Cinnamon Bun Muffins
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Homemade cinnamon rolls rank extremely high on our list of favorite breakfast sweets, but they’re admittedly a labor of love. These cinnamon bun muffins (from Sofia Nordgren’s upcoming cookbook, The Nordic Baker) eliminate the fuss, creating a treat that’s just as cozy but requires so much less effort. (Psst: They’re also vegan.)
“They take no more than 30 minutes to bake and taste exactly like cinnamon buns. Well, almost,” Nordgren writes. We'll take the time-saving tradeoff any day of the week.
Adapted with permission from The Nordic Baker by Sofia Nordgren, published by Quadrille, March 2022.
Ingredients
Scant ½ cup (100ml/3½ fluid ounces) aquafaba (chickpea liquid)
⅓ cup (70g) granulated sugar
7 tablespoons (100g) vegan margarine
Scant ½ cup (100ml/3½ fluid ounces) plant-based milk
1½ cups (210g) all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
Topping
2 teaspoons ground cinnamon
1 tablespoon raw sugar
Pearl sugar, to sprinkle
Directions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, beat the aquafaba and sugar with a hand mixer until white and fluffy.
3. In a saucepan over low heat, melt the margarine, then stir in the plant milk. Pour the mixture into the aquafaba-sugar mixture and stir to combine.
4. In a separate bowl, combine the flour, baking powder and cinnamon, then gently fold into to the wet mixture. Scoop the batter evenly into the muffin liners.
5. For the topping, combine the cinnamon and raw cane sugar and sprinkle a little on top of each muffin. Use the back of a spoon to swirl the cinnamon-sugar into the top of each muffin, then sprinkle the tops with pearl sugar.
6. Bake on the middle rack of the oven until light golden, 12 to 15 minutes. Remove from the muffin tin and cool on a wire rack. Serve or store in an airtight container for 2 to 3 days, or freeze up to a month.
161 calories
7g fat
23g carbs
2g protein
8g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.