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
Scale
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
