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Cinnamon Swirl Muffins

What You Need

Cinnamon Swirl Muffins

Makes 12 muffins

  • 3/4 cup plain whole milk yogurt, room temperature
  • 1/4 cup milk, room temperature
  • 2 eggs, room temperature
  • 8 tablespoons unsalted butter, melted and cooled
  • 7 tablespoons dark brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup granulated sugar

 

How To

Cinnamon Swirl Muffins

Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin. Set out yogurt, milk, and eggs to come to room temperature. Melt butter; set aside to cool. In a small bowl, use a fork to mix cinnamon into brown sugar; set aside.

Cinnamon Swirl Muffins

In a large mixing bowl, combine flour, baking powder, baking soda, and sea salt. In a smaller bowl, use a fork to whisk together yogurt, milk, eggs, butter, and sugar. Fold wet ingredients into the dry. Using two spoons to handle the sticky dough, spoon approximately one tablespoon into each muffin cup; press gently with the back of a spoon. Sprinkle with a layer of the brown sugar and cinnamon mixture.

Cinnamon Swirl Muffins

Spoon and press in another layer of dough, followed by another layer of cinnamon sugar. Use a toothpick or popsicle stick to swirl the cinnamon. Top off with a final layer of muffin dough and a sprinkle of cinnamon sugar. (Muffins cups should be just about full.)

Cinnamon Swirl Muffins

Slide muffin tin into oven and bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. Cool for 10 minutes, carefully remove from muffin tin, then cool muffins completely.

Cinnamon Swirl Muffins

Muffins will keep well covered at room temperature for 2 days.

Cinnamon Swirl Muffins

Cozy up with a mug of hot coffee or cider and enjoy!

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