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–+ servings
Benjamin

Best Cinnamon Swirl Muffins Recipe

Start your day with the warm, comforting flavors of these Cinnamon Sugar Swirl Muffins. Soft, fluffy, and packed with a sweet cinnamon swirl, they’re perfect for breakfast, brunch, or a cozy snack. The buttery muffin base and cinnamon sugar topping create a deliciously irresistible treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Muffins:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk or regular milk with 1 teaspoon vinegar
For the Cinnamon Swirl:
  • ⅓ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
For the Topping:
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
Mix the Dry Ingredients:
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Prepare the Wet Ingredients:
  1. In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
  1. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; avoid overmixing.
Make the Cinnamon Swirl:
  1. In a small bowl, combine the sugar and cinnamon for the swirl.
Assemble the Muffins:
  1. Fill each muffin cup halfway with the batter.
  2. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture over the batter.
  3. Add more batter to fill each cup about ¾ full.
  4. Sprinkle the remaining cinnamon-sugar mixture evenly over the tops of the muffins.
Bake the Muffins:
  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
  1. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk, make your own by mixing ¾ cup of regular milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Optional Add-Ins: Add chopped pecans, walnuts, or raisins for extra flavor and texture.
  • Reheating Tip: Warm muffins in the microwave for 10–15 seconds for a freshly baked feel.

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