Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
Make the batter: In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, mix milk, egg, vanilla, and melted butter. Pour the wet ingredients into the dry and stir just until combined (don’t overmix — a few lumps are fine).
Prepare the cinnamon swirl: Stir together brown sugar, cinnamon, and melted butter in a small bowl until well blended.
Assemble: Fill each muffin cup halfway with batter. Spoon about a teaspoon of cinnamon mixture on top, then add another spoonful of batter. Swirl gently with a toothpick or knife for that beautiful cinnamon roll look.
Bake: Bake 18–20 minutes, or until golden brown and a toothpick comes out clean. Cool for about 5 minutes before glazing.
Make the glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins and let set slightly before serving.
💛 Ashley’s Tips:
Add chopped pecans or walnuts to the swirl for a nutty twist.
For extra gooey muffins, poke small holes on top after baking and drizzle the glaze right in!
These freeze beautifully — just warm them up for 20 seconds in the microwave before serving.
Would you like me to give you a cream cheese glaze version next? It makes them taste just like Cinnabon! 😋🍥
