Cinnamon Roll Muffins
These muffins deliver all the flavor of a cinnamon roll without the hassle of a yeasted dough. The batter is thick and gets a short rest, which helps create a tall, domed top. A cinnamon-sugar mixture is piped on top before baking to create a crunchy swirl, and the rest is piped into the center of the warm muffins for a gooey, melted filling.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter 1 stick, at room temperature
- 2/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain Greek yogurt at room temperature
- 1/4 cup buttermilk at room temperature
For the Swirl and Filling
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup light brown sugar
- 1 tbsp plus 1 tsp ground cinnamon
Instructions
- Whisk flour, baking powder, salt, and cinnamon in medium bowl.
- Beat butter with both sugars until light and fluffy, 2-3 minutes.
- Mix in eggs and vanilla until just combined.
- Alternate adding dry ingredients and yogurt/buttermilk mixture, mixing on low until just combined.
- Let batter rest 30 minutes at room temperature.
- Preheat oven to 425°F. Line jumbo muffin tin, using alternate cups.
- Mix softened butter, light brown sugar, and cinnamon until smooth. Transfer to piping bag.
- Fill muffin cups 3/4 full with rested batter.
- Pipe cinnamon swirl on top of each muffin.
- Bake 8 minutes at 425°F, reduce to 350°F, bake 13-16 minutes more.
- Cool in tin 5 minutes, then transfer to wire rack for 15-20 minutes.
- Pierce hole in bottom of each muffin, pipe remaining cinnamon filling inside.
Notes
Test doneness with toothpick - should come out clean or with few moist crumbs. Don't stir batter after resting.
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