Description
Delightful muffins with the soft texture of muffins and the sweet flavor of cinnamon rolls, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 tablespoons ground cinnamon
- 2 large eggs, room temperature
- ¾ cup (180 ml) buttermilk (or milk + vinegar substitute)
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons (15–30 ml) milk
Instructions
- Preheat oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
- Whisk together flour, baking powder, baking soda, salt, and granulated sugar in a large bowl.
- Beat the eggs with buttermilk, vegetable oil, and vanilla extract until smooth in a separate bowl.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; the batter will be slightly lumpy.
- Mix brown sugar and cinnamon for the swirl in a small bowl.
- Spoon about 2 tablespoons of batter into each muffin cup. Sprinkle 1 teaspoon of cinnamon sugar over the batter. Repeat layering with the remaining batter and cinnamon sugar, finishing with batter on top. Use a toothpick to gently swirl the layers.
- Bake for 18-22 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a cooling rack for at least 15 minutes.
- Beat cream cheese and butter until creamy. Gradually add powdered sugar and beat until smooth. Add milk as needed to thin the frosting.
- Spread or pipe the frosting over the cooled muffins.
Notes
These muffins are best served warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg