Cinnamon Roll Muffins With Brown Sugar Crumble
A coffee cake and a cinnamon roll walk into a bar! Here’s a light, moist, and very “lovable” Cinnamon Roll Muffin! This delectable “creation” has a buttery brown sugar crumble topping and is drizzled with creamy white chocolate icing.
From a family of muffin lovers to yours, here are some of our favorites. The Glazed Pumpkin Doughnut Muffins recipe is loaded with fall flavors. Cinnamon Sugar Donut Muffins are great for breakfast, Easy Chocolate Pumpkin Muffins are a cake mix recipe, and Apple Spice Muffins are a classic!
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Why You’ll Love This Cinnamon Roll Muffin Recipe!
For starters, you don’t have to walk into a bar to create a delectable, fragrant cinnamon roll muffin; you just need to walk into your kitchen! 🙂
- It is easy to please adults and children who love cinnamon rolls with the fantastic flavor of this muffin recipe and its yummy brown sugar crumble topping.
- Quick and easy cinnamon roll muffins mix up in no time. No waiting around for dough to rise!
- A delicious addition as a breakfast muffin, after-school snack, or a welcomed pick me up with a cuppa joe or green tea.
- A bakery-style treat for your morning coffee, without the bakery price.
Recipe Ingredients For Cinnamon Roll Muffins
The rich caramelized cinnamon crumble topping, and creamy white chocolate drizzle takes these muffins to the next level! You probably already have everything in your pantry you need.
- The Staples: Salted Butter, White Flour, Baking Powder
- The Sweet Stuff: White Granulated Sugar, Brown Sugar
- The Wet Stuff: Large Eggs, Milk
- The Flavors: Vanilla extract, Ground Cinnamon Spice, White Chocolate Chips
- Do have butter, eggs, and milk at room temperature.
- Do use the spoon and level method for the flour.
- Do check the freshness of the baking powder & cinnamon.
Don’t stop now! Moist, fragrant cinnamon roll muffins await you!
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How To Make Cinnamon Roll Muffins With Brown Sugar Crumble
With only 15 minutes of prep, you can have the nostalgic aroma of fresh cinnamon rolls floating in the air. 20 minutes later, you can’t believe they taste even better than they smell! Easy-peasy, grab a muffin tin and cupcake liners, a large mixing bowl, an electric mixer, and a whisk.
(full printable recipe at the end of this post)
- Use an electric mixer to combine the butter, sugar, and half of the brown sugar until the ingredients are creamy and smooth.
- Beat in eggs, milk, and vanilla until all the ingredients are combined.
- Gently whisk flour, baking powder, and cinnamon into the muffin batter until just combined. Do not overmix; a few lumps are ok.
- Divide cinnamon roll muffin batter into lined muffin tin and bake.
- Meanwhile, melt the remaining butter and mix it with the rest of the brown sugar.
- Five minutes before the muffins are done, top with brown sugar crumble and return to the oven for the remaining 5 minutes.
- Drizzle melted white chocolate chips over the cooled cinnamon roll muffins.
Cinnamon Roll Muffins & Brown Sugar Crumble Topping Recipe Notes/Tips
- If you want to make cute little, ~3” x2”, loaf-size (12 in a pan) cinnamon roll muffins, the baking time should be about the same; check with a toothpick to be sure.
- You can use light or dark brown sugar; both will work in this muffin recipe.
- If you need to make your own brown sugar, combine 1 cup of white granulated sugar and 1 tablespoon of molasses.
- Cinnamon muffins are also great topped with a light sprinkle of ground cinnamon if you want to avoid the brown sugar crumble topping.
- Instead of melted white chocolate drizzle, you can make an easy powdered sugar icing to dribble on the cinnamon roll muffins.
Easy Powdered Sugar Icing For Cinnamon Roll Muffins:
In a small bowl, combine 1 cup powdered sugar, ½ teaspoon vanilla, and 4 tablespoons of milk. Add more milk as needed to thin the icing as desired (if you get it too thin, add a little more sugar).
How To Store Cinnamon Roll Muffins
Freeze: For my make-ahead, multitasking moms!* You can make a batch of cinnamon roll muffins in advance and freeze them for holiday breakfast treats. Wait until you break them out for guests and family to add the white chocolate or powdered sugar drizzle.
Counter Storage: You can store these muffins for up to one week in an airtight container (after completely cooled to avoid sweating).
Refrigerate: Cinnamon roll muffins can be stored in the fridge, too. Ensure they are wrapped well, as the refrigerator tends to dry baked goods more quickly.
Mom to Mom* At least “test” one, warm from the oven with a cup of coffee. A good chef always tastes before serving, right?! Go you!
Yes, and they freeze nicely for up to three months as long as they are wrapped really well. Thaw a whole batch in the fridge overnight, or let cinnamon roll muffins sit on the counter for 30 minutes.
If you want to use the 5.75” x 3” x 2” size, you need to increase the baking time by 25 – 30% due to less surface area exposure and increased muffin batter volume. Start the first phase at 20 minutes, sprinkle with brown sugar crumble, bake for 5 more minutes, and check. I do not recommend reducing the oven temperature for cinnamon roll muffin batter.
Mini-loaf pans share the same name but vary in size. Anything smaller than the standard 6 cups of batter 8.5” x 4.5” loaf pan is usually called a mini loaf pan.
The 5.75” x 3.25.” mini loaf pan is the standard for 2 cups of batter; three are equivalent to one standard loaf pan. The sizes continue to get smaller in tin forms with 4, 8, 12, or even 24 compartments, all called mini loaf pans. (shrug). Helpful, right?
My number one suggestion is to eat cinnamon roll muffins still warm from the oven with a pat of melty butter on top! (Just not by yourself!) 🙂
- For a lovely brunch dessert tray, make cinnamon roll muffins in mini loaf pans; cool, drizzle with white chocolate, and cut into cute little “bread slices.” or make mini muffins.
- Turn yummy muffins into a crazy good cinnamon sundae dessert! Warm slightly in the micro (do not overheat!) quarter and arrange in cute serving bowls; top with ice cream, caramel sauce, and pecans!
- Serve cinnamon muffins for an afternoon treat with friends and a good cup of coffee or iced coffee. If it is “mom-me” time, treat them to a warm Bailey’s Irish Coffee Cocktail or a chilled Espresso Martini!
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Everything you love about a cinnamon roll, without the work! These easy Cinnamon Roll Muffins have a buttery brown sugar crumble topping drizzled with creamy white chocolate icing.
- ½ cup + 2 tablespoons salted butter, divided
- ½ cup white granulated sugar
- 1 cup brown sugar, divided
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups white flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon spice
- ½ cup white chocolate chips
- Line a muffin tin with cupcake liners and allow your oven to preheat to 350°F.
- In a large mixing bowl, combine ½ cup of the butter, all the white granulated sugar, and ½ cup of the brown sugar. Use an electric mixer to combine the ingredients until smooth. Beat in eggs, milk, and vanilla until all the ingredients are combined.
- Gently whisk in the flour, baking powder, and cinnamon until just combined. Do not overmix; a few lumps are ok.
- Divide the batter among the cupcake liners and bake for 15 minutes.
- While the muffins bake, melt the remaining butter, and combine it with the remaining brown sugar.
- When there are 5 minutes remaining, top the muffins with the brown sugar crumble and return to the oven and bake for the remaining 5 minutes.
- Cool on a wire rack. When the muffins are mostly cool, melt the white chocolate chips and drizzle over the cooled muffins.
Make an easy powdered sugar icing to drizzle instead of melted white chocolate.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 124mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
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