Cinnamon Swirl Muffins
Make delicious homemade cinnamon swirl muffins in just 35 minutes! Perfect bakery-style muffins with sweet cinnamon filling - an easy breakfast or snack recipe.
Equipment
- mixing bowl
- whisk
- oven
- muffin tin
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- pastry brush
- wire rack
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter melted and cooled slightly
- 1 large egg at room temperature
- 3/4 cup whole milk at room temperature
- 1 tsp vanilla extract
Cinnamon Swirl
- 1/3 cup granulated sugar for the cinnamon swirl
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter melted, for brushing
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the 2 cups of flour, 3/4 cup of sugar, baking powder, and salt until they are well combined.
- In a separate medium bowl, whisk the slightly cooled, melted butter with the egg, milk, and vanilla extract until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is just combined and no dry streaks of flour remain; be careful not to overmix, as the batter will be slightly lumpy.
- In a small bowl, mix the 1/3 cup of sugar with the cinnamon to create the swirl filling.
- Spoon about 1 tablespoon of batter into the bottom of each prepared muffin cup. Sprinkle a generous teaspoon of the cinnamon-sugar mixture over the batter, then top with the remaining batter, dividing it evenly among the cups.
- Brush the tops of the muffins with the 1/4 cup of melted butter and sprinkle with any remaining cinnamon-sugar mixture.
- Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Be careful not to overmix the batter, as it will be slightly lumpy.