Cinnamon Roll Muffins

Ingredients

• 12 cup all-purpose flour(240g)
• 21 tablespoon baking powder(12g)
• 30.5 teaspoon salt(3g)
• 42 tablespoon ground cinnamon(12g)
• 51 teaspoon cornstarch(3g)
• 60.5 cup granulated sugar(110g)
• 70.5 cup brown sugar(80g)
• 80.5 cup unsalted butter(115g)
• 90.33 cup vegetable oil(80g)
• 102 eggs(100g)
• 111 egg white(30g)
• 121.5 tablespoon vanilla extract(22g)
• 130.33 cup milk(80g)
• 140.25 cup plain Greek yogurt(60g)
• 1560 g unsalted butter (swirl mixture)(60g)
• 1660 g brown sugar (swirl mixture)(60g)
• 171.5 teaspoon ground cinnamon (swirl mixture)(4g)
• 18170 g Philadelphia cream cheese(170g)
• 19100 g unsalted butter (filling)(100g)
• 201 cup powdered sugar(120g)
• 211 teaspoon vanilla extract (filling)(5g)
• 222 tablespoon heavy cream(30g)

Instructions

1. 1Preheat the oven to 180°C (350°F) and prepare a muffin tray with large liners or grease it.
2. 2In a bowl, mix the dry ingredients: flour, baking powder, salt, ground cinnamon, and cornstarch. Set aside.
3. 3In another bowl, beat the butter with the granulated sugar and brown sugar (if using melted butter, just mix until combined).
4. 4Add vegetable oil, eggs, egg white, vanilla extract, Greek yogurt, and milk. Mix until incorporated.
5. 5Gently fold in the dry ingredients with a spatula; do not overmix.
6. 6Fill each muffin cup about 2/3 full with the batter.
7. 7Mix the swirl mixture: melted butter, brown sugar, and ground cinnamon until it forms a thick paste. Transfer to a piping bag or small plastic bag with the corner cut off.
8. 8Add a bit of the cinnamon swirl mixture on top in a spiral shape, then use a toothpick to make a gentle circular motion to create the swirl effect.
9. 9Bake for 22–25 minutes, until a toothpick inserted comes out clean (some moisture is fine, but no raw batter).
10. 10Let cool in the tray for 5 minutes, then transfer to a wire rack.
11. 11Prepare the creamy filling: Beat softened butter and cream cheese until creamy (2–3 minutes). Add vanilla extract. Gradually incorporate powdered sugar until fluffy. Add heavy cream and mix. Refrigerate for 15–20 minutes before using.
12. 12Once muffins are cooled, make a small hole in the center of each muffin with a piping tip or small knife.
13. 13Place the cream cheese filling in a piping bag with a round tip. Fill the center of each muffin until a little peaks above the muffin.
14. 14You can leave the filling smooth or make a small visible mound on top, like frosting.