Name: Cinnamon Bun Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 cups (300 g) all purpose flour; 1 tablespoon (12 g) baking powder; ½ teaspoon (3 g) salt; ¼ cup (50 g) sugar; 3 tablespoons (45 ml) unsalted butter, melted and slightly cooled; 1 egg, room temperature; 1 cup (250 ml) whole milk, room temperature; 1 cup (220 g) brown sugar; 1 tablespoon (8 g) cinnamon; ½ cup (60 g) coarsely chopped pecans or raisins; 3 tablespoons (45 ml) melted butter; ½ cup (85 g) icing sugar; 2 teaspoons (10 ml) butter, melted; 2 teaspoons (10 ml) whole milk; ⅛ teaspoon (0.5 ml) pure vanilla extract

1

Searing the Beef

Swap pecans for walnuts or omit nuts entirely.
Raisins can be substituted with dried cranberries for a festive variation.
Best enjoyed the day they are baked but will keep for up to 2 days in an airtight container.

Notes

1

Preheat the oven to 400°F (200°C). If using pecans, place on a tray and toast while the oven preheats. Check after 5 minutes. Remove from oven and let cool. Line a standard 12-cup muffin tin.

2

Mix all the filling and topping ingredients in a medium bowl.

3

Coarsely chop pecans, if using. Add to the filling mixture. If omitting pecans, add raisins instead.

4

In a stand mixer bowl, sift together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the egg and milk until blended. Add the egg mixture and melted butter to the dry ingredients, stirring on low until just combined.

5

Fold half the filling mixture into the batter, reserving about 12 tablespoons for topping.

6

Divide the batter evenly among the muffin cups. Sprinkle 1 tablespoon of the reserved topping over each muffin. Bake for 15 minutes, until golden. Cool slightly before transferring to a wire rack.

7

For the icing, whisk together icing sugar, melted butter, milk, and vanilla. Drizzle over slightly cooled muffins.

Instructions

2 cups (300 g) all purpose flour

1 tablespoon (12 g) baking powder

½ teaspoon (3 g) salt

¼ cup (50 g) sugar

3 tablespoons (45 ml) unsalted butter (melted and slightly cooled)

1 egg (room temperature)

1 cup (250 ml) whole milk (room temperature)

1 cup (220 g) brown sugar

1 tablespoon (8 g) cinnamon

½ cup (60 g) coarsely chopped pecans or raisins

3 tablespoons (45 ml) melted butter

½ cup (85 g) icing sugar

2 teaspoons (10 ml) butter (melted)

2 teaspoons (10 ml) whole milk

⅛ teaspoon (0.5 ml) pure vanilla extract

Cinnamon Bun Muffins

Anthology of Crumbs

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average rating is 5 out of 5

If you love the warm, comforting flavors of a classic cinnamon roll but want something quicker and easier to make, these Cinnamon Bun Muffins are the perfect treat. With a soft, tender crumb and a rich cinnamon sugar swirl, they are finished with a buttery crumble and sweet drizzle of icing.

Servings :

12

Calories:

Prep Time

15 min

Cooking Time

0

Rest Time

15 min

Total Time

30 min