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Cinnamon Sugar Swirl Muffins

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These Cinnamon Sugar Swirl Muffins are soft, fluffy, and bursting with a sweet cinnamon-sugar swirl in every bite. Perfect for breakfast, brunch, or an afternoon treat, they combine classic flavors with a simple preparation method.

Ingredients

Scale

For the Muffins:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (120ml) unsalted butter, melted
  • 3/4 cup (180ml) milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl:

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

For the Topping (Optional):

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the Oven and Pan:
    Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
  3. Combine Wet Ingredients:
    In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
  4. Create the Batter:
    Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
  5. Prepare the Swirl Mixture:
    In a small bowl, mix the granulated sugar and cinnamon for the swirl.
  6. Assemble the Muffins:
    Fill each muffin cup about halfway with batter. Sprinkle a generous amount of the cinnamon-sugar mixture over the batter. Add more batter on top to cover the swirl.
  7. Optional Topping:
    Combine the sugar and cinnamon for the topping, and sprinkle it over the muffins before baking.
  8. Bake:
    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use whole milk or a milk alternative like almond milk for dairy-free muffins.
  • To make these extra moist, you can add 1/4 cup of sour cream or yogurt to the batter.
  • Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Find it online: https://recipe.newsvks.com/cinnamon-sugar-swirl-muffins/