Cinnamon Roll Muffins
These cinnamon roll muffins come together so fast! They are deliciously warm and cinnamon-y, super moist, and completely foolproof.
Servings: 12 Portionen
Calories: 212kcal
Equipment
- Thermomix
- Muffinform
- 12 Papierförmchen
Zutaten
For the batter:
- 260 g All-purpose flour
- 100 g Granulated sugar
- 180 ml Buttermilk
- 50 g Vegetable oil
- 1 Egg
- 1 tsp Baking powder (level)
- ½ tsp Baking soda
- ½ tsp Salt
For the cinnamon swirl:
- 50 g Brown sugar
- 1 tsp Ground cinnamon
- 30 g Butter, cubed
- pinch Ground nutmeg
For the glaze:
- 60 g Sour cream (or crème fraîche or cream cheese)
- 20 g Powdered sugar
Zubereitung
Prep:
- Preheat your oven to 180 °C (top/bottom heat)
- Line a 12-cup muffin tin with paper liners.
Directions:
- 100 g Granulated sugar, 50 g Vegetable oil, 1 EggFirst, add the sugar, oil, and egg to the mixing bowl and mix for 1 min / Speed 5.
- 260 g All-purpose flour, 180 ml Buttermilk, 1 tsp Baking powder (level), ½ tsp Salt, ½ tsp Baking sodaAdd the remaining batter ingredients—flour, baking powder, baking soda, salt, and buttermilk—and mix for another 30 sec / Speed 5.
- Divide the batter evenly among the 12 muffin cups.
- 50 g Brown sugar, 1 tsp Ground cinnamon, 30 g Butter, cubed, pinch Ground nutmegRinse out the mixing bowl, add all the ingredients for the cinnamon swirl, and melt for 2 min / 50 °C / Speed 2.
- Spoon 1 teaspoon of the cinnamon mixture onto each muffin, then gently swirl it into the batter using a toothpick or small teaspoon.
- Bake on the lower rack for 20–25 minutes. (Toothpick test: Insert a toothpick into the center—if it comes out clean with no wet batter, they are done!)
- 60 g Sour cream (or crème fraîche or cream cheese), 20 g Powdered sugarFor the glaze, stir the sour cream and powdered sugar together until smooth and spread over the muffins. Dust with a touch of cinnamon and serve!
