Description
Delicious homemade cinnamon swirl muffins topped with a tangy cream cheese frosting. A perfect treat for breakfast, brunch, or a sweet snack!
Ingredients
Scale
- 2 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, or more as needed for consistency
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisk for at least 30 seconds to ensure even distribution.
- In a separate bowl, whisk together the buttermilk, melted butter (cooled slightly), egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few streaks of flour are okay.
- In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.
- Stir in the ground cinnamon until well combined, forming a thick paste.
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Fill each muffin cup about halfway with the muffin batter. Spoon a generous dollop of the cinnamon swirl mixture on top of the batter in each cup.
- Use a toothpick or thin knife to gently swirl the cinnamon mixture into the batter, being careful not to overmix.
- Spoon the remaining muffin batter over the cinnamon swirl in each cup, filling them about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Stir in the vanilla extract. Then, add the milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the muffins are completely cool, frost them generously with the cream cheese frosting.
- If desired, sprinkle the frosted muffins with extra cinnamon or chopped nuts.
Notes
- Be careful not to overheat the melted butter for the muffin batter, or it might cook the egg. Let it cool slightly before adding it to the other wet ingredients.
- Do not overmix the muffin batter, as this will result in tough muffins. A few streaks of flour are okay.
- Make sure the cream cheese and butter for the frosting are at room temperature for the best results.
- For easy cleanup, use paper liners in the muffin tin.
- Swirl the cinnamon mixture gently into the batter to maintain distinct swirls.
- Cool the muffins completely before frosting to prevent the frosting from melting.
- Adjust the amount of milk in the frosting to reach your desired consistency.
- Prep Time: 30 minutes
- Cook Time: 22 minutes