Set your oven to 375°F (190°C) and get your muffin tray ready by either placing paper liners in each cup or giving it a light coating of grease, this helps your muffins come out easily and keeps cleanup simple.

Grab a big bowl and stir together the flour, baking powder, baking soda, salt, and sugar. Mixing these dry ingredients first makes sure everything rises evenly and your muffins bake up light and fluffy.

In another bowl, crack in the eggs, pour in the milk, add the melted butter and a splash of vanilla, then whisk it all together until it’s smooth and well mixed, this creamy blend sets the stage for a rich, moist muffin batter.

Add the yogurt (or sour cream) into the wet mixture and whisk again until smooth. This helps make the muffins extra moist and gives them a soft, rich bite.

Pour the wet mixture into the bowl with the dry ingredients, then gently fold everything together just until there’s no visible flour. Be careful not to stir too much, or the muffins might turn out heavy instead of light and fluffy. The batter should remain thick but slightly lumpy.

In a small bowl, mix together the brown sugar and ground cinnamon to create the cinnamon filling. Set aside to use later as a swirl for the muffins.

Scoop the muffin batter into the muffin tin, filling each liner about two-thirds full. Make sure the batter is evenly distributed to ensure uniform muffin size.

Sprinkle a generous amount of the cinnamon-sugar mixture over the batter in each muffin cup. This will give your muffins the signature cinnamon roll flavor.

Use a toothpick or knife to swirl the cinnamon-sugar mixture into the batter, creating a marbled effect. Stir softly so you don’t mess with the texture, too much mixing can make the muffins tough instead of tender.

Place the muffin tray in your heated oven and let them bake for about 18 to 20 minutes. To check if they’re done, poke one in the center with a toothpick, if it comes out without wet batter, they’re ready. Ovens can vary, so it’s a good idea to keep a close watch near the end.

Let the muffins rest in the pan for a short while, then gently move them to a wire rack so they can cool down a bit as you get the glaze ready.

Make the glaze by mixing softened cream cheese, butter, vanilla extract, and powdered sugar in a bowl until smooth. Pour in a little milk to get the glaze to the texture you prefer, smooth and easy to drizzle, but not runny. After the muffins have cooled a bit, spoon the glaze over the tops and let it settle.