Cinnamon Roll Muffins Recipe: Your New Favorite Treat

Sharing is caring!

These Cinnamon Roll Muffins are a game changer! They are soft and tender, topped with a sweet, crunchy topping and just the right amount of glaze, making them absolutely delicious!

Whether you’re looking for a special breakfast treat, a mid-day snack, or a delicious way to say “Thank You” to a friend, these muffins will do the trick.

This muffin recipe holds a special place in my heart. I tested and tested to achieve the perfectly moist muffin with a crunchy, sweet topping.

There were some hiccups along the way. Once, I ran out of cooking spray and brushed the muffin pan inside with vegetable oil. Big mistake! While those muffins tasted delicious, they were so crumbly that I couldn’t get them out of the pan in one piece.

I experimented with different ingredients for the crumble topping, using oats and flour. I reduced the milk, and I couldn’t decide on the type of drizzle, so I even tried cream cheese icing. I shared all these variations with my testers—my lovely neighbors—and gathered their feedback.

In the end, I’m thrilled with how this recipe turned out. It’s now my go-to muffin when I need to say “Thank You” to a friend. I think you’re going to love them too! Try the other flavors we love at my house including blueberry white chocolate chip muffins, banana nut muffins, and pumpkin muffins.

Why you’ll love this cinnamon muffin recipe

1. Perfectly Moist Texture: After numerous trials, this recipe delivers incredibly moist muffins that still hold their shape. Each bite is soft and tender, making these muffins irresistible.
2. Delicious Crunchy Topping: The sweet, crunchy topping adds the perfect contrast to the moist muffin base.
3. Versatile and Shareable: These muffins are not just for breakfast! They make a great snack or dessert and are perfect for sharing with friends and family. Whether you need a thoughtful gift or a treat for a gathering, these muffins will impress.

Ingredients

You will find a complete list of ingredients in the recipe card below.

Muffins

• Baking Powder and Baking Soda – If you haven’t used these for a while, try this test to see if they are still fresh.
• Cinnamon – Don’t skimp on the cinnamon—we’re going for that irresistible cinnamon roll flavor. A generous amount of cinnamon will give your muffins the perfect warmth and spice.
• Butter – If using salted butter, reduce the salt to 1/4 teaspoon.
• Eggs– While it’s best to use room temperature eggs for a more consistent batter, I’ve made many muffin recipes with cold eggs, and they turn out just fine. So don’t stress if you forget to take them out of the fridge in advance.
• Vanilla – I have a friend who brought me a huge bottle of vanilla back from Mexico, and I use it all the time. Lately, I’ve also become a fan of vanilla bean paste for its rich flavor and the pretty flecks of vanilla it adds to the batter. Either option will work beautifully in this recipe.
• Sour Cream – Sour cream is the secret ingredient that makes these muffins incredibly soft and moist. I haven’t tried substituting Greek yogurt for the sour cream, but I bet it would work great. If you do, let me know how it turns out!
• Pecans – I’ve made these muffins with and without nuts. Both versions are great, but I always prefer to add pecans! Walnuts would be a good substitution.

Crumb Topping

• Sugar – Brown sugar and granulated sugar are the perfect flavor combo for topping the muffins.
• Butter – Be sure to use melted butter.
• Cinnamon – Again, don’t skimp on the cinnamon.

Glaze

• Heavy Cream or Milk
• Powdered sugar

How to make cinnamon muffins

Prepare the Muffin Batter

1. Preheat the oven to 350°F and line a muffin pan with paper liners or spray with cooking spray.
2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, combine the softened butter, sugar, sour cream, milk, eggs, and vanilla. Mix well.
4. Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped pecans.

Prepare the crumb topping

1. In a separate bowl, combine sugar, brown sugar, and cinnamon. Mix well, then add the melted butter. Once the ingredients are incorporated, evenly distribute the toppings over each muffin.

Bake and Drizzle

1. Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the drizzle. Drizzle over the cooled muffins.

Kitchen tools for making muffin cinnamon rolls

Glass Mixing Bowls

Buy Now →

Muffin Pan

Buy Now →

Measuring Cups

Buy Now →

Glass Liquid Measuring Cup

Buy Now →

Storage Instructions

Room Temperature – Store the muffins in an airtight container at room temperature for up to 3 days.

Refrigerator – To keep them fresh longer, you can store the muffins in the refrigerator for up to a week. Just warm them up a bit before serving.

Freezer – Yes, you can freeze these muffins! Individually wrap each muffin in plastic wrap and store them in a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.

What to serve with cinnamon and pecan muffins

These muffins pair beautifully with a cup of coffee or tea, making them perfect for breakfast or a snack.

However, my favorite way to enjoy them is as the sweet highlight of a brunch spread. They perfectly complement my easy sausage egg bake, classic deviled eggs, and pear and feta salad.

Tips for making the perfect cinnamon roll muffin

• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough muffins.
• Use Melted Butter for Topping: This helps create the perfect crunchy texture.

Sharing is caring!