Ceylon cinnamon costs 10x more than cassia but creates actual swirls—cassia's oils evaporate during baking, leaving brown streaks.
Cinnamon Swirl Muffins
Indulge in these scrumptious cinnamon swirl muffins that are sure to elevate your breakfast game! Swirled with a luscious cinnamon filling and topped with a sweet icing drizzle, each bite is a delightful treat. With simple ingredients like warm spices and fluffy batter, you’ll have these irresistible muffins baking in no time!
Prep
15
min
Cook
20
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(6)
- 115g (1/2c) melted butter (114 g)
- 60g (1/4c) melted butter (56.8 g)
- 240g (1 c) buttermilk (227 g)
- 2 large eggs
- 1.5 tbsp milk (22.5 ml)
- 60g (1/4c) sour cream / yogurt (60 ml)optionalyogurt
🫙Pantry Staples(9)
- 2.5 tsp baking powder (12.5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 300g (2 1/2c) all purpose flour (312 g)
- 2 tbsp oil (30 ml)
- 60g (1/2c) icing sugar (100 g)
- 100g (1/2c) granulated sugar (100 g)
- 100g (1/2c) brown sugar (100 g)
- 50g (1/4c) brown sugar (50 g)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(3)
- 1 tsp cinnamon (5 ml)
- 2 tsp cinnamon (10 ml)
- 1 tsp salt
👨🍳 Instructions
- 1
Whisk together the eggs and the sugars then add the rest of the wet ingredients: melted butter, oil, sour cream, buttermilk, vanilla. Mix well.
- 2
Add the dry ingredients; flour, baking powder, baking soda, cinnamon, salt, and fold or whisk gently. Do not overmix.
- 3
Divide the batter into 12 muffins.
- 4
To make the cinnamon swirl, mix the butter, sugar and cinnamon. Put a tablespoon (or more) on top of the muffins and swirl.
- 5
Bake at 220C (425F) for 5 mins, then while keeping the muffins in the oven, bring down temperature to 180C (350F) and bake for another 13-15 mins.
- 6
While baking, make the icing by mixing the icing sugar and the milk. Drizzle on top of the muffins after baking. Enjoy.
💡 Pro Tips
- ✓Start baking at 425°F for 5 minutes then reduce to 350°F because the initial high heat creates steam that lifts the muffin tops into tall domes before the structure sets.technique425°F to 350°F
- ✓Mix muffin batter only until flour disappears (15-20 gentle folds maximum) because gluten overdevelopment creates tough, dense muffins with tunneling.technique15-20 folds maximum
- ✓Use room temperature sour cream and buttermilk so they emulsify smoothly with melted butter instead of creating lumpy, separated batter that bakes unevenly.ingredient
- ✓Make cinnamon swirl with softened butter (65-68°F) rather than melted because it holds its shape during baking and creates distinct ribbons instead of dissolving into the batter.ingredient65-68°F
- ✓Fill muffin cups 2/3 full (about 1/4 cup batter each) to prevent overflow while allowing proper rise and dome formation during the two-temperature baking process.technique2/3 full, 1/4 cup each
Share this recipe
Prep
15
min
Cook
20
min
Serves
12
people
Level
beginner
Share this recipe
Ceylon cinnamon costs 10x more than cassia but creates actual swirls—cassia's oils evaporate during baking, leaving brown streaks.
Cinnamon Swirl Muffins
Indulge in these scrumptious cinnamon swirl muffins that are sure to elevate your breakfast game! Swirled with a luscious cinnamon filling and topped with a sweet icing drizzle, each bite is a delightful treat. With simple ingredients like warm spices and fluffy batter, you’ll have these irresistible muffins baking in no time!
📝 Ingredients
Serves 12🥛Dairy & Eggs(6)
- 115g (1/2c) melted butter (114 g)
- 60g (1/4c) melted butter (56.8 g)
- 240g (1 c) buttermilk (227 g)
- 2 large eggs
- 1.5 tbsp milk (22.5 ml)
- 60g (1/4c) sour cream / yogurt (60 ml)optionalyogurt
🫙Pantry Staples(9)
- 2.5 tsp baking powder (12.5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 300g (2 1/2c) all purpose flour (312 g)
- 2 tbsp oil (30 ml)
- 60g (1/2c) icing sugar (100 g)
- 100g (1/2c) granulated sugar (100 g)
- 100g (1/2c) brown sugar (100 g)
- 50g (1/4c) brown sugar (50 g)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(3)
- 1 tsp cinnamon (5 ml)
- 2 tsp cinnamon (10 ml)
- 1 tsp salt
👨🍳 Instructions
- 1
Whisk together the eggs and the sugars then add the rest of the wet ingredients: melted butter, oil, sour cream, buttermilk, vanilla. Mix well.
- 2
Add the dry ingredients; flour, baking powder, baking soda, cinnamon, salt, and fold or whisk gently. Do not overmix.
- 3
Divide the batter into 12 muffins.
- 4
To make the cinnamon swirl, mix the butter, sugar and cinnamon. Put a tablespoon (or more) on top of the muffins and swirl.
- 5
Bake at 220C (425F) for 5 mins, then while keeping the muffins in the oven, bring down temperature to 180C (350F) and bake for another 13-15 mins.
- 6
While baking, make the icing by mixing the icing sugar and the milk. Drizzle on top of the muffins after baking. Enjoy.
💡 Pro Tips
- ✓Start baking at 425°F for 5 minutes then reduce to 350°F because the initial high heat creates steam that lifts the muffin tops into tall domes before the structure sets.technique425°F to 350°F
- ✓Mix muffin batter only until flour disappears (15-20 gentle folds maximum) because gluten overdevelopment creates tough, dense muffins with tunneling.technique15-20 folds maximum
- ✓Use room temperature sour cream and buttermilk so they emulsify smoothly with melted butter instead of creating lumpy, separated batter that bakes unevenly.ingredient
- ✓Make cinnamon swirl with softened butter (65-68°F) rather than melted because it holds its shape during baking and creates distinct ribbons instead of dissolving into the batter.ingredient65-68°F
- ✓Fill muffin cups 2/3 full (about 1/4 cup batter each) to prevent overflow while allowing proper rise and dome formation during the two-temperature baking process.technique2/3 full, 1/4 cup each