These cinnamon roll muffins are soft, fluffy, and topped with a sweet cinnamon swirl. Made without yeast or proofing, they’re a quick and easy alternative to traditional cinnamon rolls, offering all the flavor without the hassle. Perfect for when you’re craving cinnamon rolls with less effort!
INGREDIENTS
For the Muffins
- 200g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 90g unsalted butter, melted
- 100g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 175g buttermilk, room temperature
For the Cinnamon Swirl
- 50g unsalted butter, softened to room temperature
- 50g brown sugar
- 1 tablespoon ground cinnamon
INSTRUCTIONS
Step 1. Prepare Muffin Batter: Preheat your oven to 400°F (200°C). Line a muffin pan with tulip muffin liners, filling every other hole (6 liners for a 12-muffin pan). Set aside.
Step 2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the egg and vanilla extract, whisking until combined. Stir in the buttermilk.
Step 4. Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet mixture using a spatula. Stir gently until just combined—be careful not to overmix. Set the batter aside to thicken as you make the cinnamon swirl.
Step 5. Make Cinnamon Swirl Paste: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Stir until smooth and creamy. If the butter is firm, use a fork to soften it by pressing it against the bowl.
Step 6. Swirl into Batter: Add half of the cinnamon paste to the muffin batter, folding it gently a few times to create a swirl effect, but not fully mixing it in.
Step 7. Pipe Cinnamon Swirl: Transfer the remaining cinnamon paste into a piping bag. Cut the tip of the bag to create a small ¼-inch opening.
Step 8. Fill Muffin Pan: Fill each muffin liner to the top with batter, making sure the batter domes slightly above the edges. Use an ice cream scooper (about 6 tablespoons per muffin) for even distribution.
Step 9. Add Cinnamon Swirl on Top: Insert the tip of the piping bag into the surface of each muffin batter. Pipe a swirl of cinnamon paste, gently dragging the bag through the batter to ensure the swirl sits flush rather than on top. Repeat for each muffin.
Step 10. Bake: Bake for 20-25 minutes or until the tops are golden brown and puffy. Let the muffins cool in the pan for about 10 minutes before removing them. Enjoy warm or let them cool on a wire rack!
