Cinnamon Sugar Swirl Muffins Recipe

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  • November 20, 2025
Breakfast

Cinnamon Sugar Swirl Muffins

Indulge in the warm, comforting flavors of cinnamon sugar swirl muffins with this simple, foolproof recipe. After experimenting with many baked favorites like soft milk buns and buttery dinner rolls, these muffins remain one of my personal top choices — soft, aromatic, and beautifully swirled with sweet cinnamon.

Why You’ll Love This Recipe

  • Perfect Sweet–Spice Balance: Cinnamon blends perfectly with the light sweetness of the muffin.

  • Moist and Tender Texture: The swirl filling creates a soft center in every bite.

  • Easy, beginner-friendly steps: No mixers needed — just whisk, swirl, and bake.

  • Versatile: Ideal for breakfast, snacks, or a sweet treat with coffee or tea.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour

  • ½ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk

  • ¼ cup unsalted butter, melted

  • 1 egg

  • 1 teaspoon vanilla extract

Cinnamon Swirl Filling

  • ⅓ cup brown sugar

  • 2 teaspoons ground cinnamon

How to Make Cinnamon Sugar Swirl Muffins

1. Preheat

Preheat oven to 375°F (190°C).
Line a muffin tin with 12 paper liners.

2. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Granulated sugar

  • Baking powder

  • Salt

3. Mix Wet Ingredients

In another bowl, whisk together:

  • Milk

  • Melted butter

  • Egg

  • Vanilla extract

4. Combine the Batter

Pour the wet mixture into the dry ingredients.
Stir gently until just combined — do not overmix.

5. Prepare Cinnamon Swirl

Mix brown sugar and cinnamon in a small bowl.

6. Layer the Muffins

  • Fill each muffin cup halfway with batter.

  • Add about 1 teaspoon of cinnamon mixture to each.

  • Top with more batter to fill ¾ full.

7. Create the Swirl

Use a toothpick to gently swirl the cinnamon mixture through the batter.

8. Bake

Bake for 15–18 minutes or until a toothpick comes out clean.
Cool for 5 minutes, then transfer to a rack.

Optional: Vanilla Glaze

Mix:

  • ½ cup powdered sugar

  • 1–2 tsp milk

  • Few drops vanilla

Drizzle over cooled muffins.

Tips for Best Results

  • Don’t overmix — keeps muffins light and fluffy.

  • Use fresh baking powder for proper rise.

  • Make a deeper swirl for stronger cinnamon flavor.

  • Fill cups only ¾ full to prevent overflow.

  • Use room-temperature egg for smoother mixing.

Flavor Variations

  • Cinnamon Streusel Top: Add a crumb topping for crunch.

  • Apple Cinnamon: Add ½ cup finely diced apples to batter.

  • Blueberry Cinnamon: Fold in ½ cup fresh blueberries.

  • Maple Glaze: Replace milk with maple syrup in the glaze.

Serving Ideas

  • Warm with coffee or tea

  • With fresh fruit on the side

  • Topped with whipped cream

  • Drizzled with cream cheese icing

Storage & Reheating

Room Temperature

Store in an airtight container for 2 days.

Refrigerator

Keeps up to 5 days.

Freezer

Freeze for up to 3 months.
Wrap individually for best freshness.

Reheat

Method Instructions
Oven 350°F for 5–7 minutes
Microwave 20–30 seconds (wrap in damp paper towel)

Nutritional Overview (Approx. per muffin)

  • Calories: ~180

  • Carbs: 25g

  • Fat: 6g

  • Protein: 3g

  • Sugar: 14g

Frequently Asked Questions

Can I make these ahead?

Yes! They freeze beautifully and reheat perfectly.

Can I use oil instead of butter?

Yes — replace melted butter with equal amount of neutral oil.

Can I make them dairy-free?

Use plant-based milk and dairy-free butter.

Can I double the recipe?

Absolutely — perfect for parties or gifting.

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