Description
These Swirled Cinnamon and Sugar Muffins are moist, tender, and perfectly spiced treats that combine a buttery muffin base with a delightful cinnamon sugar swirl. The cinnamon sugar topping adds a sweet, crunchy finish, making them ideal for breakfast or a comforting snack.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Cinnamon Sugar Swirl
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Make Cinnamon Sugar Swirl: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Set this mixture aside to use later for swirling into the batter.
- Mix Dry and Wet Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. In another bowl, cream the softened butter with 1 cup granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients alternated with the buttermilk, mixing just until combined to avoid overmixing.
- Fill Muffin Cups and Add Swirl: Divide the batter evenly into the muffin cups, filling each about two-thirds full. Sprinkle approximately 1 teaspoon of the cinnamon sugar swirl mixture over each muffin batter portion. Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter to create a marbled effect.
- Add Cinnamon Sugar Topping: In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins to add a sweet and crunchy crust.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the muffins warm or at room temperature as a delightful breakfast or snack treat.
Notes
- Do not overmix the batter to ensure fluffy muffins.
- Use room temperature ingredients for better mixing and texture.
- The cinnamon sugar swirl and topping can be adjusted to taste for sweetness and spice level.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice.
