Cinnamon Roll Muffins
These cinnamon roll muffins have all the flavors of traditional cinnamon rolls packed inside of a moist and fluffy muffin. The center of the muffins have a cinnamon sugar filling that's also the streusel topping. Plus, a vanilla icing is drizzled over the top!
Servings: 12 muffins
Calories: 318kcal
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
- Rubber Spatula
Ingredients
Cinnamon Muffins
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Lifeway Kefir Organic Vanilla Whole Milk room temperature preferred
- ½ cup brown sugar
- ½ cup vegetable oil (or canola)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
Cinnamon Filling/Topping
- ¾ cup brown sugar
- 3 tablespoons all-purpose flour
- 3 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, cold and cubed
Vanilla Icing
- ½ cup powdered sugar
- 1 tablespoon Lifeway Kefir Organic Vanilla Whole Milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
Cinnamon Muffins
- In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, whisk together the kefir milk, brown sugar, oil, eggs, and vanilla extract. Add the flour mixture and use a rubber spatula to gently fold everything together until combined.
Cinnamon Filling/Topping
- In a small bowl, mix together the brown sugar, flour, and cinnamon with a fork. Add the cold and cubed butter and use a fork or pastry blender to mix until coarse crumbs.
- Add 1 ½ tablespoons of muffin batter to the pan. Sprinkle on about 1 teaspoon of the cinnamon filling and then top that with another 1 ½ tablespoons of batter. Repeat with the rest of the muffin batter until all 12 muffin cups are assembled.
- Sprinkle on the remaining cinnamon topping over each muffin. Bake for 5 minutes at 400 degrees. Then reduce the oven temperature to 350 degrees and continue to bake for another 13-15 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
Vanilla Icing
- In a small bowl combine the powdered sugar, kefir milk, and vanilla extract. If the glaze is too thick, add ½ teaspoon of the milk. If too thin, add ½ teaspoon of powdered sugar.
- Once the muffins are on the wire rack, drizzle on the vanilla icing.
- Keep any leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Notes
Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.
Cinnamon Filling: This will be used in both the muffins and as the topping.
Muffin Batter: Add 1.5 tablespoons of batter to each muffin cup. Then sprinkle on the cinnamon mixture. Add another 1.5 tablespoons over the filling and top each muffin with the cinnamon mixture. The muffin pan will be filled almost to the top.
Baking Time: Bake the muffins for 5 minutes at 400 degrees. Then reduce the oven temperature to 350 and bake for an additional 13-15 minutes. Baking at that higher heat initially will help the muffins to rise taller.
Nutrition
Serving: 1muffin | Calories: 318kcal | Carbohydrates: 44g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 240mg | Potassium: 67mg | Fiber: 1g | Sugar: 28g | Vitamin A: 192IU | Vitamin C: 0.03mg | Calcium: 94mg | Iron: 1mg
