Strawberry Cinnamon Roll Muffins are everything you love about a fruity, sweet cinnamon roll, but in a fraction of the time.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Ingredients
For the Muffins:
2cupsall purpose flour
3teaspoonsbaking powder
½teaspoonsalt
⅓cupsugar
1teaspooncinnamon
3tablespoonsmelted buttercooled slightly
1egg
¾cupmilkplus more as needed
Juice of half a lemon
1teaspoonlemon zest
1 ¼cupsfresh strawberrieshulled and chopped
For the Streusel Topping:
½cupbrown sugar
½cupall purpose flour
1teaspoonground cinnamon
4tablespoonscold butter
6 to 8drops lemon oilor to taste
For the Frosting:
2ouncescream cheesesoftened
1cuppowdered sugar
1tablespoonmilk
dash of vanilla
Instructions
Preheat oven to 400°F. Generously grease a standard 12 cup muffin tin.
In a large bowl, sift together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined. Gently fold in the strawberries.
Combine all the topping/filling ingredients. Use your hands to work the mixture into a coarse crumble.
Spoon the muffin batter, about ¼ cup, into each muffin tin. Top with streusel, pressing it gently down into the top of the muffin batter in each cup. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
Whisk together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy every single delicious bite.