Cinnamon Roll Muffins
These Cinnamon Roll Muffins are a quick and easy twist on the classic cinnamon rolls, perfect for breakfast or a sweet snack. With a soft, buttery texture and a cinnamon-sugar swirl, they’re sure to satisfy your cravings!
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsalted butter melted
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup buttermilk
- 2 teaspoons ground cinnamon
For Cream cheese glaze:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, combine melted butter (cooled), oil, and sugar. Whisk in eggs one at a time, then stir in vanilla.
- Add dry ingredients in three parts, alternating with buttermilk. Mix gently until just combined.
- For the filling, combine brown sugar, cinnamon, and melted butter. Stir until it resembles wet sand.
- Fill each muffin cup halfway with batter, add a heaping teaspoon of cinnamon filling, and top with remaining batter. Swirl with a toothpick 2-3 times.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, milk, and vanilla. If too thick, add more milk.
- Cool muffins for 5 minutes, then drizzle with glaze when warm. Enjoy!