Get the classic flavors of a warm, freshly baked cinnamon roll with the convenience of muffins in this delectable hybrid. Filled with an inviting blend of cinnamon and nutmeg that radiates through each tender bite, these muffins are only made better with a creamy dollop of frosting on top.
Overnight Cinnamon Roll Muffins
Makes 12 muffinsResting the batter in the fridge helps to get a tall rise when baking the muffins.
Ingredients
Batter:
- 2½ cups (313 grams) all-purpose flour
- 3½ teaspoons (17.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (200 grams) granulated sugar
- ½ cup (113 grams) unsalted butter, melted and cooled slightly
- 2 large eggs (100 grams), room temperature
- ¾ cup (180 grams) whole milk, room temperature
- ¼ cup (60 grams) sour cream, room temperature
- 1 teaspoon (4 grams) vanilla extract
Streusel:
- ½ cup (63 grams) all-purpose flour
- ½ cup (110 grams) firmly packed light brown sugar
- 1 tablespoon (6 grams) ground cinnamon
- ½ teaspoon (1 gram) ground nutmeg
- 4 tablespoons (56 grams) unsalted butter, melted and cooled slightly
Frosting:
- 6 ounces (170 grams) cream cheese, room temperature
- 2 tablespoons (28 grams) unsalted butter, room temperature
- 1 cup (120 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
Instructions
- For batter: In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whisk together granulated sugar and melted butter. Whisk in eggs. Add milk, sour cream, and vanilla; whisk until smooth and combined. Gradually add flour mixture, whisking until almost combined. Using a small spatula, scrape sides of bowl; fold until just combined and no dry streaks remain. (There may be small lumps, but do not overmix the batter.) Cover and refrigerate for 8 hours or up to overnight.
- For streusel: In a small bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Stir in melted butter until combined and mixture is crumbly. Cover and refrigerate for at least 15 minutes or until ready to use.
- Preheat oven to 400°F (200°C). Line alternating cups of 2 (12-cup) muffin pans with parchment paper liners or spray with baking spray with flour.
- Let batter stand at room temperature for 5 minutes. Reserve ¼ cup (30 grams) streusel. Carefully fold remaining streusel into batter until just combined. Divide batter among prepared muffin cups (about 5 tablespoons or 95 grams each). Top each muffin with 1 teaspoon (4 grams) reserved streusel. Fill empty muffin cups two-thirds full with water.
- Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 12 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- For frosting: In another medium bowl, fold together cream cheese and butter until smooth and combined. Stir in confectioners’ sugar and vanilla until smooth. Spread frosting on top of cooled muffins, and serve immediately.
Notes
Tried this recipe?Let us know how it was!
Why does this have to stay in the fridge overnight if it’s unyeasted and just a basic muffin recipe?
Hi Naz,
This recipe was developed intentionally to be an overnight, make-ahead recipe. In general, resting the batter in the fridge helps to get a tall rise when baking the muffins. Hope this helps and happy baking!
These muffins were yummy but I would double the streusel to add some extra sweetness!