Cinnamon Roll-Stuffed Chocolate Chip Muffins
Stuffed with a luscious gooey cinnamon roll filling and packed with lots of gooey chocolate and glaze, these dynamite muffins are the absolute best way to get your cinnamon roll fix!
Servings 1 dozen muffins
Ingredients
- CINNAMON ROLL FILLING:
- 3 tablespoons butter softened
- 1/3 cup coconut sugar (or brown sugar
- 3 teaspoons ground cinnamon
- 1-1/2 tablespoons water
- MUFFIN BATTER:
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup plain yogurt
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3/4 cup mini semisweet chocolate chips
- GLAZE:
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2-3 tablespoons milk
Instructions
- Make the filling: In a small bowl, whisk all filling ingredients until smooth and creamy. Set aside for a moment.
- Make the muffin batter: Preheat oven to 425F and lightly grease a 12-cup muffin tin. In a large bowl, combine flour, baking powder, and salt. In a separate bowl, beat butter, sugar, yogurt, eggs, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips.
- Fill prepared muffin tin cups half full of batter. Top each with 1 tablespoon cinnamon roll filling. Gently spoon remaining muffin batter over top.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 15 minutes or until golden. Cool muffins in pan 10 minutes, then transfer to a wire cooling rack to cool.
- Make the glaze: In a small bowl, whisk all glaze ingredients until smooth and drizzling consistency. Evenly drizzle glaze over slightly-cooled muffins. Enjoy!
Notes
Store muffins in an airtight container at room temperature up to 2 days.