Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/3 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup light brown sugar, packed
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted (for filling)
1 cup powdered sugar
2–3 tablespoons whole milk
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Step 3: In a medium bowl, whisk together the buttermilk, egg, 1/3 cup melted butter, and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix.
Step 5: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter to create the cinnamon swirl filling.
Step 6: Fill each muffin cup 1/3 full with batter, add a spoonful of cinnamon filling, then top with remaining batter.
Step 7: Use a toothpick to swirl the cinnamon mixture into the batter for each muffin.
Step 8: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 9: While muffins cool, whisk powdered sugar and milk together to form a glaze, then drizzle over the warm muffins.
Notes
Ensure the buttermilk is at room temperature for the best rise. Do not over-swirl with the toothpick or the cinnamon will disappear into the batter.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295 kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cinnamon roll muffins recipe, breakfast muffins, easy baking, cinnamon swirl, no-yeast cinnamon rolls
