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Cinnamon Roll Muffins Recipe

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3.8 from 4 reviews

Delicious Cinnamon Roll Muffins made with fine almond flour and a cinnamon crumble topping, baked to perfection and optionally finished with a sweet protein glaze. These moist, tender muffins are ideal for breakfast or a snack, offering a low-sugar alternative with the warm flavors of cinnamon and vanilla.

Ingredients

Main Batter

  • 2 cups fine almond flour
  • ¼ cup coconut sugar
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3 eggs (room temperature)
  • ¼ cup coconut oil (melted but not hot)
  • 1 tsp vanilla extract
  • ½ cup sour cream

Cinnamon Crumble

  • ⅓ cup fine almond flour
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp fine sea salt
  • 2 tbsp coconut oil (melted but not hot)

Glaze (Optional)

  • 2 tbsp coconut oil (melted but not hot)
  • 1 tbsp maple syrup
  • ½ scoop vanilla protein powder
  • 1 tbsp milk of choice

Instructions

  1. Preheat and Prepare Muffin Tin: Start by heating the oven to 400°F and line 9 cups of a muffin tin with parchment paper to prevent sticking.
  2. Mix Dry Ingredients for Batter: In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and fine sea salt. Set aside for later.
  3. Prepare Wet Ingredients: In another bowl, beat the eggs well. Stir in the melted but not hot coconut oil and vanilla extract, then gently fold in the sour cream until combined.
  4. Combine Batter: Pour the wet egg mixture into the dry ingredients bowl and stir gently to just combine. Avoid over-mixing to keep the muffins tender. Set the batter aside.
  5. Make Cinnamon Crumble: In a small mixing bowl, stir together the almond flour, coconut sugar, ground cinnamon, sea salt, and melted coconut oil until the mixture starts to clump together forming the crumble.
  6. Assemble Muffins: Fill each lined muffin cup halfway with batter, spoon a teaspoon of cinnamon crumble on top, then cover with more batter to fill the tin all the way. Sprinkle the remaining cinnamon crumble mixture on top of each muffin.
  7. Bake: Bake the muffins at 400°F for 5 minutes, then reduce the oven heat to 350°F and bake for an additional 13 to 15 minutes. Check doneness by pressing the top lightly (it should spring back) and inserting a toothpick in the center, which should come out clean.
  8. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Prepare Glaze (Optional): In a small bowl, whisk together the melted coconut oil and maple syrup until well combined.
  10. Add Protein Powder: Stir in the vanilla protein powder and whisk again until fully incorporated.
  11. Form Glaze: Pour in the milk of choice and stir until a smooth glaze forms.
  12. Glaze Muffins: Drizzle the glaze over the cooled muffins for an added sweet finish.

Notes

  • Use room temperature eggs for better batter consistency and rise.
  • Do not over-mix the batter to keep the muffins tender and moist.
  • The glaze is optional but adds a delicious vanilla flavor and slight sweetness.
  • If almond flour is coarse, blend it slightly to achieve a finer texture for best results.
  • You can substitute sour cream with Greek yogurt if unavailable.
  • Ensure coconut oil is melted but not hot to prevent cooking the eggs prematurely.

Find it online: https://lauracooks.com/cinnamon-roll-muffins-recipe/