Can I use cold ingredients for the muffin batter?

It is generally best to use room temperature ingredients, especially for things like eggs and sour cream. This helps everything combine more smoothly and can result in a better texture.

My streusel sank to the bottom. Why did this happen?

The most common reason is that the streusel mixture was too wet or you overmixed the muffin batter. Ensure the streusel is crumbly and only mix the batter until just combined.

Can I make these ahead of time?

Yes, you can bake the muffins the day before. Store them plain and glaze them just before serving for the freshest result.

How should I store the finished muffins?

Store them in a single layer in an airtight container at room temperature for up to 2-3 days. A container with ample head space is best due to the soft glaze.

Can I freeze these muffins?

You can freeze the plain baked muffins before glazing. Once cooled, wrap them tightly and freeze for up to 3 months. Thaw at room temperature and then apply the glaze.

Can I use buttermilk instead of sour cream and milk?

Yes, you can substitute the sour cream and milk combination with 1 cup of buttermilk. This is noted in the recipe for convenience.

What kind of muffin tin is best?

A light colored metal muffin tin is recommended for even baking. If using a dark coated tin, you may need to reduce the oven temperature slightly to prevent the bottoms from overbaking.

Easy Cinnamon Swirl Muffins Recipe (with Cream Cheese Glaze)

Description

These Cinnamon Roll Muffins are incredibly soft, fluffy, and swirled with a sweet cinnamon streusel. They are finished with an irresistible cream cheese glaze that makes every bite decadent and delicious!

Ingredients

For the Muffins

1 cup (215 g) white sugar
½ cup (115 g) melted butter
2 large eggs
½ cup (110 g) sour cream (see note)
½ cup (120 ml) milk
1 teaspoon (5 ml) vanilla extract
2 ¼ cups (320 g) all-purpose flour
2 teaspoons (8 g) baking powder
½ teaspoon (2.5 g) baking soda
¼ teaspoon (1.5 g) salt

For the Cinnamon Streusel

⅓ cup (45 g) all-purpose flour
⅓ cup (70 g) lightly packed brown sugar
1 tablespoon (7 g) ground cinnamon
3 tablespoons (40 g) melted butter

For the Glaze

3 tablespoons (40 g) softened cream cheese
1 tablespoon (15 g) softened butter
¼ teaspoon (1 ml) vanilla extract
½ cup (60 g) powdered sugar
1 tablespoon (15 ml) milk

Instructions

Preheat your oven to 375 degrees F. Prepare a 12-cup muffin tin by lining the cups with paper liners. This recipe makes about 15 muffins, so you may need a second tin or bake the remaining muffins in a second batch.
Start the muffin batter. In a medium size bowl, whisk together the sugar, melted butter, eggs, sour cream, milk, and vanilla extract until everything is smoothly combined.
Add the dry ingredients to the wet ingredients. Gently whisk in the flour, baking powder, baking soda, and salt. Mix just until the ingredients are combined and you don’t see any dry spots. Be careful not to overmix the batter. Set the batter aside.
Prepare the cinnamon streusel. Get a small bowl and stir together the flour, brown sugar, and cinnamon. Pour in the melted butter and mix everything until it is combined and the streusel starts to form small clumps.
Fill the prepared muffin cups with the first layer of batter. Scoop about 2 tablespoons of the muffin batter into each liner. Take the cinnamon streusel and gently crumble it with your fingers into smaller pieces. Sprinkle about 2 to 3 teaspoons of streusel over the batter in each cup.
Add the second layer of batter. Scoop another 2 tablespoons of muffin batter on top of the streusel layer in each cup. Sprinkle a little bit more of the cinnamon streusel over the top of the second layer of batter.
Bake the muffins for 15 to 17 minutes. The muffins are done when the tops spring back softly when you touch them lightly.
Remove the baked muffins from the oven. Transfer them to a wire cooling rack to cool completely before glazing.
Make the glaze while the muffins cool. In a small bowl, combine the softened cream cheese, softened butter, and vanilla extract. Use an electric mixer to beat these ingredients until they are light and creamy. Add the powdered sugar and mix on a low speed until it is fully incorporated. Scrape down the sides of the bowl as needed. Pour in the milk and mix until the glaze is well combined and has a thick but pourable consistency. If needed, you can add a tiny bit more milk or powdered sugar to get the right consistency.
Drizzle the finished glaze evenly over the cooled muffins.

Notes

Muffin Tin: For best results, I highly recommend using a light colored metal muffin tin instead of a dark coated one. If you only have a dark coated muffin tin, you should reduce the oven temperature to 350 degrees F to prevent the bottoms from overbaking.
Batter Amount: The muffin cups in this recipe are designed to be filled about three quarters of the way full. If you live at a high altitude or are using a muffin tin that has shallower cups, you may want to use slightly less batter per cup than the amount stated in the recipe instructions.
Sour Cream Substitution: You can substitute the sour cream and milk called for in this recipe with 1 cup of buttermilk if you prefer.

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 30g
Sodium: 250mg
Fat: 18g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg