Cinnamon Roll Muffins
Course:
Breakfast
Ingredients
Batter
- 219 grams Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 1⁄2 teaspoons Cardamom
- 1 teaspoon Cinnamon
- 113 grams Butter (room temperature)
- 100 grams Sugar
- 50 grams Brown Sugar
- 2 Egg (room temperature)
- 120 grams Sour Cream (room temperature)
- 11⁄2 teaspoon Vanilla Extract
- 60 millilitres Milk (room temperature)
Cinnamon Swirl
- 42 grams Butter (melted)
- 1 teaspoon Cinnamon
- 100 grams Brown Sugar
Crumble
- 34 grams Brown Sugar
- 8 grams Sugar
- 1⁄2 teaspoons Cinnamon
- 28 grams Butter (melted)
- 42 grams Plain Flour
Frosting
- 120 grams Confectioners' Sugar
- 1 tablespoon Milk
- 1 teaspoon Vanilla Extract
Steps
- Preheat the oven to 218°C conventional.
- Make the crumb topping:
- Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl.
- Stir in the melted butter, and then gently mix in the flour using a fork.
- Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, spices, and salt together. Set aside.
- In a separate, larger bowl:
- Beat the butter until smooth and creamy -- about one minute.
- Add the brown sugar and beat for 2 minutes.
- Add the eggs, sour cream, and vanilla extract.
- Beat for 1 minute.
- Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.
- Add the milk and continue to beat on low until combined.
- Set the batter aside.
- Make the cinnamon swirl by combining all ingredients in a bowl and pour in a piping bag.
- Prepare a muffin tin with casings.
- Add a layer of batter, followed by swirls of cinnamon butter, and top with the crumble. Sprinkle the tops of each muffin with about 2 Tablespoons of the crumble mixture, pressing the crumble gently into the batter, so it sticks.
- Bake at 218°C for 5 minutes.
- Lower the temperature to 177°C and bake for 18 minutes until golden and fully cooked.
- Remove from oven and allow to cool for at least 15 minutes.
- In the meantime make the frosting by mixing all ingredients in a bowl and pour in a piping bag. Pipe swirls on each muffin, devour!