Hi guys! Sooooo you might notice something a little different around here… I’m really excited to finally share with you the new look The Chocoholic Baker website! It’s been around a month in the making and whilst the layout is still the same, I’ve been working with an amazing graphic designer Kate Key. If anyone else is looking for a brand redesign or something similar, Kate is your girl. She was great to work with even though she’s based in another city and she spent a lot of time helping me to figure out the identity of The Chocoholic Baker and how we could reflect that through the logo and branding. I hope you guys like the new look, let me know what you think in the comments but I am loving it so far!
This past month has been pretty crazy for me, for those who have been following me for a while you’ll know that I’ve moved back to my home city after 7 months away so in the space of a month I’ve moved cities, found a new apartment, moved in and started a new job! Shout out to my wonderful friends and family who have been very patient and kind to me over this time, it’s been a bit of an adjustment (especially with all the wind and rain!) but I am definitely enjoying being back.
You wanna hear a bit about the baking? 😉 In New Zealand it’s currently the middle of winter so it’s pretty cold and miserable right now and treats like these are most definitely welcome. I feel like the best part of winter is the food (the best part of life is food, amirite?) and it just feels so satisfying to sink your teeth into a deliciously warm treat when the weather is terrible and cold!
Even though you could totally eat these all year round, I think these muffins are especially good in the colder months – they are filled with cinnamon and sugary goodness and taste great straight out of the oven with the cream cheese frosting drizzled over the top. You get the soft muffin together with the delicious cinnamon filling and then the smothering of rich cream cheese frosting… Mmm…. Although different to a cinnamon roll, these Cinnamon Roll Muffins are a great substitute when you don’t have time/energy/patience for making bread and they are even more portable – what a bonus! If you’re already starting think to think about Fall or feeling the freeze of winter temperatures – these muffins are perfect. Happy baking!
- 2 cups plain flour
- 3 tspn baking powder
- ½ tspn salt
- ¼ cup sugar
- 3 Tbspn butter, melted and cooled
- 1 large egg
- 1 cup whole milk
- ¾ cup brown sugar
- 2 Tbspn cinnamon
- 3 Tbspn butter, melted
- 60g (2oz) cream cheese, room temperature
- 1 cup icing (powdered) sugar
- 1 Tbspn milk
- 1 tspn vanilla essence/extract
- Preheat the oven to 200°C (400°F) and either grease or line a 12-cup muffin tray.
- Put the dry ingredients into a large bowl and whisk together, then make a well in the centre. Add the egg and the milk and mix briefly, then add the butter and mix until just combined.
- In a small bowl, combine the topping ingredients until you have a wet mixture.
- Using a tablespoon or cookie scoop, fill each muffin cup to half way, then sprinkle a generous amount of the filling over each cup. Top the muffins with the remaining batter, then sprinkle the remainder of the filling mixture over each.
- Bake for 12-15 minutes, or until the muffins are golden brown and a skewer inserted into the centre comes out clean.
- Remove from the oven and cool on a wire rack.
- In a small bowl, whisk together all of the frosting ingredients until smooth (if it's cold and they don't mix together properly, microwave the mix for around 20 seconds then keep mixing).
- Drizzle over the top of the muffins whilst they are still warm, then turn them out onto a wire rack.
- Enjoy every delicious bite!
- These muffins will last up to 4 days in an airtight container.