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Prep Time
10 mins
Total Time
50 mins
24 mini muffins


2 cups
all-purpose flour, divided
500 mL
¼ cup
60 mL
1 tbsp
baking powder
15 mL
½ tsp
2 mL
1 cup
milk, divided
250 mL
½ cup
melted and cooled butter, divided
125 mL
2 tsp
vanilla extract
10 mL
¼ cup
firmly packed brown sugar
60 mL
2 tsp
ground cinnamon
10 mL
2 oz
brick-style plain cream cheese
60 g
3 tbsp
icing sugar
45 mL
½ tsp
orange zest
2 mL


Step 1
Preheat oven to 375°F (190ºC). Grease 24 mini muffin cups. Set aside.
Step 2
Reserve 1 tbsp (15 mL) of flour. In large bowl, whisk remaining flour with sugar, baking powder and salt. Set aside. Reserve 1 tbsp (15 mL) of milk. In second bowl, whisk remaining milk with egg, 1/3 cup (75 mL) melted butter and vanilla.
Step 3
Stir wet ingredients into dry ingredients just until moistened. Divide half the batter among 24 mini muffin cups. In bowl, mix brown sugar, reserved 1 tbsp (15 mL) flour, remaining butter and cinnamon. Dollop 1/2 tsp (2 mL) of this brown sugar streusel onto batter in each muffin cup; top with remaining muffin batter. Using a toothpick, swirl batter in each cup to resemble pattern on cinnamon buns.
Step 4
Bake 15 min. until muffins are golden brown and tops spring back when lightly pressed. Cool muffin pan on rack.
Step 5
Meanwhile, make icing by beating together cream cheese, icing sugar, reserved 1 tbsp (15 mL) milk and orange zest. Remove muffins from pan. Drizzle with icing. Serve warm or at room temperature.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 mini muffin):
5 g
Saturated Fat:
3 g
14 g
6 g
20 mg
2 g
140 mg