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Quick And Easy Cinnamon Sugar Swirl Muffins in 30 Minutes!
These Cinnamon Sugar Swirl Muffins are soft, fluffy, and bursting with warm cinnamon goodness. Each bite features a delicious cinnamon-sugar swirl, making them perfect for breakfast, brunch, or a sweet snack. No yeast required just mix, swirl, and bake!
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar, let sit for 5 min
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Swirl:
- ⅓ cup brown sugar packed
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter
- For the Topping Optional:
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat And Prep
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease well.
- Make the Batter
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined (don’t overmix).
- Prepare the Swirl
- In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Layer And Swirl
- Fill each muffin cup halfway with batter.
- Spoon about ½ teaspoon of the cinnamon-sugar mixture onto each, then add more batter to cover.
- Use a toothpick or knife to gently swirl the cinnamon mixture into the batter.
- Bake
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Add Topping (Optional)
- Brush the tops with melted butter, then dip them in a cinnamon-sugar mixture for extra flavor.
Notes
- Make it Healthier: Use whole wheat flour or replace half of the sugar with honey.
- Dairy-Free? Use almond milk + 1 tbsp vinegar instead of buttermilk and swap butter for coconut oil.
- Storage: Store in an airtight container at room temp for 3 days or in the fridge for 5 days.
- Freeze for Later: Wrap individually and freeze for up to 3 months. Reheat in the microwave for 30 seconds.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 9g