Moist and fluffy Cinnamon Roll muffins swirled with cinnamon sugar are the perfect way to start your morning. These quick and easy cinnamon roll muffins have the classic taste of a traditional cinnamon rolls but without all the hassle. Drizzle them with a easy icing for extra yum!
Fluffy and moist muffins are my favorite way to start the morning. A nice warm muffin accompanied by a big ol’ cup of coffee really helps me start the day off right. These Quick and Easy Cinnamon Roll Muffins are bakery style so they rise up nice and tall. One bowl, less than 10 ingredients and you are on your way to enjoying these easy cinnamon sugar swirled muffins.
These Muffins are
- Fluffy and moist
- Quick and Easy
- Packed with Cinnamon and Sugar
- Iced with an easy glaze
- The perfect breakfast
What you’ll need for Cinnamon Roll Muffins
- Unsalted Butter: This will give the muffins a delicious buttery crumb
- Granulated Sugar: Gives the muffins the perfect amount of sweetness
- Eggs: Provides leavening and structure to the muffins
- Vanilla: Warm and delicious flavor
- All Purpose Flour: Provides Structure for the muffins
- Baking Powder: This will help the muffins rise
- Salt: Helps balance out the sweet
- Milk: Moistens the batter
- Sour Cream: Provides a fluffy texture and adds moistness to the muffins
- Cinnamon Sugar: These muffins are swirled with cinnamon sugar to really bring out the cinnamon roll taste.
How to make muffins
Start out room temperature ingredients. In a medium bowl, sift the flour, baking powder, salt and sugar together. Stir together then form a well in the center of the dry ingredients. Add in all of the wet ingredients such as your milk, sour cream, eggs and butter then pour into the batter. Stir until just combined be careful not to over mix as it could result in dry crumbly muffins. Scoop half the batter into a heavily greased muffin tin, sprinkle with a generous amount of cinnamon sugar. Scoop more batter on top of the cinnamon sugar, followed by more cinnamon sugar.
Bake at 400 degrees Fahrenheit for 5 minutes then drop the temperature down to 350 and bake for 10-12 minutes. This is done so the muffins can rise quickly for that perfect muffin dome shape.
How to store muffins
The best way to store muffins is to cover them individually in plastic wrap. This will help keep the muffins moist for several days.
Can I make muffin batter ahead of time
Yes! Simply make the batter and cover tightly in a bowl until ready to use. I recommend baking muffins within 24 hours so you won’t end up with dense muffins. Once your ready to bake, scoop the batter into the muffin tins and bake for 12-15 minutes. There is no need to stir the batter.
Can I make muffins ahead of time and freeze?
Yes! Once the muffins have cooled down completely, wrap each muffin individually in plastic wrap then place the muffins into a freezer bag. When ready to enjoy your muffins, either pull one out of the bag and allow to defrost on the counter for an hour or more until it’s completely thawed. Muffins can also be microwaved in increments of 15 seconds as well.
Why are my muffins dry and dense
- Not adding the correct amount of wet ingredients
- Overmixing is the most common problem
- Adding too much flour, be sure to measure correctly
Looking for more muffin recipes?
Try these Banana Chocolate Chip Muffins or Lemon Blueberry Muffins
Easy Cinnamon Roll Muffins
Cinnamon Roll Muffins
- 1/2 cup Unsalted Butter Melted
- 3/4 cup Granulated Sugar
- 2 Eggs Room Temperature
- 1 teaspoon Vanilla Extract
- 2 cup All Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Milk Room temperature
- 1/2 cup Sour Cream Room Temperature
- 3/4 cup Sugar
- 1 tablespoon Cinnamon
- 1 cup Powdered Sugar
- 1 teaspoon Milk
- 1. Preheat the oven to 400 degrees Fahrenheit. Spray a 12 count muffin pan with non stick baking spray. 2. In a medium size bowl, mix together the flour, baking powder, salt and sugar. Create a well in the center of the dry ingredients. Add in the milk, melted butter, eggs, sour cream, and vanilla. Stir until just combined.3. Scoop half of the batter into the muffin tin. Add 1 tablespoon of cinnamon sugar on top. Add another scoop of batter then sprinkle generously with the cinnamon sugar mix. 4. Bake at 400 for 5-6 minutes then drop the temperature down to 350 degrees and contine to bake for 12-13 minutes or until a toothpick comes out clean. 5. Once the muffins have cooled, drizzle with powdered sugar glaze. Enjoy!
Easy and delicious!! Making these for the second time now in a week. Thanks for the recipe. 🙂
These were really good! I had just enough cinnamon sugar mixture to put a tablespoon in each, but none left for the tops (I made 12). So I might suggest one a half of the mixture? Otherwise, easy to follow and delicious! Thank you!
this recipe is easy and very delicious!
These muffins are moist, flavorful deliciousness!!!
Shouldn’t the cinnamon sugar be made with brown sugar to give it a true cinnamon roll taste? That is what the picture looks like.