These muffins have all the best bits of a cinnamon roll – but in a muffin! While I love cinnamon rolls, they can take a whole lot of time to prep and bake. I decided to make a cinnamon muffin which is stuffed with what I love the most about cinnamon rolls – the cream cheese! They’re then topped with a cinnamon streusel. Warmed up, these are the perfect morning treat!
My mom used to make these little cinnamon muffins with streusel around Christmas and would warm them up, they were one of my favourites! This is a bigger version of this, made with sour cream for a nice tang and stuffed with cheesecake.
FAQ & Expert Tips
Just combine butter, sugar, cinnamon and salt! You can use your hands and combine until it looks like coarse sand.
Start by melting the cream cheese in the microwave. Then add your egg yolk, sugar and family. All done!
Love this recipe? Try these!
Cinnamon Roll Muffins
- Muffin tin
- 56 grams light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 56 grams unsalted butter, room temperature
- 226 grams cream cheese
- 50 grams granulated sugar
- ½ teaspoon vanilla extract
- 1 egg yolk
- 220 grams flour
- 113 grams unsalted butter, room temperature
- 2 eggs
- 99 grams granulated sugar
- 53 grams light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 120 grams sour cream
- Combine streusel ingredients in a small bowl and mix until it resembles sand.
Make Cheesecake filling
- In a medium bowl, melt the cream cheese in a microwave.
- Add the granulated sugar, egg yolk and vanilla and whisk until combined.
Make Muffin batter
- Preheat oven to 400°F/200°C. Line a 12 cup muffin try with cases. Set aside
- In the bowl of a stand mixer with the paddle attachment, beat the butter on high until creamy, around 1 minute.
- Add the light brown sugar and granulated sugar and beat on high until combined. Scrape down the sides to make sure all the butter and sugar is being combined.
- Add the eggs, sour cream and vanilla extract, beating for one minute on medium speed.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Pour the wet ingredients into this large bowl and mix until no streaks of flour remain.
- Drop one tablespoon of batter into each muffin case. Add one tablespoon of cheesecake on top, and then cover with the rest of the muffin batter.
- Generously sprinkle each muffin with streusel.
- Bake for 20-22 minutes, until a toothpick inserted comes out clean.
Made these. Next time will double the recipe as they disappear really fast.