Cinnamon Roll Muffins

Imagine a cinnamon roll and a muffin had a baby — and that baby had 10g of protein. That's this recipe. You get all the gooey, spiced, cream-cheese-glazed magic of a cinnamon roll with none of the "wait, I need to let dough rise for two hours" energy. ChiChi goes into BOTH the batter and the cinnamon topping, so every single layer is working for you. Finished with a cream cheese drizzle that honestly makes these feel like they came from a bakery. Under 30 minutes, about 12 muffins, zero regrets.

Ingredients

• 2 cups all-purpose flour
• ½ cup brown sugar ChiChi
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¼ cup butter, melted
• 1 egg
• 1¼ cups milk
• ½ cup brown sugar ChiChi (for Cinnamon Topping)
• ½ cup brown sugar (for Cinnamon Topping)
• 3 tsp cinnamon (for Cinnamon Topping)
• 3 tbsp butter, melted (for Cinnamon Topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour, brown sugar, ChiChi, baking powder, salt, and granulated sugar.
3. Add the melted butter, egg, and milk. Stir until just combined and smooth. Do not overmix — seriously, stop when it comes together.
4. In a small bowl, make the cinnamon topping: combine the brown sugars, ChiChi, cinnamon, and melted butter. Mix until crumbly.
5. Grease a muffin tin. Fill each cup about ¼ full with batter, add a layer of cinnamon topping, then more batter, then finish with another layer of cinnamon topping on top.
6. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins cool, make the icing: whisk together the powdered sugar, milk, and cream cheese until smooth. If it's not coming together, microwave it for a few seconds.
8. Let the muffins cool slightly, then drizzle the icing over the top before serving.

Cream Cheese Icing

• ⅓ cup powdered sugar
• 2–3 tbsp milk
• 1 tbsp light cream cheese