Soft and fluffy muffins with a cinnamon brown sugar swirl and creamy cream cheese glaze, tasting just like cinnamon rolls.
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Calories: 320kcal
Equipment
- Muffin tin
- mixing bowls
- whisk
- Toothpick or knife
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 1.5 tablespoons ground cinnamon
- 3 tablespoons unsalted butter, melted (for swirl)
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 375°F and line or grease a 12-cup muffin tin.
- Mix brown sugar, cinnamon, and melted butter in a small bowl to make the cinnamon swirl.
- Whisk flour, sugar, baking powder, salt, and nutmeg in a large bowl.
- In another bowl whisk egg, milk, melted butter, and vanilla extract until smooth.
- Combine wet ingredients with dry ingredients and mix gently until just combined.
- Fill muffin cups with batter, add cinnamon swirl mixture, then top with more batter and swirl lightly.
- Bake for 18–22 minutes until golden and a toothpick inserted comes out clean.
- Cool muffins completely on a wire rack.
- Beat cream cheese, powdered sugar, vanilla, and milk until smooth to make the glaze.
- Drizzle glaze over cooled muffins before serving.
Notes
Warm the muffins slightly before serving for an extra cinnamon roll flavor experience.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 26g | Vitamin A: 320IU | Calcium: 120mg | Iron: 1.4mg