Cinnamon Roll Muffins (small Batch)

 
Cinnamon Roll Muffins.  Have you ever had three words set your taste buds to tingling more?  I hope not, because these are really good muffins.
They embody all the flavours of your favorite cinnamon rolls, except they are muffins, not a yeast bread.  I am of the school that cinnamon flavoured anything is good. It doesn't really matter too much what it is and these are OMG good!
 
I have posted these before as a full sized recipe. If you are wanting more than just six muffins you may want to click over to here. 
The challenge for me at the moment, with all of the changes I have had to overgo in my life, is to present you with fresh content. Its not that I don't want to, but I am very limited at the moment as to what I can and cannot do.  Until I am in my own place, I will very much have to try to take a bit of a different route.
 
I am going to attempt to small batch as many recipes as I can for now. My family just don't want or need me cooking full batch things and it is a waste. I think I am a bit in the way.
So I hope you will bear with me as I go through this transition.  I am really  hoping it won't be for very long and that I will soon have a place of my own. I have  my fingers crossed as I really rely on this page to help to support me.  At the moment it is my only source of income.
 
Telling you this is not designed to make any of you feel sorry for me. I do not want that.  I just want you to all bear with me until things can get as back to normal as possible. There will be fresh content for sure.
There just may be a few hiccups along the way.  I think as well I am going to have to possibly give up my job writing on Home Chef. I don't think it will be possible for me to continue it as I was and its not fair to them.  I am a bit sad about that. Loss of income is loss of income  . . . but it can't be helped and I need to be realistic.
 
Anyways, these muffins are excellent.  I just adore the smell of anything cinnamon baking, don't you?  To me it smells like home sweet home.
However, with there only being me, baking a full batch of muffins is not practical.  As well, these don't actually freeze all that well.  I would rather bake them fresh as and when.
 
This recipe makes six muffins.They are well sized and gorgeously flavoured with plenty of a nutty cinnamon streusel which is stirred throughout the muffins themselves and scattered on top.
I don't think anything smells better than cinnamon goods when they are baking. To me they smell like "Home Sweet Home."
 
You might be a bit concerned about them sticking to the pan, but if you butter your pan really well, that shouldn't be an issue. I also like to use a quality non-stick pan.
You could also use muffin papers if you wanted to.  To be honest however, I like to bake my muffins without them if I can.
 
These rise nice and tall in the tin, with beautifully puffed domes/tops.  The tops of muffins are my favorite part.  I will need to get me a muffin top pan.
I had one in the UK and it worked beautifully at giving me my favorite part of the muffin. Muffin tops are fun to eat, maybe not so fun to wear. I get that.
 
These are the perfect weekend muffin for when you want to indulge a little bit, without going too far over the top. They have a lovely buttery batter, and that cinnamon nut streusel is to die for.
Not to mention the cream cheese drizzle on the top.  That is to die for too.
 
Its like a frilly petticoat adoring your favorite dress.  I remember those days.  Oh boy, at the age of 65 they are long gone, my days of petticoats and favorite dresses. 
Youth is surely wasted on the young. That is a phrase I never quite understood until I got old.
  
In any case, I do hope that you will all stick with me. I promise you in the end it will be worth it.  And in the meantime, I hope you will enjoy bakes such as these small batch Cinnamon Roll Muffins. 
In the end, I truly hope that this blog will become even better than it has been in the past. It is my hope to keep it going for many years to come. Please God, don't let that man have taken everything from me. At least that is my hope.
 

Cinnamon Roll Muffins (small batch)

PrintWith ImageWithout ImageYield: Makes 6Author: Marie Raynerprep time: 10 Mincook time: 15 Mintotal time: 25 MinThere is only one word to describe these and that is wow. Prepare to fall in love.

Ingredients

For the streusel filling and topping:

• 1/2 cup (75g) loosely packed soft light brown sugar
• 1/2 TBS ground cinnamon
• 3/5 cup (90g) toasted pecans, chopped
• 1 1/2 TBS melted butter

For the muffin batter:

• 1 cup (140g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 sp salt
• 1/8 (23g) cup sugar
• 1 1/2 TBS butter, melted and cooled
• 1 large free range egg yolk
• 1/2 cup (120ml) milk
• 1/2 tsp vanilla

For the glaze:

• 1/2 cup (65g) icing sugar sifted
• 1/8 tsp vanilla
• 2 TBS cream cheese
• 1/2 TBS milk, or to thin

Instructions

1. Make the filling by combining the sugar and cinnamon in a bowl. Blend together with your fingers, breaking down any lumps. Stir in the pecans and butter. Combine well and set aside.
2. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 6-cup non-stick muffin tin really, really well. Set aside.
3. For the muffins, measure the dry ingredients into a bowl and whisk together to combine. Stir together the wet ingredients. Add all at once to the dry ingredients and stir together just to combine. Gently fold in half of the cinnamon mixture. Divide this mixture between the prepared muffin cups, filling them about 2/3 full. Top each with a portion of the remaining cinnamon mixture.
4. Bake in the preheated oven for 12 to 15 minutes or until well risen and the tops spring back when lightly touched. A toothpick inserted in the center will also come out clean. Cool slightly and then whisk together all of the glaze ingredients until smooth. Drizzle over the tops of the muffins decoratively.
5. Remove to a wire rack to cool completely. If any are stuck (If you have buttered properly, they shouldn't be stuck) then you can gently release by running a round bladed knife around the edges.

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