Irresistible Cinnamon Muffins
Soft, fluffy muffins filled with swirls of warm cinnamon and sugar, perfect for breakfast or snacking.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted Can use Halal-certified alternatives.
- 1 cup milk Use almond or oat milk for non-dairy option.
- 2 large eggs Use room temperature for best results.
- 1 teaspoon vanilla extract
Cinnamon Sugar Swirl
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line or grease a muffin pan.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir until well combined.
- In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 of the way full.
- In a small bowl, mix together the cinnamon sugar swirl ingredients and sprinkle the mixture over the batter in each muffin cup. Gently swirl it through with a toothpick or knife.
Baking
- Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or warm in the oven at 350°F for about 5-7 minutes.