Description
These Swirled Cinnamon and Sugar Muffins are a delightful treat featuring a tender, moist crumb with a sweet and spicy cinnamon swirl throughout. Perfect for breakfast or an afternoon snack, these muffins combine classic flavors with an easy-to-follow recipe for a delicious baked good everyone will love.
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 Mixture for Swirl
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
- Make Cinnamon Sugar Swirl Mixture: In a small bowl, combine 1/4 cup granulated sugar with 1 tbsp ground cinnamon and set aside for swirling into the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 tsp ground cinnamon to ensure an even distribution of leavening agents and spice.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and 1 cup granulated sugar together until the mixture is light and fluffy, which helps create a tender muffin texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make muffins tough.
- Fill Muffin Cups and Swirl: Divide the batter evenly into the muffin cups, filling each about two-thirds full. Sprinkle about 1 teaspoon of the cinnamon sugar swirl mixture on top of each muffin. Use a toothpick or skewer to swirl the cinnamon sugar gently into the batter, creating a marbled effect.
- Add Cinnamon Sugar Topping: In a small bowl, mix 1/4 cup granulated sugar with 1 tsp ground cinnamon. Sprinkle this topping mixture evenly over the muffins to add a sweet, crunchy finish.
- Bake Muffins: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely, which prevents sogginess from steam buildup.
- Serve and Enjoy: Enjoy the cinnamon and sugar muffins warm or at room temperature for the best flavor and texture.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Do not overmix the batter to keep the muffins light and tender.
- The cinnamon sugar swirl can be adjusted to taste—add more if you prefer a stronger cinnamon flavor.
- Line the muffin tin with paper liners for easy removal and less cleanup.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
