Cinnamon roll muffins


Cinnamon roll muffins_1I’m not a big breakfast person, but there are a few breakfast foods that can entice me enough to munch on something in the morning. One of those foods is muffins. (It’s probably because they remind me of cupcakes without the icing).

When I found this recipe for cinnamon roll muffins, I knew it was a keeper. It is basically the best of three worlds: cinnamon rolls, muffins, and cupcakes. The actual muffin is airy like a muffin, cinnamon-y like a cinnamon roll, and has a drizzle of cream cheese icing to make the perfect harmony of flavors.

These bad boys are made in three parts: First you make the actual muffin batter, then you mix up the cinnamon-y batter that will be ribboned throughout the muffin batter and then sprinkled on top before baking. And finally, you make the sugary cream cheese icing.

After a few minutes in the oven, the aroma of cinnamon rolls will fill the air. And did I mention they taste pretty good too?

Servings: Makes about 14 muffins

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon kosher salt
¼ cup sugar
3 tablespoons melted butter, cooled
1 egg
1 cup milk (plus more as needed)

Topping and filling:
1 cup brown sugar, loosely packed
3 teaspoons ground cinnamon
1½ cups coarsely chopped walnuts (you can also use pecans if preferred)
3 tablespoons melted butter

2 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
Dash of vanilla

Cinnamon roll muffins_2Directions:

  1. Preheat the oven to 400°F. Generously grease your muffin tins.
  2. In a large bowl, sift together the flour, baking powder, salt, and sugar. Set aside. In the bowl of a stand mixer (or using a handheld mixer), mix together the butter, egg, and milk at medium speed, until well combined. Slowly add the flour mixture to the egg mixture, until just combined.
  3. Combine the brown sugar, cinnamon, walnuts, and melted butter in a small bowl. Gently fold half of the mixture into the muffin batter.
  4. Spoon the muffin batter into each muffin tin, about 2/3 full. Top with remaining brown sugar mixture. Bake for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove them from the oven and let them cool slightly, then transfer to a wire rack.
  5. While they muffins are cooling, whisk together the cream cheese, powdered sugar, milk, and vanilla. Drizzle the icing over the top of the muffins.
  6. Enjoy!

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