Cinnamon Roll Muffins
Cinnabon vibes in muffin form!!! Gooey and delicious!!! With icing even!!
The perfect sweet Breakfast paired with your favorite protein for a well rounded meal!
Full recipe in video below!
2 cups all-purpose flour
1/2 cup granulated sugar substitute (I use Lakanto) https://bit.ly/3cRLTbg
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3 teaspoons baking powder
2 large eggs
2 teaspoons vanilla extract
1 cup low-fat milk
½ cup light butter- melted
FOR THE CINNAMON FILLING:
1/2 cup light butter- at room temp
3/4 cup packed light brown sugar substitute
2 Tablespoons flour
1 Tablespoon ground cinnamon
FOR THE GLAZE:
1 cup powdered sugar substitute
1-2 Tablespoons milk
1/2 teaspoon vanilla extract
Preheat oven to 350F degrees. Spray muffin pan with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for muffins (except melted butter).
While your mixer is running, slowly add the ½ cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
Add to muffin pan
FOR THE FILLING:
In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
Drop the cinnamon filling by spoonfuls onto the muffins.
Take a butter knife and make swirly, marble-effect patterns all around the muffins.
Bake the muffins for about 15-20 minutes until a knife inserted into the center comes out clean.
FOR THE GLAZE:
Whisk together powdered sugar, milk and vanilla extract in small bowl.
Pour the glaze over the cooled muffins.
Recipe inspiration thecountrycook.com