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Cinnamon Roll Coffee Cake Muffins: 1 Rescue

Cinnamon Roll Coffee Cake Muffins
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Enjoy these delicious Cinnamon Roll Coffee Cake Muffins, a perfect blend of your favorite cinnamon roll and coffee cake flavors in a convenient muffin form. They are ideal for a sweet breakfast or brunch treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • For the Cinnamon Swirl:
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • For the Coffee Cake Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Prepare the cinnamon swirl: In a small bowl, combine the brown sugar and cinnamon. Stir in the melted butter until it forms a paste.
  7. Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. To assemble the muffins: Spoon about 1 tablespoon of batter into each muffin cup. Drizzle about 1 teaspoon of the cinnamon swirl mixture over the batter. Top with another tablespoon of batter, then sprinkle generously with the streusel topping.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your buttermilk is at room temperature for best results.
  • Do not overmix the batter to keep the muffins tender.
  • Adjust baking time based on your oven.

Nutrition

Find it online: https://savorandpin.com/cinnamon-roll-coffee-cake-muffins/