Can I use a different type of flour?

Absolutely! As I mentioned earlier, you can swap out the all-purpose flour for whole wheat or gluten-free flour. Just keep an eye on the texture and adjust the baking time as needed. The muffins might turn out a little more dense, but they'll still be delicious.

How can I make these muffins ahead of time?

These Cinnamon Roll Muffins are perfect for meal prepping! You can make the batter, scoop it into the muffin tin, and then freeze the unbaked muffins. When you're ready to bake, just pop them straight into the oven from the freezer. Easy peasy! 🙌

Can I add any extra mix-ins?

Of course! These muffins are a blank canvas, so feel free to get creative. Chopped nuts, dried fruit, chocolate chips – the possibilities are endless. Just be mindful of the ratios so you don't end up with overly dense or soggy muffins.

How do I get that perfect cinnamon-sugar swirl?

The key is to really load up on that cinnamon-sugar mixture before baking. Sprinkle it generously over the batter, then use a toothpick or skewer to give it a few gentle swirls. This will help it bake up all gooey and delicious.

Why did my muffins turn out dry or dense?

Uh oh, sounds like you might have over-mixed the batter or overbaked them. Next time, be sure to gently fold the wet and dry ingredients together, and keep a close eye on the oven. Pull them out as soon as a toothpick comes out clean – any longer and they'll start to dry out.

CINNAMON ROLL MUFFINS FOR EASY BREAKFASTS 🥐

Ingredients

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1/2 cup granulated sugar

– 1 teaspoon ground cinnamon

– 1/2 cup unsalted butter, melted

– 1 cup milk

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup brown sugar, packed

– 2 tablespoons cinnamon (for filling)

– 1 cup powdered sugar (for glaze)

– 2 tablespoons milk (for glaze)

– 1 teaspoon vanilla extract (for glaze)

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, granulated sugar, and ground cinnamon.
In another bowl, combine melted butter, milk, eggs, and vanilla extract; mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
In a small bowl, mix brown sugar and cinnamon for the filling.
Fill each muffin cup halfway with batter, then sprinkle with the cinnamon-brown sugar mixture, and top with remaining batter.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the muffins once they are cool.

Notes

– You can add chopped nuts or raisins to the batter for added texture.

– Store any leftovers in an airtight container for up to 3 days.

Author: Astrid
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Chicken Dinners & Wings 🍗
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 12g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: cinnamon, muffins, breakfast, dessert