Cinnamon Swirl Coffee Cake Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 2 tablespoons flour
• 2 tablespoons granulated sugar

Steps

1. 1 Preheat oven to 375°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. 3 In another bowl, mix melted butter, egg, buttermilk, and vanilla extract. Pour into dry ingredients and stir until just combined.
4. 4 In a small bowl, combine cinnamon and 2 tablespoons flour. Add sugar and mix until crumbly.
5. 5 Spoon 2 tablespoons of batter into each muffin cup. Sprinkle with a spoonful of cinnamon mixture.
6. 6 Top with another tablespoon of batter, swirling gently with a toothpick to expose the cinnamon.
7. 7 Bake for 18-20 minutes or until a toothpick comes out clean.
8. 8 Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a handful of chopped nuts or a few chocolate chips for extra texture.

Substitutions

• Use almond milk for a dairy-free option, or replace half the flour with whole wheat for a healthier twist.

Pairings

• Coffee, tea, or a fresh fruit salad on the side

Nutrition

Tips

• For extra moist muffins, don't overmix the batter.
• If you don't have buttermilk, use 1/2 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave for a few seconds.

Freezing: These muffins freeze well for up to 3 months. Thaw at room temperature or reheat from frozen in a 300°F oven for 10 minutes.

Serving Suggestions

• Serve with a steaming cup of coffee or a drizzle of cream cheese glaze.

FAQ