Description
These soft, fluffy cinnamon roll muffins are packed with warm cinnamon swirls and finished with a velvety cream cheese glaze. No yeast, no rising time—just cozy muffin goodness with gooey cinnamon sugar in every bite. Perfect for breakfast, brunch, or a sweet afternoon treat!
Ingredients
Scale
Cinnamon Swirl Filling & Topping
- 1 cup (200 g) packed light brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp (23 g) all-purpose flour
- 3 tbsp (42 g) unsalted butter, melted
Muffin Batter
- 2 cups (240 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup (113 g) melted unsalted butter
- ½ cup (100 g) white sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- ½ cup (120 g) sour cream, room temp
- ½ cup (120 ml) milk, room temp
Cream Cheese Glaze
- 4 oz (113 g) cream cheese, softened
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Instructions
- Make the Cinnamon Sugar Crumble
- In a bowl, mix the brown sugar, cinnamon, and flour until fully combined. Pour in the melted butter and use a fork to mix it all together until you get a crumbly texture with some bigger clumps. Place this mixture in the fridge or freezer while prepping the muffins.
- Prepare the Muffin Batter
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, sugar, eggs, vanilla, sour cream, and milk until smooth.
- Gently fold the dry mixture into the wet ingredients until just combined—don’t overmix!
- Cover the bowl and let the batter sit for 30 minutes at room temperature, or refrigerate up to 8 hours (overnight works great).
- Preheat and Fill the Muffin Tins
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners (skip every other cup for tall muffin tops).
- Mix about ⅔ of the cinnamon filling into the muffin batter.
- Use a 3-tablespoon cookie scoop to divide the batter evenly among the liners.
- Sprinkle the remaining ⅓ of the cinnamon sugar mixture over the tops of the muffins.
- Bake the Muffins
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out with just a few moist crumbs.
- Let the muffins cool in the tin for 5–10 minutes before transferring them to a wire rack.
- Make the Cream Cheese Glaze
- In a small bowl, beat the softened cream cheese until smooth.
- Add in powdered sugar, vanilla, and milk, mixing until creamy and pourable. Add a little extra sugar for a thicker glaze if desired.
- Glaze the Muffins
- Once the muffins are fully cooled, dip each top into the glaze or drizzle generously over the top. Place back on the wire rack and let the glaze set (if you can wait that long!).
Notes
📝 Notes & Storage Tips
- To Store: Keep glazed muffins in a single layer in an airtight container in the fridge for up to 2 days. For longer freshness, store them unglazed at room temp (up to 4 days), and add the glaze just before serving
- Make-Ahead Tip: You can prep the filling and batter ahead of time and refrigerate both until ready to bake.
- Freezing: Freeze unglazed muffins for up to 2 months. Let them thaw at room temp, then add glaze before eating.
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 18 minutes
- Category: Desserts