Description
These soft and sweet cinnamon swirl muffins combine a tender, buttery batter with a rich cinnamon and brown sugar swirl for a delightful breakfast or snack option. Each muffin offers a perfect balance of sweetness and warm spice, baked to golden perfection.
Ingredients
Scale
Muffin Batter
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 large eggs
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Cinnamon Swirl
- ¼ cup (50g) light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Cinnamon Swirl: In a small bowl, combine the ¼ cup of light brown sugar with the ground cinnamon. Set this mixture aside; it will be used to create the delicious swirl inside the muffins.
- Make Muffin Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and ¼ cup packed light brown sugar until well blended. Add the eggs, milk, and vanilla extract, whisking until the mixture is smooth and uniform. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Layer and Swirl: Spoon about 1 tablespoon of the batter into each muffin cup. Then add approximately ½ teaspoon of the cinnamon swirl mixture on top. Repeat the layering process with the remaining batter and cinnamon swirl mixture. Use a toothpick to gently swirl the layers together in each muffin cup to create the signature cinnamon swirl effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean, indicating they are baked through.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes to set. Then transfer them to a wire rack to cool further. Serve the muffins warm or at room temperature for the best flavor and texture.
Notes
- For extra moist muffins, avoid overmixing the batter to keep it tender.
- You can substitute milk with a non-dairy alternative such as almond milk to make the recipe lactose-free.
- To add variety, consider incorporating chopped nuts or raisins into the batter before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
