Description
These Cinnamon Sugar Swirl Muffins are soft, moist, and loaded with sweet cinnamon flavor. Perfect for breakfast, brunch, or a midday treat, they feature a delightful cinnamon-sugar swirl in the center and a crunchy topping.
Ingredients
Units
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For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or regular milk with 1 tsp vinegar)
For the Cinnamon Swirl:
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
For the Topping:
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Make the Cinnamon Swirl:
- In a small bowl, mix the sugar and cinnamon for the swirl.
- Assemble the Muffins:
- Fill each muffin cup halfway with batter. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter. Add more batter to fill each cup about 3/4 full. Sprinkle the remaining cinnamon-sugar mixture evenly over the tops of the muffins.
- Bake the Muffins:
- 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, then transfer them to a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of nutmeg or cloves to the cinnamon-sugar mixture.
- These muffins freeze well. Store them in an airtight container for up to 3 months and thaw at room temperature or warm slightly before serving.