Description
These Swirled Cinnamon and Sugar Muffins are soft, fluffy, and packed with cinnamon sweetness in every bite. With a cinnamon sugar swirl inside and a sugar topping, they make the perfect treat for breakfast or dessert!
Ingredients
Scale
For the 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
For the Cinnamon Sugar Swirl:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
For the 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.
- Prepare the Cinnamon Sugar Swirl: In a small bowl, combine 1/4 cup granulated sugar with 1 tbsp cinnamon. Set aside.
- Mix the Muffin Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle about 1 tsp of the cinnamon sugar swirl mixture over the top of each muffin batter. Use a toothpick or skewer to swirl the cinnamon sugar into the batter gently.
- Add the Topping: In a small bowl, mix 1/4 cup granulated sugar and 1 tsp cinnamon for the topping. Sprinkle this mixture over the muffins before baking.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Enjoy warm or at room temperature.
Notes
- For extra flavor, try adding a teaspoon of nutmeg or a dash of vanilla extract to the cinnamon sugar mixture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- If you don’t have buttermilk, you can substitute it with milk and a tablespoon of lemon juice or vinegar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 19g
- Sodium: 60 mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40 mg