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Cinnamon Roll Mini Muffins

Soft mini muffins made with an all-purpose baking mix, swirled with cinnamon, and finished with a maple glaze. One bowl and ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
SERVINGS: 24 muffins

Ingredients

Muffins:

  • 2 cups Clean Crumbs All-Purpose Baking Mix
  • 1 1/4 cups milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Cinnamon swirl:

  • 2 tbsp softened butter
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tbsp maple syrup

Maple glaze:

  • 1/2 cup powdered sugar
  • 1-2 tbsp maple syrup
  • Splash of milk

Instructions

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  • Mix together the muffin ingredients until just combined. Divide between a greased mini muffin pan.
  • Mix together the cinnamon swirl ingredients, spoon a little onto each muffin, and gently swirl into the batter.
  • Bake at 375°F for 10 to 12 minutes.
  • Whisk together the glaze, drizzle over the warm muffins, and enjoy.

Notes

Protein boost: Swap 1 to 2 tablespoons of milk for blended cottage cheese or Greek yogurt for a little extra staying power.
Storage: Room temperature airtight container up to 3 days, fridge up to 1 week, or freeze glazed muffins for up to 2 months.
Regular muffin size: Use a standard 12-cup tin instead of mini; add a few extra minutes and check with a toothpick starting at 15 minutes.

Nutrition

Serving: 1 | Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 30mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 88IU | Vitamin C: 0.003mg | Calcium: 29mg | Iron: 1mg