Description
Delicious and fluffy muffins inspired by classic cinnamon rolls, topped with a creamy glaze.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg
- 1 cup milk (plus up to 1/4 cup more if needed for consistency)
- 1 cup packed light brown sugar
- 3 teaspoons ground cinnamon
- 1 1/2 cups coarsely chopped pecans or walnuts (optional; omit for nut-free)
- 3 tablespoons melted unsalted butter
- 2 ounces (1/4 cup) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with parchment liners.
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, mix the melted butter, egg, and 1 cup of milk until smooth.
- Combine the wet and dry ingredients without overmixing. If the batter is too thick, add more milk as needed.
- For the filling, mix the brown sugar, cinnamon, nuts (if using), and melted butter until crumbly. Fold half of this mixture into the batter.
- Divide the batter among the muffin cups and sprinkle with the remaining filling mixture.
- Bake for 12–15 minutes, or until the muffins are golden brown. Allow them to cool slightly.
- For the glaze, whisk together the cream cheese, powdered sugar, milk, and vanilla. Drizzle over the warm muffins before serving.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American