Glazed Cinnamon Roll Muffins (Soft, Bakery‑Style Treat)

1. In another bowl, whisk granulated sugar, brown sugar, and melted butter until combined.

2. Whisk in eggs one at a time, then add buttermilk and vanilla. The mixture should be smooth and slightly thick.

3. Make the Batter

1. Pour wet ingredients into the dry ingredients.

2. Stir gently with a spatula just until no dry streaks remain; a few small lumps are fine. Over‑mixing can make muffins dense instead of fluffy.

4. Add the Cinnamon Swirl

1. In a small bowl, stir together brown sugar, cinnamon, and melted butter for the swirl.

2. Fill each muffin liner about one‑third full with batter.

3. Add about 1 teaspoon of cinnamon mixture to each cup, then top with remaining batter, dividing evenly.

4. Use a toothpick or small knife to gently swirl the cinnamon mixture through the batter in each cup.

This layering gives streaks and pockets of cinnamon sweetness throughout, similar to the subtle speckling in the photo.

5. Bake Until Tall and Golden

1. Bake 16–20 minutes, or until the tops are domed and lightly golden and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

2. Let muffins cool in the pan 5 minutes, then transfer to a wire rack placed over a tray or parchment (to catch drips).

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6. Make and Apply the Glaze

1. In a medium bowl, whisk 1 1/2 cups powdered sugar with 2 tablespoons milk, vanilla, and a tiny pinch of salt.

2. Adjust thickness: add more milk a teaspoon at a time for a pourable glaze, or more sugar for a thicker coating.

3. While muffins are still slightly warm, spoon glaze generously over the tops, letting it drip down the sides as in your image.

4. Allow glaze to set 10–15 minutes before serving.

For an ultra‑glossy look, you can dip the muffin tops directly into the bowl of glaze instead of spooning it on.

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Tips, Variations, and Storage

• For extra cinnamon flavor, sprinkle a pinch of cinnamon into the glaze as well.

• Add 1/2 cup finely chopped pecans or walnuts to the batter for crunch.

• Swap vanilla for maple extract in the glaze for maple‑glazed muffins.

• Bake mini muffins by reducing bake time to about 10–12 minutes.

Store glazed muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4–5 days. Briefly warming them in the microwave softens the glaze and makes them taste freshly baked again.