Small Batch Cinnamon Roll Muffins (No Yeast, 30 Minutes)
These soft and tender muffins are perfect for satisfying your cinnamon cravings without the hassle of yeast. Ready in just 30 minutes, they offer a cozy cinnamon sugar finish and are ideal for a quick breakfast or snack.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Muffin Base
- 1 cup all purpose flour, spooned and leveled Use a spoon and level for accurate measurement
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 large egg, room temperature if possible
- 1/3 cup milk, dairy or unsweetened nondairy
- 1/4 cup sour cream or thick Greek yogurt Will keep the muffins moist
- 1/4 cup neutral oil or cooled melted butter
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1 tablespoon melted butter
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 400 F (200 C). Line a six cup muffin pan or grease it lightly. Set the rack in the center of the oven.
- In a medium bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a second bowl or large measuring cup, whisk the egg, milk, sour cream, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until no dry streaks remain.
- Let the batter rest for 5 minutes.
Baking
- Spoon batter into the muffin cups, filling them about 3/4 full. Optionally add a pinch of cinnamon sugar in the middle.
- Bake at 400 F for 5 minutes, then reduce the heat to 350 F (175 C) and bake another 8 to 10 minutes until tops spring back.
- Cool in the pan for 5 minutes, then brush muffin tops with melted butter and sprinkle with cinnamon sugar. Move to a rack to finish cooling.
Notes
For variations, try adding mini chocolate chips, diced apples, or a pinch of nutmeg. Store in an airtight container for up to 2 days, or freeze for up to 2 months.