Cinnamon Swirl Muffins Recipe

Baking these cinnamon swirl muffins transports me to a cozy Sunday morning, where the sweet aroma of cinnamon fills the air, inviting a sense of warmth and nostalgia. With each bite, the perfect balance of sugar and spice creates a delightful symphony that makes even the most ordinary day feel like a special occasion.

I love commencing my day with these delightful Cinnamon Swirl Muffins. With the warm, cozy smell of cinnamon and a sweetness that comes from both granulated and brown sugar, they are just about impossible to resist.

I think it’s the all-purpose flour, the milk, the nice shot of vanilla extract, and my love for muffins that make this next recipe one of my go-to morning bakes.

Cinnamon Swirl Muffins Recipe Ingredients

• All-Purpose Flour: Provides structure and carbohydrates.
• Granulated Sugar: Adds sweetness and moisture.
• Brown Sugar: Adds sweetness and a hint of molasses flavor.
• Baking Powder: Provides leavening for a light texture.
• Ground Cinnamon: Adds warmth and spice.

Cinnamon Swirl Muffins Recipe Ingredient Quantities

“`html

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 egg

“`

How to Make this Cinnamon Swirl Muffins Recipe

1. Set your oven to 400°F (200°C) to preheat. Prepare a muffin tin by using paper liners or giving it a light greasing.

2. In a big mixing bowl, combine the flour, white sugar, brown sugar, baking powder, and ground cinnamon. And salt. Stir them well.

3. In another bowl, mix the milk, vegetable oil, vanilla extract, and egg. Whisk together until well incorporated.

4. Combine the dry and wet ingredients. Stir until just combined. Do not overmix. The batter should be slightly lumpy.

5. Halfway fill the muffin cups with the batter.

6. In a tiny bowl, blend together 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon for the swirl.

7. Lightly dust the cinnamon-sugar combination onto the batter in every muffin cup.

8. Equally distribute the leftover batter into the muffin cups, filling each nearly to the top.

9. Top the muffins with the leftover cinnamon-sugar mix.

10. Cook for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for a few minutes before transferring to a wire rack. Enjoy your cinnamon swirl muffins!

Cinnamon Swirl Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or pastry brush (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl
7. Whisk
8. Mixing spoon or spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack

FAQ

• Q:Is it possible to use a different flour type in place of all-purpose flour? A: You yes, Whole wheat flour and gluten-free blends can be used with satisfactory results, but they may yield a slightly different texture.
• Q:What can I substitute for vegetable oil?
  A: You can swap in melted coconut oil or melted butter if you want a more decadent flavor.
• Q:Can I make these muffins dairy-free?
  A: Yes, you can replace the milk with almond milk, soy milk, or any other plant-based milk of your choice.
• Q:How should I store the muffins after baking?
  A: Keep them in an airtight container at room temperature for three days at most; for longer storage, freeze them.
  B: You can store them at room temperature for up to three days in an airtight container; for longer storage, freeze them.
  C: Storing them is simple.
• Q:Can I put nuts or raisins in the batter? A: Most certainly! Throwing in 1/2 cup of chopped nuts or raisins can really boost the flavor and give the muffins some unique texture.
• Q:What is the baking time for these muffins? A: They should be baked at 375°F (190°C) for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon Swirl Muffins Recipe Substitutions and Variations

1 and 1/2 cups all-purpose flour
Can be substituted with 1 and 1/2 cups of whole wheat flour for a heartier texture, or with a 1:1 gluten-free flour blend for a gluten-free version.
Substituting If You Don’t Have 1/2 Cup Granulated Sugar on Hand
1/2 cup granulated sugar:
Can be substituted with:
1/2 cup coconut sugar;
1/3 cup honey (reduce liquid slightly if using honey);
1/2 cup light brown sugar.
1/4 cup packed brown sugar

Can be substituted with:

1/4 cup maple syrup (reduce liquid slightly)

or

1/4 cup coconut sugar.
Two-thirds cup of milk can be replaced with two-thirds cup of almond milk or any other non-dairy milk for a dairy-free alternative.
1/3 cup vegetable oil.
Can be substituted with: 1/3 cup melted coconut oil or equal parts unsweetened applesauce for a lower fat option.

Pro Tips

1. Room Temperature Ingredients Ensure the egg and milk are at room temperature before mixing. This helps the batter come together more smoothly and results in a more consistent texture.

2. Do Not Overmix When combining wet and dry ingredients, stir just until the ingredients are incorporated. Overmixing can lead to dense muffins. The batter should still be slightly lumpy.

3. Custom Topping For a bit more texture and flavor, consider adding a streusel topping by mixing 1/4 cup flour, 2 tablespoons butter, and 2 tablespoons brown sugar with a fork until crumbly. Sprinkle this on top before baking.

4. Experiment with Add-ins Try adding 1/2 cup of chopped nuts, like walnuts or pecans, or raisins to the batter for extra crunch and flavor.

5. Fill Evenly Use an ice cream scoop or a measuring cup to distribute the batter evenly across the muffin cups. This ensures even baking and uniform-sized muffins.