If you’re looking for a cozy, bakery-style treat you can whip up at home any day of the week, look no further than these Swirled Cinnamon and Sugar Muffins. Each bite is a little celebration: tender, buttery muffin wrapped around ribbons of cinnamon sugar, with a golden top that fills your kitchen with the most irresistible aroma. Whether you eat them warm for breakfast or save one for a sweet snack, these muffins are a guaranteed crowd-pleaser and a personal favorite that always brings a smile to my face.
Ingredients You’ll Need
The ingredients for Swirled Cinnamon and Sugar Muffins are delightfully straightforward, but each one is essential for creating that perfect moist crumb and swirling cinnamon magic. Here’s what you’ll need, along with tips to make every element shine:
- All-purpose flour: Gives the muffins their soft, fluffy texture and structure—sift it for an even lighter crumb.
- Baking powder: The secret to those beautiful domed tops and a tender bite.
- Salt: A pinch balances the sweetness and brings out all the flavors.
- Granulated sugar: Adds sweetness and helps create a delicately crisp muffin top.
- Brown sugar: Deepens the flavor and brings a touch of caramel-like warmth, both in the batter and the swirl.
- Ground cinnamon: The star spice—fragrant, warm, and utterly comforting.
- Large eggs: Bind everything together and add richness for a moist crumb.
- Whole milk: Makes the muffins tender and keeps them from being dry.
- Unsalted butter (melted): Adds richness and that melt-in-your-mouth quality—let it cool slightly before mixing.
- Vanilla extract: Enhances all the flavors and gives a lovely aromatic note.
- For the cinnamon swirl—brown sugar, cinnamon, melted butter: This trio creates those gorgeous, gooey swirls that make every bite special.
How to Make Swirled Cinnamon and Sugar Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or give it a good greasing with butter or nonstick spray. This ensures your Swirled Cinnamon and Sugar Muffins pop out easily and keep their shape.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. This helps evenly disperse the leavening and spices, so you get perfect flavor and lift in every muffin.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, whole milk, melted and slightly cooled butter, and vanilla extract. Make sure your butter isn’t too hot so it doesn’t scramble the eggs. This mixture brings all the richness and moisture to your muffins.
Step 4: Bring the Batter Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. Try not to overmix—stop as soon as you don’t see any streaks of flour. Overmixing can make muffins tough, and we want these Swirled Cinnamon and Sugar Muffins to be as tender as possible!
Step 5: Make the Cinnamon Swirl
In a small bowl, mix the brown sugar, cinnamon, and melted butter for the swirl. This is where the magic happens—the mixture should be thick, glossy, and fragrant with cinnamon.
Step 6: Layer and Swirl
Spoon the muffin batter into each prepared cup, filling about halfway. Add around ½ teaspoon of the cinnamon swirl mixture to the center, then top with more batter until the cups are roughly ¾ full. Using a toothpick or a butter knife, gently swirl the batter in each cup to create a marbled, cinnamon-sugar pattern. Don’t worry about being perfect—every swirl is unique!
Step 7: Bake and Cool
Slide the muffin tin into your preheated oven and bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let your Swirled Cinnamon and Sugar Muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. The aroma at this stage is pure heaven!
How to Serve Swirled Cinnamon and Sugar Muffins
Garnishes
For an extra special touch, sprinkle the tops of your Swirled Cinnamon and Sugar Muffins with a little cinnamon sugar before baking. Once cooled, you can also dust them with powdered sugar for a bakery-worthy finish. If you’re feeling indulgent, a light drizzle of vanilla glaze makes them feel downright decadent.
Side Dishes
These muffins pair beautifully with a creamy Greek yogurt parfait or fresh fruit salad for a complete breakfast. If you’re serving them for brunch, try them alongside scrambled eggs or a savory frittata to balance the sweetness. And of course, they’re perfect with a hot cup of coffee or tea.
Creative Ways to Present
For entertaining, arrange the muffins on a rustic wooden board with cinnamon sticks and fresh berries for a charming, homey look. Wrap individual muffins in parchment and tie with twine for a lovely homemade gift. Or, serve them warm in a bread basket lined with a pretty napkin for weekend guests to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Swirled Cinnamon and Sugar Muffins will stay fresh at room temperature for up to 3 days if stored in an airtight container. If you want them to last a bit longer, pop them in the fridge, but let them come to room temperature or warm them up before eating for the best texture.
Freezing
These muffins freeze beautifully! Once completely cool, wrap each muffin individually in plastic wrap or foil, then tuck them into a freezer-safe bag. They’ll keep for up to 2 months—just defrost overnight at room temperature or in the microwave for a breakfast that feels freshly baked.
Reheating
To enjoy a muffin as if it’s fresh from the oven, warm it in the microwave for 10-15 seconds, or in a low oven (about 300°F) for 5 minutes. This revives the cinnamon aroma and makes the swirl gooey again—pure comfort food.
FAQs
Can I use a different type Breakfast, Snack
Absolutely! While whole milk gives the richest flavor and moist crumb, you can substitute with 2%, skim, or even a non-dairy milk like almond or oat. Just note that the texture may be slightly less tender with lower-fat options.
Can I make Swirled Cinnamon and Sugar Muffins gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that your baking powder is gluten-free too, and your muffins will come out just as delicious and swirly.
What’s the best way to get a dramatic swirl effect?
Be generous with the cinnamon swirl mixture and don’t be afraid to really twist your toothpick or knife through the batter. The more you swirl, the more beautiful cinnamon ribbons you’ll see when you take a bite.
Can I add nuts or raisins?
Definitely! Chopped pecans or walnuts add a lovely crunch, while a handful of raisins or currants bring extra sweetness. Stir them into the batter just before filling the muffin cups for a fun twist on classic Swirled Cinnamon and Sugar Muffins.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready. The tops should be lightly golden and spring back when gently pressed.
Final Thoughts
There’s just something magical about a batch of homemade Swirled Cinnamon and Sugar Muffins fresh from the oven. They’re easy enough for a weekday morning, special enough for guests, and sure to become a staple in your kitchen. Give them a try—you’ll be hooked after just one bite!
Print
Swirled Cinnamon and Sugar Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Swirled Cinnamon and Sugar Muffins are a delightful treat perfect for breakfast or a sweet snack. Soft and moist, they feature a tender crumb swirled with a rich cinnamon-sugar mixture that adds a warm, spicy sweetness in every bite. Easy to prepare and bake, these muffins bring cozy flavors to your kitchen with minimal effort.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
Cinnamon Swirl
- ¼ cup brown sugar
- 1½ teaspoons ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon until fully blended.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until smooth and integrated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently and just until combined to avoid overmixing, which can make muffins tough.
- Prepare Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter for the cinnamon swirl mixture.
- Fill Muffin Cups: Spoon the muffin batter into each muffin cup until half full. Then add about ½ teaspoon of the cinnamon swirl mixture on top of the batter in each cup.
- Top and Create Swirl: Add more batter on top to fill the cups about three-quarters full. Using a toothpick or a knife, gently swirl the cinnamon mixture through the batter for a marbled effect.
- Bake: Place the muffin tin in the oven and bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- For an added touch of sweetness and crunch, sprinkle a bit of cinnamon sugar on top of each muffin before baking.
- These muffins freeze very well. Store them in an airtight container or freezer bag, then reheat gently before serving for a fresh-baked taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
