Cinnamon Roll Muffins

• servings: 6 servings
• active time: 40 minutes
• total time: 1 hour 5 minutes

Ingredients

200 g all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

90 g unsalted butter (melted)

100 g granulated sugar

1 large egg (room temperature)

1 teaspoon vanilla extract

175 g buttermilk (room temperature)

50 g unsalted butter (softened to room temperature)

50 g brown sugar

1 tablespoon ground cinnamon

Directions

Muffin Batter

Prep: Preheat oven to 400°F. Line a muffin pan with tulip muffin liners, leaving every other hole empty (use 6 liners for a 12-muffin pan). Set aside.

Mix dry ingredients: In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

Mix wet ingredients: In a large mixing bowl, whisk together melted butter and sugar. Add the egg and vanilla extract and whisk until smooth. Whisk in the buttermilk until combined.

Fold dry into wet mixture: Add the flour mixture to the wet mixture. Use a spatula to fold them together until just combined. Don't overmix. Set this batter aside to thicken while you make the cinnamon paste.

Cinnamon Swirl

Mix paste: In a small bowl, add softened butter, brown sugar, and cinnamon. Use a spatula to mix them together until it becomes a very smooth and soft paste. If your butter is slightly hard, use a fork to smush it against the bowl until it becomes creamy.

Fold into batter: Add half of this paste to your batter and briefly fold it in with a spatula a few times just until it's swirled into the batter but not thoroughly mixed.

Transfer: Transfer the other half of the paste to a piping bag. Cut the tip of the piping bag off for a small 1/4" opening. Set aside.

Fill muffin pan: Fill your muffin liners all the way full with muffin batter. The batter should dome slightly above the surface of the pan. Tall muffin liners will prevent the batter from spilling over. I used an ice cream scooper to distribute the batter evenly, using about 6 tablespoons of batter for each muffin.

Pipe cinnamon swirl: Push the very tip of the piping bag with your cinnamon paste directly into the surface of the muffin batter. Pipe a swirl of cinnamon paste on the surface of the batter, with the tip of the bag slightly dragging through the batter so that the swirl sits flush with the batter rather than sitting on top of the batter. Repeat with the rest of the muffins.

Bake: Bake the muffins for about 20-25 minutes or until the tops are puffy and golden brown. Let them cool in the pan for about 10 minutes before lifting them out. Let them cool on a wire rack or enjoy them warm!

Nutrition

• Calories: 121 kcal
• Total Fat: 0.3 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.13 g
• Sodium: 1 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 0.1 g
• Protein: 3 g