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To make these easy cinnamon roll muffins, you need a few simple ingredients. Here is what you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 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 (for swirl) - 1 tablespoon ground cinnamon (for swirl) - 1/4 cup powdered sugar (for icing) - 2 tablespoons milk (for icing) These ingredients make the muffins soft and sweet. The brown sugar and cinnamon create a lovely swirl in the middle. Don't forget to check the full recipe for any extra tips! Start by preheating your oven to 375°F (190°C). Grab a muffin tin and line it with paper liners or grease each cup with butter. This step helps the muffins come out easily after baking. In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Use a whisk to ensure everything mixes well. This helps create a nice fluffy texture in the muffins. In another medium bowl, whisk together the wet ingredients. Mix 1/2 cup of melted unsalted butter, 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Keep whisking until the mixture looks smooth. This will add great flavor and moisture to your muffins. For the cinnamon swirl, mix 1/2 cup of packed brown sugar with 1 tablespoon of ground cinnamon in a small bowl. Stir them together well. This mixture will give your muffins that sweet, cinnamon flavor we all love. Fill each muffin cup halfway with batter. Then, sprinkle about a teaspoon of the cinnamon mixture on top. Add more batter until the cups are about 3/4 full, topping with any leftover cinnamon mixture. Bake in the oven for 18-20 minutes. Check for doneness by inserting a toothpick. If it comes out clean, they are ready. Let the muffins cool in the tin for 5 minutes. Then, move them to a wire rack to cool completely. While your muffins are cooling, prepare the icing. In a small bowl, whisk together 1/4 cup of powdered sugar and 2 tablespoons of milk. Mix until smooth and free of lumps. Once the muffins are cool, drizzle the icing over them for an extra sweet touch. This icing adds a lovely finish to your cinnamon roll muffins. For the full recipe, check out the recipe section above. To achieve the perfect muffin texture, start with the right ingredients. Use fresh flour and baking powder. Measure them carefully for accuracy. When mixing, make sure you don’t overwork the batter. This keeps the muffins fluffy and soft. Overmixing your batter can lead to tough muffins. Mix just until the wet and dry ingredients blend. It's okay to have small lumps. They won’t affect the final result. Gentle mixing helps keep the muffins light and airy. When serving your muffins, presentation matters. Arrange them on a nice platter or cake stand. This makes them look more inviting. You can also sprinkle them with powdered sugar for a sweet touch. For extra flair, serve with fresh fruit. This adds color and flavor to your spread. {{image_4}} You can add nuts or fruits for a tasty twist. Chopped walnuts or pecans give a nice crunch. They also add healthy fats. If you like fruit, try adding diced apples or bananas. These options make your muffins moist and sweet. Just mix them into the batter before filling the muffin cups. Use about 1/2 cup of nuts or fruit for best results. If you love chocolate, mix in some chocolate chips! You can use dark, milk, or even white chocolate. Just fold in 1/2 cup of chocolate chips into the batter. This adds a rich flavor and makes the muffins even more fun. The warm chocolate will melt slightly while baking, creating a gooey treat. You can choose between glazing or icing for your muffins. Icing is thicker and sweet. It adds a nice touch to each muffin. Use the recipe for icing with powdered sugar and milk. A glaze is thinner and gives a shiny finish. To make a glaze, mix powdered sugar with a bit more milk. Pour over the muffins right after they cool. Both options taste great and add sweetness. You can even try both to see which one you like best! To keep your cinnamon roll muffins fresh, store them in an airtight container. They will stay fresh for about 2-3 days at room temperature. If you want to keep them longer, refrigeration is an option, but it may make them a bit dry. For best taste, eat them within a few days. You can freeze these muffins for later enjoyment. Allow them to cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They will last for about 2-3 months in the freezer. When you want to eat them, simply thaw them overnight in the fridge. Reheat your muffins in the microwave or oven. For the microwave, place one muffin on a plate and heat it for 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C) and warm the muffins for about 10 minutes. This will help bring back their soft texture. Enjoy your tasty treat again! Cinnamon roll muffins stay fresh for about three days at room temperature. Store them in a sealed container to keep them moist. For longer storage, you can freeze them. They stay good for up to three months in the freezer. Yes, you can make the batter ahead of time. Prepare it the night before and store it in the fridge. Just remember to mix it gently before use. Fresh batter gives the best rise and texture. You can use plant-based milk as a substitute for dairy. Almond milk, soy milk, or oat milk work well. For butter, try using coconut oil or a dairy-free spread. Each option keeps the muffins delicious. Absolutely! You can swap all-purpose flour for whole wheat flour. The muffins may be denser, but they will still taste great. You might want to add a bit more liquid to keep them moist. Muffins and cupcakes differ mainly in sweetness and texture. Muffins are less sweet and have a denser texture. Cupcakes are sweeter and lighter, often topped with frosting. Muffins are great for breakfast, while cupcakes are for dessert. Yes, you can make these muffins without eggs. Use flaxseed meal or applesauce as a substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. This will help bind the muffins. In this post, we covered the key ingredients for cinnamon roll muffins. You learned to mix dry and wet elements and create a tasty swirl. Tips helped refine your muffin texture and serving ideas took presentation to the next level. We also explored fun variations and offered storage options to keep your muffins fresh. Baking is both simple and rewarding. Enjoy these muffins warm and share the joy with others!

Easy Cinnamon Roll Muffins

Indulge in the irresistible taste of Cinnamon Swirl Muffins that are perfect for any occasion! With a fluffy texture and a sweet cinnamon filling, these muffins are a delightful treat for your mornings or brunch gatherings. Follow our simple recipe to bake a dozen mouthwatering muffins in just 35 minutes. Ready to impress your family and friends? Click through to discover the full recipe and create your own batch of Cinnamon Swirl Muffin Delight!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 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 (for swirl)

1 tablespoon ground cinnamon (for swirl)

1/4 cup powdered sugar (for icing)

2 tablespoons milk (for icing)

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing each cup generously.

    In a large mixing bowl, use a whisk to combine the all-purpose flour, granulated sugar, baking powder, salt, and 1/2 teaspoon of ground cinnamon. Make sure it is well mixed to ensure even distribution of the dry ingredients.

      In a separate medium bowl, whisk together the melted unsalted butter, milk, eggs, and vanilla extract until the mixture is smooth and fully integrated.

        Gently pour the wet ingredients into the dry mixture. Stir with a spatula or wooden spoon just until combined. Be careful not to overmix; the batter should remain slightly lumpy for fluffy muffins.

          For the cinnamon swirl, combine the packed brown sugar and 1 tablespoon of ground cinnamon in a small bowl, mixing well to distribute the spices evenly.

            Using a spoon or scoop, fill each muffin cup about halfway with the prepared muffin batter. Then, sprinkle a generous teaspoon of the cinnamon-brown sugar mixture evenly over each filled cup.

              Add a second layer of muffin batter over the cinnamon filling until the cups are approximately 3/4 full. Top with any remaining cinnamon-brown sugar mixture, ensuring it's evenly distributed.

                Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  While the muffins are baking, prepare the icing by whisking together the powdered sugar with 2 tablespoons of milk in a small bowl until smooth and free of lumps.

                    Once the muffins are baked, allow them to cool in the tin for about 5 minutes before transferring them to a wire rack for complete cooling. Drizzle the icing generously over the warm muffins for an added touch of sweetness.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: To create an inviting display, arrange the muffins on a decorative platter or cake stand. For a final touch, dust with a sprinkle of extra powdered sugar and serve alongside a vibrant assortment of fresh fruit for a delightful brunch or snack spread.