Cinnamon Roll Muffins


1/2 c. chopped pecans, toasted

1/3 c. packed brown sugar

1 tsp. ground cinnamon

1 tsp. vanilla

1/4 tsp. salt

3 T. buttermilk

2 T. butter, melted


2 c. flour

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. baking soda

3/4 c. buttermilk

1/3 c. sugar

2 T. canola oil

1 tsp. vanilla

2 large eggs


1/3 c. Greek yogurt

1/3 c. powdered sugar

1 oz. cream cheese


Coat 12 muffin cups with cooking spray.  Preheat the oven to 375 degrees.

Prepare the filling by combining the pecans, brown sugar, cinnamon, vanilla and salt in a small bowl.  Add the buttermilk and the melted butter, stirring until smooth.

Prepare the muffins by combining the flour, baking powder, cinnamon, salt, and baking soda in a bowl; stir with a whisk.  Place 3/4 c buttermilk, sugar, canola oil, vanilla and eggs in a large bowl; beat with a mixer for 2 minutes.  Add the flour mixture to the buttermilk mixture; stir just until combined.

Place 1 tablespoon batter in each muffin cup.  Top with filling.  Spoon remaining batter over the filling.  Bake at 375 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pans for 10 minutes on a wire rack.  Remove from the pans.

Combine the yogurt, powdered sugar and cream cheese, stirring well.  Drizzle over the muffins.

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