The batter is a plain vanilla muffin batter, folded only until the flour disappears. The cinnamon-roll part is a spoonful of brown sugar, cinnamon and soft butter tucked between two layers of batter and swirled once.
A streusel of flour, brown sugar, cinnamon and cold butter goes on top, and a milk-and-powdered-sugar icing is drizzled over once they have cooled for ten minutes.
How to Make It
Pan lined
Heat oven to 375°F and line a 12-cup muffin pan.
Dry ingredients
Whisk 2 cups flour, the granulated sugar, baking powder and salt.
Batter folded
Whisk the milk, melted butter, egg and vanilla, then fold into the dry ingredients just until combined.
Filling layered and swirled
Mix 1/3 cup brown sugar, 1 1/2 tsp cinnamon and the softened butter. Spoon half the batter into the cups, add a small spoonful of the cinnamon mixture, cover with the remaining batter and swirl once with a skewer.
Streusel scattered
Cut together the remaining 1/3 cup flour, 2 tbsp brown sugar, 1/2 tsp cinnamon and the cold butter; sprinkle over the muffins.
Baked
Bake 18 to 20 minutes until a tester comes out without wet batter.
Iced
Cool 10 minutes. Stir the powdered sugar with 1 1/2 tbsp milk and drizzle over the muffins.
Filling Each Cup
Four layers per cup, in this order.
Half the batter
Spooned into the lined cup.
Cinnamon filling
A small spoonful in the centre.
Remaining batter
Spooned over, then swirled once with a skewer.
Streusel
Scattered over before baking.
Icing goes on after a 10-minute cool.
Why This Recipe Works
- Folding just until combined keeps the crumb tender.
- Hiding the filling between two batter layers gives a ribbon rather than a sunken puddle.
- One pass with a skewer spreads the swirl without blending it away.
- Cold butter in the streusel bakes into distinct crumbs.
Ingredient Notes
- Cinnamon filling
- Brown sugar, cinnamon and softened butter mixed into a paste.
- Cold butter, cubed
- Two tablespoons, cut into the streusel so it stays crumbly.
- Powdered sugar
- Three-quarters of a cup, loosened with milk for the drizzle.
Success Tips
- Stop folding the moment no dry flour shows; a lumpy batter bakes lighter.
- Keep the cinnamon spoonful in the centre of each cup so it does not touch the liner.
- Let the muffins cool before icing or the drizzle melts into the streusel.
Serving Ideas
Serve slightly warm with coffee, with the icing set enough to hold its lines.
Storage and Reheating
Refrigerate
Keep in a covered container at room temperature for a day or two.
Frequently Asked Questions
Is there pumpkin in these?
No. These are plain vanilla muffins with a cinnamon swirl.
How do I know they are baked?
After 18 to 20 minutes at 375°F a tester comes out without wet batter.
