It never ceases to amaze me just how many things can be made from a bag of flour, cinnamon and the determination to combat laziness and impatience 🙂
Todays creation is by far one of the tastiest things to ever come out of my kitchen! It combines two of my favourite things: cinnamon and cream cheese frosting 😉 all packed together into one bigggg soft, moist and fluffy muffin that is rippled with puddles of warm cinnamon sugar butter and glazed to perfection. These muffins are no regular muffins, I tell ya!
What happened was that I really really wanted cinnamon rolls but I soo didn’t want to make dough, then knead the dough, then wait for the dough to rise, then fill the dough, then roll the dough…you get the gist 😛 I also felt like I needed to have some sort of warm cinnamon sugar concoction, making something else wasn’t an option!
So with all the courage and willpower I had to come up with something amazing, I gathered up the ingredients I had and got baking. What resulted was the most epic of all muffins out there!
Let’s break it down just a little shall we:
- Super soft, fluffy and buttery vanilla base muffin that bakes up nice and big
- Oodles of cinnamon goo running throughout each crack and crevice
- Smooth and creamy cream cheese glaze seeping through the tops
I did have to make these muffins 4 times to make sure they are perfect because honestly once you take that first bite into them, you know you’ve hit gold! 🙂
Here is what I have observed through my experimentation:
- First off, make sure you make these in any way, shape or form! 😉
- Do not use paper cupcake liners when making these muffins!! seriously this is the most important tip that should not be overlooked. I wanted to get the final batch all nice and pretty so I used liners and the muffins stuck to them like crazy! this was soooo obvious, I mean I don’t know how I didn’t think that they wouldn’t stick since the main part of the muffin is the filling which is pretty much caramelized sugar. This would stick to anything! the way to do it best is to just grease and flour (below pic) the muffin tray, which makes for bigger muffins anyway ;), or if you can get your hands on those baking/parchment paper liners, they *might* work.
- The best way to get the most out of the cinnamon filling is to have at least two layers in each muffin. This means, scooping out about 2 tablespoons of batter, spoon a tablespoon of filling, then again some batter and again more filling. I found that swirling the batter/filling is not really necessary but you must make sure to top the muffins with batter or else some of the filling may seep out through the tops. (below pic). This isn’t really a problem since I just scraped any leakage with a knife as soon as I pulled them out of the oven and smeared it across the tops 😉 still though you want as much filling to remain inside as possible.
- And finally, glaze the muffins when they’re still warm so that it can seep through the tops and cracks making everything so much more better and extra saucy 😉
I couldn’t be happier with these muffins and I’ve already made them 3 more times since! I know alot of people prefer cupcakes over muffins, some don’t really know the difference between the two, but to me, muffins are the bomb! you get nice, moist and sturdy bakes just packed with flavour and a nice bite to them while remaining soft and fluffy. What more could I ask for!
Get ready to be swooped to heaven with these babies and don’t forget to invite the neighbourhood because the smell they make while baking will have people coming over from miles away so be prepared!
Tag me with all your Dutch Baker bakes @dutchbakerblog on Instagram, Facebook or Twitter 🙂
Killer Cinnamon Roll Muffins
Makes 12 large muffins.
- 2 3/4 cups (315gms) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional, 1/2 – 1 teaspoon cinnamon
- 1/2 cup (100gms) softened butter
- 2/3 cup (130gms) white sugar (some of this can be substituted with soft brown sugar if desired)
- 1/4 cup (65mls) oil
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup (95gms) sour cream*
- 1/2 cup (125mls) milk
- 3/4 cup (150gms) softened butter
- 3/4 cup (150gms) soft light or dark brown sugar
- 1 tablespoon cinnamon
- 1 1/2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 oz cream cheese (or butter)
- 1/2 cup (125gms) icing sugar
- 1 tablespoon cream
- Optional: 1/4 teaspoon vanilla extract
- Preheat oven to 200C/375F. Grease and flour a muffin tray and set aside. (Do not use cupcake liners or the muffins will stick to them, your best bet is to use baking/parchment paper muffin liners).
- In a medium bowl, whisk together all of the ingredients of the filling: butter, brown sugar, cinnamon, salt and flour until creamy. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
- In a large bowl, cream butter until soft then gradually add in the sugar. Whisk mixture until paled and creamy, about 2 – 3 minutes. Add in the oil then the eggs one at a time whisking between each addition. Add in vanilla extract and whisk well. Add in the sour cream and whisk to combine.
- Add in half of the dry mix, then the milk followed by the rest of the dry mix whisking only until *just* combined.
- Spoon in about two tablespoons of batter into each muffin cup then spoon in about one tablespoon of the filling on top followed by more batter, the rest of the filling and ending with the remaining batter on top. I find the best way to do this is to divide the filling into two portions so you’ll know how much to use per each layer.
- Bake muffins for 8 minutes then, while keeping the muffins inside, lower the heat to 180C/350F and bake until muffins are cooked through, 14 – 16 minutes. If any of the filling has leaked through then immediately scrape with a knife and smear on top of the muffins. Cool on a wire rack and glaze.
For the glaze
- Whisk together the cream cheese, icing sugar and enough cream until desired consistency is reached. Glaze muffins warm and serve.
Muffins can be stored at room temperature for up to 3 days.
*Sour cream can be substituted with yoghurt but the texture may vary slightly.
Recipe by the dutch baker.