • 3teaspoons baking powder
  • 1cup whole milk
  • 1extra large egg
  • 3Tablespoons salted buttermelted
Topping
  • 1cup light brown sugarpacked
  • 3Tablespoons salted buttermelted
  • 4teaspoons ground cinnamon
Icing
  • 2ounces cream cheesesoftened
  • 1 1/4cups powdered sugar
  • 1 1/2Tablespoons whole milk
  • 1/2teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees F. Bake the muffins at this temperature for the first 5 minutes. Then decrease the temperature to 375 degrees F for the remainder of the baking time. Add paper liners to a muffin tin.
  2. Using a large bowl, sift together the flour, sugar, salt, and baking powder. Set aside.
  3. Using a medium bowl, whisk together the milk, egg and, melted butter. Whisk until well combined. Set aside.
  4. Get the large bowl of dry ingredients that was set aside earlier. Make a well in the center of the dry ingredients. Add the wet ingredients (from the medium bowl that was set aside earlier) into the center well of the dry ingredients. Stir until just combined.
  5. Combine all of the topping ingredients into a small bowl. Fold half of this mixture into the muffin batter mixture.
  6. Fill the paper muffin liners about 3/4 full with the muffin batter mixture. Top each with the remaining topping mixture. *Note: This batter rises quite a bit, so do not overfill your liners.
  7. Bake at 400 degrees F for the first 5 minutes. Then decrease the oven temperature to 375 degrees F for the remainder of the baking time (9-11 minutes). They are done when a toothpick inserted in the center of a muffin is clean. Transfer immediately to a wire rack to cool.
  8. Once the muffins are cool, whisk together the icing ingredients. Drizzle the icing over the tops of the muffins.
Recipe Notes

We used a jumbo size muffin pan (makes six muffins).  If you are using a normal muffin pan (makes twelve muffins), you will have to deduct some baking time to suit your smaller muffins.