Description
Moist, fluffy cinnamon sugar swirl muffins, with optional crumble topping. Perfect for breakfast, brunch, or a sweet treat!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small cubes
Instructions
- Prepare Crumble Topping (Optional): In a medium bowl, whisk together flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Refrigerate while preparing muffin batter.
- Make Cinnamon Sugar Swirl: In a small bowl, combine granulated sugar and cinnamon. Mix well. Melt butter in a separate small bowl.
- Prepare Muffin Batter: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients. Gently fold until just combined. Do not overmix.
- Assemble and Bake: Spoon 1-2 tablespoons of batter into each muffin liner (? full). Drizzle 1 teaspoon melted butter over batter. Sprinkle 1-2 teaspoons cinnamon sugar mixture over butter.
- Spoon another 1-2 tablespoons of batter over cinnamon sugar layer (? full). Drizzle 1 teaspoon melted butter over batter. Sprinkle 1-2 teaspoons cinnamon sugar mixture over butter.
- If using crumble topping, sprinkle generously over the top of each muffin.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in muffin tin for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t Overmix: Overmixing leads to tough muffins. Mix until just combined.
- Room Temperature Ingredients: Use room temperature eggs and buttermilk for a smoother batter.
- Don’t Overfill: Fill muffin liners about ? full.
- Check for Doneness: Use a wooden skewer to check for doneness.
- Cool Completely: Let muffins cool completely before storing.
- Variations: Add chopped nuts, chocolate chips, or dried fruit to the batter. Experiment with different spices in the cinnamon sugar swirl.
- Storage: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months. Thaw at room temperature before serving.
- Troubleshooting:
Dry Muffins: Avoid overbaking and measure flour accurately.
Dense Muffins: Avoid overmixing and use fresh baking powder/soda.
Muffins Not Rising: Use fresh baking powder/soda and preheat oven properly.
Cinnamon Sugar Sinking: Use correct liquid amount in batter and don’t use too much cinnamon sugar. Chill batter before adding swirl. - Serving Suggestions: Enjoy with coffee or tea, or with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes