I have a confession… I can’t stop turning everything into a muffin. Today’s victim? The classic cinnamon roll. Say hello to the Cinnamon Roll Muffin.
These muffins are incredibly soft and fluffy, with ribbons of gooey brown sugar cinnamon swirl. And that yummy cream cheese drizzle pulls all the cozy flavours together perfectly. What makes these muffins stand out is that iconic cinnamon roll swirl. We layer the spiced brown sugar mixture into the batter, so every bite has a pocket of cinnamon-sugar deliciousness. They really do taste like fluffy cinnamon roll muffins, but in a much quicker, easier to make. :)
I love making a batch of these for a weekend treat. They’re totally worth getting out of bed for, and making easy homemade cinnamon swirl muffins from scratch is so satisfying. You might even want to eat one (or two!) straight from the oven.
Why you’ll love this recipe
- Cinnamon swirl – Pockets of sweet, spiced brown sugar ribbon through every bite. It’s like a mini cinnamon roll.
- Super soft texture – We’re careful with the mixing so these muffins stay incredibly tender and light. No dense muffins here!
- Yummy cream cheese finish – That sweet, slightly tart drizzle cuts through the rich cinnamon perfectly. It’s the best part.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Granulated white sugar
- Unsalted butter, melted
- Milk
- Large eggs
- Vanilla extract
- Brown sugar
- Ground cinnamon
- Cream cheese, softened
- Powdered sugar
- Milk
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Tips for making Cinnamon Roll Muffins
- Cool completely before frosting – Seriously, this is key! If your fluffy cinnamon roll muffins are still warm, the cream cheese drizzle will melt right off and make a mess. Patience will be rewarded :)
- Don’t overmix the batter – Stir the wet and dry ingredients together until just combined. A few lumps are totally okay. Overmixing develops the gluten too much, which can lead to tough, chewy muffins instead of light, fluffy ones.
- Room temperature ingredients help – Especially the eggs and milk. They mix into the batter more smoothly and create a more uniform texture. This helps ensure your easy homemade cinnamon swirl muffins from scratch bake evenly.
- Don’t overfill your muffin cups – Aim for about two-thirds full for each cup. This gives them room to rise without spilling over.
- Swirl gently for best results – Use a toothpick or small knife to create pretty swirls without completely mixing the cinnamon into the batter. You want distinct ribbons of spice, not just brown batter.
FAQ Asked Questions
Can I use a different kind of milk? You absolutely can! Whole milk gives the best richness, but 2% or even non-dairy milks like almond or oat will work just fine in these cinnamon swirl muffins. Just make sure it’s unsweetened if you’re using a non-dairy option.
How should I store these muffins? Keep them in an airtight container at room temperature for up to 2 days. If you’re keeping them longer, or if your kitchen is warm, pop them in the fridge. They’ll stay fresh for up to 4 days there.
Can I make the muffin batter ahead of time? I don’t recommend making the batter too far in advance. The baking powder will start to lose its oomph if it sits for too long. You can prep the dry ingredients and the cinnamon swirl mixture the night before though!
My muffins turned out dry, what happened? The most common culprits are overmixing the batter or overbaking them. Make sure to stop stirring as soon as the wet and dry are combined, and pull them from the oven as soon as a toothpick comes out clean, maybe with a few moist crumbs.
Make sure to tag me @theflournook on social media and leave a review below if you make this cinnamon swirl muffins with cream cheese drizzle. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
Print
Cinnamon Roll Muffins
- Total Time: 37 mins
- Yield: 12 1x
Description
Ingredients
For the Muffins
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated white sugar
- 1/4 cup (56 grams) unsalted butter, melted
- 1 cup (240 ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 2 tablespoons (28 grams) unsalted butter, melted
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Frosting
- 2 ounces (56 grams) cream cheese, softened
- 2 tablespoons (20 grams) powdered sugar (adjust to taste)
- 1 tablespoon (15 ml) milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
- In a separate medium bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until everything is well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are totally fine!
- In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon for the cinnamon swirl. Stir until it forms a thick paste.
- Spoon about one tablespoon of muffin batter into the bottom of each lined muffin cup.
- Add a generous spoonful of the cinnamon swirl mixture over the batter in each cup.
- Divide the remaining muffin batter evenly among the cups, topping the cinnamon swirl layer.
- Use a toothpick or a small knife to gently swirl the cinnamon mixture into the batter in each muffin cup. Aim for a pretty marbled effect!
- Bake the muffins in your preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the cream cheese frosting. In another small bowl, use a hand mixer to beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Once the muffins are baked, remove them from the oven. Let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. This is important for frosting!
- Once the muffins are completely cool, pipe or spoon the cream cheese frosting over each one. For an extra touch, lightly dust a little cinnamon over the glaze.
Notes
- Do not overmix the muffin batter. A few lumps are fine; mixing too much can make the muffins tough.
- Make sure your cream cheese is softened for the glaze. This helps create a smooth, lump-free texture when you beat it.
- Cool the muffins completely before adding the glaze. If they are warm, the glaze will melt and run off.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Muffins
- Method: Baking
did you make this cinnamon roll muffin?
Tag me on socials and follow along for new easy sweet treat recipes!
Comments & Reviews