MOIST Cinnamon Roll Muffins with Cinnamon Streusel Topping
These Cinnamon Roll Muffins are loaded with cinnamon flavour with a moist & light texture. They use the one-bowl muffin method of preparation & take about 30 minutes to prepare. Topped with a crunchy cinnamon crumble these muffins can be enjoyed warm with a drizzle of honey cinnamon glaze or with ice cream!
Equipment
- 01 Weighing Scale
- 01 Sifter
- 01 12-cup muffin pan
- Bowls
- Whisk
- Spatula
- Fork & spoons
- Standard cupcake liners
Ingredients
Cinnamon Roll Muffins
- 235 grams All-Purpose Flour
- 07 grams Baking Powder
- 04 grams Baking Soda
- 04 grams Salt
- 09 grams Ground Cinnamon
- 118 grams Unsalted Butter melted
- 118 grams Castor Sugar
- 35 grams Light or Dark Brown Sugar
- 165 ml Whole Milk
- 71 grams Yoghurt
- 118 grams Whole Eggs
Cinnamon Streusel Topping
- 100 grams All-purpose flour
- 08 grams Ground Cinnamon
- 03 grams Ground Ginger optional
- 80 grams Unsalted Butter melted
- 60 grams Brown Sugar
Cinnamon Honey Glaze
- 03 grams Ground Cinnamon
- 20 ml Honey
- 50 grams Icing Sugar sifted
- 30 ml Whole Milk
Instructions
Preparation
- Weigh & melt the butter for the cinnamon muffins & cinnamon crumble.
- Divide the butter into two (quantities mentioned above) for the cinnamon roll muffins & cinnamon streusel topping.
- For the cinnamon streusel topping -
- 1. Weigh the all-purpose flour, ground cinnamon, ground ginger and brown sugar. Stir well to combine.
- For the cinnamon roll muffins -
- 1. Weigh the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, castor sugar & brown sugar in a bowl.
- 2. Weigh the milk, yoghurt, and eggs in three separate bowls.
- For the cinnamon honey glaze -
- 1. Weigh & sift the icing sugar.
- 2. Weigh the milk, honey & cinnamon in a bowl.
- Line a 12-cup muffin pan with cupcake liners.
- Preheat the oven to 225°C.
Making the cinnamon streusel topping
- Add the butter one tablespoon or 5g at a time and mix well with a fork.
- Once big lumps begin to form, stop adding the butter (if there is any leftover).
- Cover & chill till ready to use or for 20 minutes.
Making the cinnamon roll muffins
- Using a whisk, mix the weighed all-purpose flour, baking powder, baking soda, salt, ground cinnamon, castor sugar & brown sugar in a bowl.
- To another bowl, add the eggs & yoghurt. Whisk till combined.
- Add the milk and whisk till combined.
- While whisking, pour the butter in a slow & steady stream into the wet ingredients. Whisk till just combined.
- Using a whisk, pour the wet ingredients in a slow & steady stream into the dry ingredients.
- Whisk till just combined. A few lumps will remain which is okay.
- Keep the bowl with the batter on the weighing scale and zero it out.
- Scoop 62g of batter into each muffin cup or till 2/3 full.
- In the same way, sprinkle 20g of the crumble onto each muffin. Make sure to break huge lumps.
- Bake for 10 minutes at 225°C and then lower the oven temperature to 180°C and bake for 15 minutes or till springs back when touched.
- Let the muffins cool in the pan for 10 minutes and then transfer them to a wire rack till completely cool.
Making the cinnamon honey glaze
- Whisk in the icing sugar into the wet ingredients till just combined.
- Chill till ready to use.
Notes
- Ground Ginger - I highly recommend using ground ginger while making the crumble as it helps enhance the flavour of the muffins making them a warm treat. However, if by chance you do not have it, you can skip it.
- Storage & freezing instructions - These muffins stay fresh for about a week at room temperature. Make sure to store them in an air-tight container. On hot days, store them in a refrigerator for a longer shelf life.
- Ingredient Substitution & Weighing Guide - Read it here