How do I keep the cinnamon swirl from sinking to the bottom?

Layer the batter and filling rather than mixing — add batter first, then add a teaspoon of filling, then add more batter on top, then swirl gently with a skewer or knife tip. This layering and the most gentle swirling technique keeps the filling distributed throughout the muffin most effectively rather than all sinking to the bottom during baking.

Can I use oil instead of melted butter?

Yes. A neutral vegetable oil substitutes for the melted butter in the same one-third cup quantity for the most similarly moist and the most properly tender individual muffin. The butter produces a more deeply flavored and the most richly warm vanilla-butter character in the finished crumb — the oil version is equally moist but slightly less deeply buttery-flavored.

Why do my muffins turn out flat?

Flat cinnamon roll muffins are most commonly caused by old baking powder, overmixed batter, or cold milk and eggs. Check baking powder freshness with the water fizz test, mix only until just combined, and bring milk and egg to room temperature before mixing for the most properly risen and the most beautifully fluffy individual muffin.

Cinnamon Roll Muffins Easy Brown Sugar Swirl Vanilla Glaze Recipe

Name: Cinnamon Roll Muffins The Most Easy Brown Sugar Cinnamon Swirl Vanilla Glaze Pillowy Bakery Muffin You Will Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1/2 cup Granulated Sugar; 1 tbsp Baking Powder; 1/2 tsp Salt; 3/4 cup Whole Milk room temperature; 1/3 cup Unsalted Butter melted and cooled slightly; 1 large Egg room temperature; 1 tsp Pure Vanilla Extract; 1/3 cup Brown Sugar packed for swirl; 1 tbsp Ground Cinnamon; 2 tbsp Unsalted Butter melted for swirl; 1/2 cup Powdered Sugar sifted for glaze; 1 tbsp Whole Milk for glaze; 1/2 tsp Pure Vanilla Extract for glaze

Description

The most extraordinary no-yeast Cinnamon Roll Muffins made by preheating oven to 375°F whisking 2 cups flour 1/2 cup sugar 1 tbsp baking powder and 1/2 tsp salt in large bowl whisking 3/4 cup room temperature milk 1/3 cup slightly cooled melted butter 1 room temperature egg and 1 tsp vanilla in separate bowl folding wet into dry until mostly combined slightly lumpy mixing 1/3 cup packed brown sugar 1 tbsp cinnamon and 2 tbsp melted butter for swirl filling spooning batter into cups adding 1 tsp filling swirling gently with skewer baking 18 to 20 minutes until golden cooling 5 to 10 minutes then whisking 1/2 cup powdered sugar 1 tbsp milk and vanilla to smooth glaze drizzling over warm muffins. A completely perfect no-yeast cinnamon swirl muffin recipe.

Ingredients

Scale

2 cups All-Purpose Flour

1/2 cup Granulated Sugar

1 tbsp Baking Powder

1/2 tsp Salt

3/4 cup Whole Milk room temperature

1/3 cup Unsalted Butter melted and cooled slightly

1 large Egg room temperature

1 tsp Pure Vanilla Extract

1/3 cup Brown Sugar packed for swirl

1 tbsp Ground Cinnamon

2 tbsp Unsalted Butter melted for swirl

1/2 cup Powdered Sugar sifted for glaze

1 tbsp Whole Milk for glaze

1/2 tsp Pure Vanilla Extract for glaze

Instructions

1. Preheat oven to 375°F 190°C. Line 12-cup muffin tin with liners or grease.

2. Whisk flour, sugar, baking powder, and salt in large bowl.

3. Whisk room temperature milk, slightly cooled butter, room temperature egg, and vanilla in separate bowl until smooth.

4. Fold wet into dry until mostly combined and slightly lumpy. Do not overmix.

5. Stir brown sugar, cinnamon, and melted butter until moistened. Set aside.

6. Spoon layer of batter into each cup. Add 1 tsp filling. Add remaining batter.

7. Swirl gently with skewer in S-curves. Sprinkle remaining filling on tops if desired.

8. Bake 18 to 20 minutes until golden and toothpick shows few moist crumbs.

9. Cool 5 to 10 minutes. Transfer to wire rack.

10. Whisk powdered sugar, milk, and vanilla until smooth.

11. Drizzle over warm not hot muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Muffins, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

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