Fluffy Cinnamon Swirl Muffins
Fluffy, moist cinnamon muffins with a perfect swirl and bakery-style taste.
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Servings: 12 muffins
Calories: 210kcal
Cost: $6–8 (approx.)
Equipment
- 1 Standard 12-cup muffin tin
- 12 Paper muffin liners
- 2 Large mixing bowls
- 1 Whisk or electric mixer
- 1 Rubber spatula for folding
- 1 Measuring cups and spoons Set
- 1 Wire cooling rack
- 1 Toothpick for doneness test
Ingredients
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Brown sugar packed
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoon Ground cinnamon plus more for swirl
- ¼ teaspoon Nutmeg optional
- ½ cup Unsalted butter melted
- 2 large Eggs room temperature
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoon Vegetable oil
- ¼ cup Sour cream adds moisture
- Powdered sugar optional topping
Instructions
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugars, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, vegetable oil, and sour cream until smooth.
- Gently fold the wet mixture into the dry ingredients using a rubber spatula. Do not overmix.
- Divide batter evenly into muffin cups, filling each about ¾ full. Sprinkle extra cinnamon for a swirl effect.
- Bake for 18–22 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
For an extra treat, add a cinnamon sugar topping or drizzle with glaze once cooled!
Nutrition
Serving: 75g | Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 250IU | Calcium: 60mg | Iron: 1mg