Introduction

These Cozy Cinnamon Roll Muffins bring together the comforting flavors of cinnamon rolls with the ease and convenience of muffins. Warm, sweet, and spicy, they are perfect for a lazy morning or a quick snack. Let the inviting aroma fill your kitchen as you bake these delightful treats.

The image shows a close-up of a cinnamon roll muffin with three visible layers: the bottom layer is golden brown muffin dough with dark cinnamon swirls, the middle layer is soft with a rough cinnamon-sugar texture, and the top layer is creamy white icing spread in a spiral shape that follows the roll’s form, slightly melting over the edges. In the background, several more muffins with the same shape and icing are slightly out of focus, sitting on a black cooling rack. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, melted (plus more for greasing the muffin tin)
¾ cup milk (whole or a milk alternative)
2 large eggs
1 teaspoon vanilla extract
⅓ cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, softened
½ cup powdered sugar (optional, for glaze)
1-2 tablespoons milk or cream (optional, for glaze)
½ teaspoon vanilla extract (optional, for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with melted butter or line it with muffin liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined. In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry and stir gently with a spatula until just combined, leaving some lumps.
Step 3: In a small bowl, combine the brown sugar and cinnamon. Add the softened butter and mix until smooth and spreadable to make the cinnamon swirl filling.
Step 4: Divide half of the muffin batter evenly among the muffin cups, filling about halfway. Spoon about a teaspoon of cinnamon swirl filling onto each and gently swirl with a toothpick or knife if desired.
Step 5: Top each muffin cup with the remaining batter until they are about ¾ full. If you have leftover filling, add a small dollop on top of each muffin and swirl gently for a pretty finish.
Step 6: Bake for 20-25 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7: To make the glaze, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled muffins if desired.

Tips & Variations

For a healthier twist, substitute half the flour with whole wheat flour or reduce sugar by replacing some with applesauce or mashed banana.
Use coconut oil instead of butter for a dairy-free option.
Add chopped nuts, raisins, or spices like nutmeg to the cinnamon swirl for extra flavor.
For mini muffins, reduce baking time to 12-15 minutes and watch closely.
Don’t overmix the batter to keep muffins light and tender.

Storage

Store leftover muffins at room temperature in an airtight container for 2 to 3 days. For longer storage, refrigerate up to one week, though they may dry out slightly. Muffins freeze well for up to 3 months—just thaw and warm in the microwave or oven before serving.

How to Serve

A close-up of a cinnamon roll muffin with three distinct layers: a base layer of golden-brown muffin textured with darker cinnamon swirls, a middle layer forming a spiral of cinnamon sugar in rich brown, and a top layer of creamy white icing generously drizzled over the spiral, slightly melting onto the muffin. The muffin is in a light beige paper liner with ridges, sitting on a black wire rack, all placed on a white marbled surface. In the blurry background, there are more cinnamon roll muffins with the same layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes! Bake them in advance and keep in an airtight container. They stay fresh for several days and can also be frozen for longer storage.

What can I use instead of butter?

Coconut oil or applesauce are good alternatives to butter, especially if you want a healthier or dairy-free option.