Cinnamon Roll Muffins

Preheat the oven to 350 degrees.

In a small bowl, add flour, baking powder, baking soda, and salt; whisk together until combined and set aside.

In a medium bowl, add softened butter and sugar; beat with an electric mixer on high speed for about 2 minutes.

Add in eggs and vanilla extract; beat until well combined.

Add half of the dry ingredients and sour cream (or yogurt); mix by hand until just combined.

Add the rest of the dry ingredients; mix until just combined, being careful not to overmix.

In a small bowl, make the cinnamon sugar filling by combining brown sugar, cinnamon, and melted butter; mix until combined.

Place the filling into a plastic bag, spreading it down to the corner, press out excess air, and seal the bag; cut off a small corner of the bag.

Grease a muffin pan with nonstick cooking spray or line with paper liners.

Scoop a little bit of the muffin batter into the muffin cups; bang the pan on the countertop to level them out.

Pipe a swirl of the cinnamon sugar filling on top of each muffin cup.

Add more muffin batter on top of each one and spread it out flat with a knife.

Pipe another swirl of the cinnamon sugar filling on top of each muffin.

Bake in the oven for about 15 to 20 minutes, placing the muffin pan on top of a baking sheet or aluminum foil to catch drips while baking.

In a small bowl, make the cream cheese glaze by beating softened cream cheese with a fork until smooth; add powdered sugar and milk, and beat until combined.

Once muffins are done, remove from the oven and let cool in the pan for 10 minutes; then place them onto a large plate and drizzle with cream cheese glaze.

Equipment Needed

Spice Level:

Allergens