Description
Deliciously fluffy muffins with a cinnamon swirl, topped with a sweet glaze, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, melted butter, eggs, and vanilla until smooth.
- Stir wet into dry ingredients until just combined (don’t overmix).
- Mix brown sugar, cinnamon, and softened butter until crumbly.
- Spoon 1 tbsp muffin batter into each muffin cup.
- Add 1 tsp cinnamon swirl, then cover with more batter.
- Swirl gently with a toothpick for a cinnamon-roll effect.
- Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
- Cool slightly before glazing.
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over warm muffins.
Notes
- For a richer flavor, use whole milk instead of buttermilk.
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg