Cinnamon Roll Muffins

Yum! Two thumbs up! Sinful! Is that  enough of an endorsement to convince you that this is a recipe worth making?

I found this recipe Thursday night that I had pinned. It originates here:  Some the Wiser, and I whipped them up Friday morning for the crew.

And let me just say that these will be in regular rotation around here. I have a recipe binder where I keep all of our family favorites and this one made the cut before they even cooled from the oven.

Cinnamon Roll Muffins


 Muffin Batter
2 C flour
3 tsp baking powder
1/2 tsp salt
1/4 C sugar
3 Tbsp melted butter, slightly cooled
1 egg
1 C milk

Topping and filling
1 C brown sugar, loosely packed
3 tsp cinnamon
1 1/2 C coarsely chopped pecans or walnuts (I left these out because I've got a crew member this round who is allergic to nuts)
3 Tbsp melted butter

Frosting
2 oz cream cheese, softened
1 C powdered sugar
1 Tbsp milk
dash of vanilla

Preheat oven to 400. Sift together dry ingredients into a large bowl. In a second bowl, whisk together wet ingredients until well combined. Add egg mixture to flour mixture, stirring until just combined.
In a small bowl, combine all the topping and filling ingredients. Gently fold half of the mixture into the batter. Line each muffin cup with muffin liner. Spoon batter into each cup and top with remaining topping. Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove to wire cooling rack. Whisk together all frosting ingredients and drizzle over the top of each muffin. Pencil in a long brisk walk because you're going to eat more than one!

I will never abandon my cinnamon roll recipe, but there is room for both in my heart...and my stomach! We'll ignore the hips for the moment. Hence, the mention of that long brisk walk. Licking your fingers is encouraged. :)

SO GOOD!