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A batch of freshly baked Cinnamon Roll Muffins with a golden brown top, lightly sprinkled with sugar.

Cinnamon Roll Muffins

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Soft, fluffy, and warm Cinnamon Roll Muffins, perfect for breakfast or dessert.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 121
Ingredients Method Nutrition Notes

Ingredients
  

  • 200 g all-purpose flour For structure and fluffiness
  • 1 teaspoon baking powder To help the muffins rise
  • ½ teaspoon baking soda To enhance the fluffiness
  • ½ teaspoon salt Balances sweetness
  • 90 g unsalted butter melted Adds richness
  • 100 g granulated sugar For sweetness
  • 1 large egg room temperature Helps bind the batter
  • 1 teaspoon vanilla extract Adds flavor
  • 175 g buttermilk room temperature Makes muffins tender
Cinnamon Swirl:
  • 50 g unsalted butter softened For a smooth swirl
  • 50 g brown sugar Adds a deeper sweetness
  • 1 tablespoon ground cinnamon For the signature cinnamon flavor

Method
 

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with 6 tulip muffin liners, leaving every other hole empty.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk the melted butter and granulated sugar together. Add the egg and vanilla extract, whisking until smooth. Stir in the buttermilk until fully combined.
  4. Add the dry ingredients to the wet mixture. Gently fold together using a spatula until just combined. Avoid overmixing. Let the batter sit for a few minutes to thicken.
  5. In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a smooth paste. If needed, use a fork to mash the butter.
  6. Add half of the cinnamon paste to the batter. Fold it in gently until you see swirls of cinnamon but don't mix it in fully.
  7. Transfer the remaining cinnamon paste into a piping bag. Cut a small ¼" tip.
  8. Fill the muffin liners to the top with batter, slightly doming above the edges. Use an ice cream scooper for even portions.
  9. Pipe a swirl of cinnamon paste directly into the surface of each muffin. Slightly drag the piping bag through the batter to make sure the swirl sits flush with the surface. Repeat for each muffin.
  10. Bake for 20-25 minutes, or until the tops are golden brown and puffy. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy warm or let cool completely.

Nutrition

Serving: 1ServingCalories: 121kcalCarbohydrates: 25gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 1mgSodium: 1mgPotassium: 36mgFiber: 1gSugar: 0.1gCalcium: 5mgIron: 2mg

Notes

Perfect for cozy mornings, these cinnamon roll muffins are soft, fluffy, and have just the right amount of sweetness with the swirls of cinnamon sugar. Serve warm for a comforting experience.

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