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Quick Cinnamon Roll Muffins with Gooey Swirl and Vanilla Glaze

Three freshly baked cinnamon roll muffins topped with a thick, white glaze dripping down the sides.
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Make these Cinnamon Roll Muffins for a fast, comforting breakfast or brunch treat. They have the fluffy texture and sweet cinnamon swirl of classic rolls, topped with a simple vanilla glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for batter)
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 4 tablespoons unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract until combined.
  4. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  5. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and 1 tablespoon cinnamon until uniform.
  6. Fill the muffin cups about halfway with batter. Sprinkle about 1 teaspoon of the cinnamon sugar mixture over the batter in each cup. Top with the remaining batter, filling cups about two-thirds full.
  7. Use a knife or skewer to gently swirl the top layer of batter to create a swirl effect.
  8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  10. Drizzle the vanilla glaze over the cooled muffins before serving.

Notes

  • For bakery style muffins, fill the cups nearly to the top before baking.
  • You can make these ahead and store them in an airtight container at room temperature for up to two days.
  • Use this recipe for easy weekend baking projects when you need a quick pastry.

Nutrition

Find it online: https://delishcraze.com/cinnamon-roll-muffins-quick-recipe/