Cinnamon Roll Muffins

🧂 Ingredients

• 200 g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 90 g unsalted butter

  melted
• 100 g granulated sugar
• 1 large egg

  room temperature
• 1 teaspoon vanilla extract
• 175 g buttermilk

  room temperature
• 50 g unsalted butter

  softened to room temperature
• 50 g brown sugar
• 1 tablespoon ground cinnamon

Instructions

• 1 Prep: Preheat oven to 400°F. Line a muffin pan with tulip muffin liners, leaving
  every other hole empty (use 6 liners for a 12-muffin pan). Set aside.
• 2 Mix dry ingredients: In a medium bowl, stir together flour, baking powder,
  baking soda, and salt. Set aside.
• 3 Mix wet ingredients: In a large mixing bowl, whisk together melted butter and
  sugar. Add the egg and vanilla extract and whisk until smooth. Whisk in the
  buttermilk until combined.
• 4 Fold dry into wet mixture: Add the flour mixture to the wet mixture. Use a
  spatula to fold them together until just combined. Don't overmix. Set this
  batter aside to thicken while you make the cinnamon paste.
• 5 Mix paste: In a small bowl, add softened butter, brown sugar, and cinnamon. Use
  a spatula to mix them together until it becomes a very smooth and soft paste. If
  your butter is slightly hard, use a fork to smush it against the bowl until it
  becomes creamy.
• 6 Fold into batter: Add half of this paste to your batter and briefly fold it in
  with a spatula a few times just until it's swirled into the batter but not
  thoroughly mixed.
• 7 Transfer: Transfer the other half of the paste to a piping bag. Cut the tip of
  the piping bag off for a small ¼" opening. Set aside.
• 8 Fill muffin pan: Fill your muffin liners all the way full with muffin batter.
  The batter should dome slightly above the surface of the pan. Tall muffin liners
  will prevent the batter from spilling over. I used an ice cream scooper to
  distribute the batter evenly, using about 6 tablespoons of batter for each
  muffin.
• 9 Pipe cinnamon swirl: Push the very tip of the piping bag with your cinnamon
  paste directly into the surface of the muffin batter. Pipe a swirl of cinnamon
  paste on the surface of the batter, with the tip of the bag slightly dragging
  through the batter so that the swirl sits flush with the batter rather than
  sitting on top of the batter. Repeat with the rest of the muffins.
• 10 Bake: Bake the muffins for about 20-25 minutes or until the tops are puffy and
  golden brown. Let them cool in the pan for about 10 minutes before lifting them
  out. Let them cool on a wire rack or enjoy them warm!

Nutrition Info