These muffins are incredibly fluffy, crunchy on top thanks to that cinnamon sugar swirl, full of peanut butter flavor, and topped with a drizzle of cinnamon roll frosting! They taste like straight out of a bakery!

Recipe + Video

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These muffins are so delicious and fluffy, the combination of peanut butter and cinnamon sugar swirl is to die for and a must-try for sure. I have eaten way too many of these while recipe testing and I have zero regrets!😆My two girls are also obsessed with them, and I must admit that they’re my toughest critics.

I’ve been wanting to make cinnamon rolls for a while but I just haven’t had a chance, I wanted a quick little treat full of cinnamon and I thought these muffins would be perfect, and of course, I’m a little bit obsessed with peanut butter so naturally, I had to incorporate it somehow.

The best thing about this recipe is that they’re so easy to make and are ready in about 35 minutes. Whip these up for family or friends when visiting and they will think you bought them from a bakery.

Other delicious peanut butter recipes

Easy step-by-step instructions

Preheat the oven to 350 degrees. Line a cupcake/muffin pan with 6 baking cups.
Mix all the ingredients for the cinnamon swirl until smooth and pour into a small storage/sandwich bag, set aside.
In a medium bowl mix the milk (I used unsweetened almond milk), peanut butter, applesauce, vanilla, and sugar until smooth. Add the flour, baking powder, and salt to the peanut butter mixture. Mix with a spatula until well incorporated (don’t over-mix).
Add a small amount of batter into each baking cup (about 1/3 of the way). Cut a small corner from the bag with the cinnamon mixture and add a swirl to each cup. Top off each cup with another portion of the batter, flatten the top with a knife or spatula and add another swirl of the cinnamon mixture on top (check the video for reference).
Bake for 20 minutes or until you insert a toothpick and it comes out clean. Let the muffins cool in the pan.
While the muffins cool, mix all the ingredients for the frosting until creamy. Drizzle the frosting over the cooled muffins.

A few tips

This recipe makes a small batch of 6 muffins, feel free to double or triple it!
Make the frosting right before serving the muffins because it will start drying very fast.
If the muffins get stuck to the top of the pan due to the sugar, gently use a toothpick all around until it comes out.
These muffins are perfect even without the frosting, you can leave it out if you prefer.