Description
Delight in these Swirled Cinnamon and Sugar Muffins, a perfect blend of soft muffin texture with a sweet cinnamon sugar swirl and topping. Baked to golden perfection, these muffins provide a comforting treat ideal for breakfast or an afternoon snack.
Ingredients
Scale
Muffin Batter
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 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
Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to ensure muffins don’t stick.
- Prepare the Cinnamon Sugar Swirl: In a small bowl, thoroughly mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon and set aside for later use in swirling the muffins.
- Mix the Muffin Batter: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. In a separate large bowl, cream together the softened butter and 1 cup sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fill Muffin Tin: Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. Evenly sprinkle about 1 teaspoon of the cinnamon sugar swirl mixture over the top of each muffin. Using a toothpick or skewer, gently swirl the cinnamon sugar into the batter to create an attractive pattern.
- Add the Topping: Combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl and sprinkle this cinnamon sugar topping evenly over all muffins before baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures the muffins are fully cooked but remain moist.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Swirling cinnamon sugar creates a beautiful pattern and adds bursts of flavor.
- Use room temperature butter and eggs for better mixing and texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Replace buttermilk with milk plus 1 tbsp lemon juice or vinegar as a substitute if needed.
