Cinnamon Roll Muffins – Mel’s Kitchen Cafe

These cinnamon roll muffins have a candy cinnamon ribbon running via the fluffy, tender muffin. Drizzled with glaze, they’re unbelievable!

All the flavors of a tasty cinnamon roll are mixed into a straightforward-to-make muffin that’s simply one of many tastiest muffins ever!

1. For meeting, line the muffin tin with paper liners (see notice within the recipe with my deep ideas on muffin tins).
2. Scoop 2 tablespoons batter into every muffin tin. A #40 cookie scoop works brilliantly right here.
3. Sprinkle about 2 to three tablespoons streusel on prime of the batter.
4. Scoop one other 2 tablespoons batter (a heaping 2 tablespoons if utilizing USA model muffin tins) on prime of the streusel.
5. Sprinkle with a lightweight smattering of streusel.

The cups are about 3/4 filled with batter and streusel for these muffins.

They dome superbly, and shouldn’t overflow, nonetheless, simply so that you don’t hate me, my disclaimer is that various manufacturers of muffin tins would possibly behave in a different way (in addition to elements like in case you dwell at high elevation). I exploit the USA brand of muffin tins – can’t advocate them extremely sufficient.

You can bake a check muffin to see if you have to make modifications for a way a lot batter to make use of in every muffin cup for the remaining muffins.

As the muffins bake, the cinnamon streusel layer types a decadent path of buttery candy cinnamon goodness trailing via the center of the tender and fluffy muffin.

These muffins are unbelievable. Not overly candy, they’re great for breakfast…or brunch…or after college snack. Or actually anytime.

How to Store the Muffins: the glaze stays tender and doesn’t arrange, so it’s greatest to retailer the muffins in a container with a lid that leaves lots of clearance. They get a bit messy if shoved right into a ziploc bag (ahem, ask me how I do know)…however nonetheless style scrumptious. The muffins could be saved lined at room temperature for a few days. The leftover muffins are fabulous warmed up for about 8 1/2 seconds within the microwave earlier than eating.

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Cinnamon Roll Muffins

Yield: 15 muffins

Prep Time: 35 minutes minutes

Cook Time: 17 minutes minutes

Muffins:

• 1 cup (212 g) granulated sugar
• ½ cup (113 g) butter, melted
• 2 massive eggs
• ½ cup (113 g) bitter cream (see notice)
• ½ cup (121 g) milk
• 1 teaspoon vanilla extract
• 2 ¼ cups (320 g) all-function flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Cinnamon Streusel:

• ⅓ cup (47 g) all-function flour
• ⅓ cup (71 g) calmly packed brown sugar
• 1 tablespoon floor cinnamon
• 3 tablespoons (43 g) butter, melted

Glaze:

• 3 tablespoons (43 g) cream cheese, softened
• 1 tablespoon (14 g) butter, softened
• ¼ teaspoon vanilla extract
• ½ cup (57 g) powdered sugar
• 1 tablespoon milk

• Preheat oven to 375 levels F. (See notice for various kinds of muffin tins.) Place muffin liners in a 12-cup muffin tin. This recipe makes 15-16 muffins, so use a second muffin tin for the remaining muffins or bake in two batches.

• For the muffins, in a medium bowl, whisk collectively the sugar, butter, eggs, bitter cream, milk and vanilla till evenly mixed.

• Add the flour, baking powder, baking soda and salt. Whisk till simply mixed and no dry streaks stay. Don’t over combine. Set apart.

• For the cinnamon streusel, in a small bowl, stir collectively the flour, brown sugar and cinnamon. Add the melted butter and blend till mixed and the streusel clumps into small items.

• Scoop about 2 tablespoons muffin batter into every muffin liner (a #40 cookie scoop works nice). Crumble the cinnamon streusel to interrupt into small items. Sprinkle 2 to three teaspoons streusel over the batter in every muffin cup.

• Scoop one other 2 tablespoons (see notice) batter on prime of the cinnamon streusel. Sprinkle with a bit extra streusel.

• Bake for 15 to 17 minutes till the highest of the muffins spring again calmly to the contact.

• Remove the muffins to a cooling rack to chill utterly.

• For the glaze, in a small bowl, add the softened cream cheese, butter and vanilla. Mix with an electrical mixer till mild and creamy. Add the powdered sugar and blend on low velocity till absolutely mixed, scraping down the aspect of the bowl as wanted. Add the milk and blend till nicely mixed. The consistency ought to be thick however pourable. Add further milk (or powdered sugar) to regulate the consistency, if wanted.

• Drizzle the glaze evenly over the cooled muffins.

Muffin Tin: I extremely advocate utilizing a muffin tin that’s mild steel vs a darkish-coated muffin tin. If you solely have a darkish-coated muffin tin, scale back the oven temperature to 350 levels F. 
Batter Amount: the muffin cups for this recipe are crammed about 3/4 full. If you reside at high altitude or are utilizing a muffin tin with extra shallow muffin cups, use a bit much less batter per cup than said within the recipe. I exploit the USA model of muffin tins for reference. 
Sour Cream: 1 cup buttermilk could be subbed for the bitter cream and milk within the recipe. 

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Recipe Source: from Mel’s Kitchen Cafe