Over the past few weeks, I’ve been trying to decide what kind of baker I am. Am I the type of baker that can create a recipe out of thin air? Do I only adapt recipes to make them my own? Or, do I test recipes, following them to the letter? While I think I possess aspects of all three, I think I bake with my eye and taste. This recipe for cinnamon roll muffins is a great example. I love looking a food pics on my Instagram feed, Pinterest and Tumblr sites. I also love watching cooking shows and looking through my latest issue of Bon Appetit on my iPad. I think I eat with my eyes, so when I saw this recipe, I basically wanted to eat the picture. Just by looking at it I could imagine how it would taste. I decided to make it for my family for breakfast.
The original recipe called for nuts, but Miles has decided that he hates nuts (but loves peanut butter). I’ve stopped trying to identify the logic! Well, I can say that these muffins lived up to any expectation I had about cinnamon muffins. These were truly cinnamon rolls in muffin form. Light and delicate, with swirls of cinnamon throughout. The cream cheese glaze made the muffin complete. Next time, I will make this recipe again, half with nuts and maybe half with raisins. Or both!
Cinnamon Roll Muffins
for the muffins
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons melted butter (, cooled slightly)
- 1 egg
- 1 cup milk ((plus more as needed))
for the topping and filling
- 1 cup dark brown sugar (, loosely packed)
- 3 teaspoons ground cinnamon
- 1½ cups coarsely chopped pecans or walnuts ((optional))
- 3 tablespoons melted butter
for the frosting
- 2 ounces cream cheese (, softened)
- 1 cup powdered sugar
- 3 tablespoon milk (, plus more as needed)
- ¼ teaspoon vanilla
- Dash of salt
make the muffins
- Preheat oven to 400°F. Generously grease a standard 12 cup muffin tin.
- In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
- Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
- Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400° F for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
- Whisk together all of the frosting ingredients. Drizzle over the top of the muffins.
Adapted from some the wiser