Strawberry Cinnamon Roll Muffins

strawberry cinnamon roll muffins

Be ready to stuff yourself with these delicious little morsels! They combine the best of two yummy worlds, which happen to also be a couple of my favorite things….strawberries and cinnamon!  You can’t go wrong when you mix these two together and then you go ahead and top it with cream cheese frosting and WOW….just go ahead and drop the mic and walk away!  But make sure you walk away with a couple of muffins or you will be sorry!

They are super moist and little bit mushy from the strawberry juices released during baking, but that’s okay, because then you hit the cinnamon and sugar crunch!  You can tell yourself that these are muffins, so breakfast is a great time to eat them, but the cream cheese frosting also lets you believe that they are dessert, so you can have another one after dinner!  Go ahead….eat them all day and enjoy!  Make some and let me know what you think!

Thank you http://therecipecritic.com for sharing this recipe. You are my new friend!

  • 2 cups all purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 3 TBS. melted butter
  • 1 egg
  • 1 cup whole milk
  • 2 cups strawberries, chopped into pieces (I liked mine about 1/4-1/2 inch)
  • 1 cup brown sugar
  • 1 TBS. cinnamon
  • 3 TBS. melted butter
  • 4 ounces cream cheese, softened
  • 2 TBS. unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • 1-2 TBS. milk

Preheat oven to 400*.  Spray 12 cup muffin tin generously with non-stick spray or line with muffin liners.

In a large bowl sift together (or whisk) the flour, baking powder, salt and sugar.  In another bowl, whisk together melted butter, egg and milk.  Add wet ingredients to dry ingredients and stir to mix.  Fold in strawberries.

In another bowl, combine brown sugar, cinnamon, and melted butter.   Reserve half and fold the other half into the batter.  Fill each muffin cup with about 1/4 cup of the batter (or fill 2/3 full).  Top with remaining cinnamon sugar filling.

Bake for 12-15 minutes or until lightly brown and the tops spring back.  Remove from the oven and cool slightly.

To make the cream cheese glaze; beat together the cream cheese and butter until smooth.  Add the powdered sugar and vanilla and beat until smooth.  Add milk to thin out the glaze.  Drizzle over the top of the muffin.

 

 

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