Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup milk (dairy or unsweetened almond/soy milk)
- 1/3 cup neutral oil (vegetable or canola)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl Filling:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- Optional: ¼ cup finely chopped cooked chicken or beef sausage for a savory twist
For the Glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Alternative Ingredient Suggestions:
- Flour: Whole wheat flour can be used for half of the all-purpose flour for added fiber.
- Sugar: Coconut sugar can replace granulated sugar for a deeper flavor.
- Oil: Melted butter or coconut oil can be used instead of vegetable oil.
- Filling: Add chopped nuts or raisins to the cinnamon filling for texture.
- Glaze: For a dairy-free option, use plant milk.
Instructions
Step 1: Preheat and Prepare Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease each cup lightly with oil or butter.
Step 2: Make the Muffin Batter In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, and cinnamon. In a separate bowl, combine the milk, oil, egg, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix—stop as soon as you don’t see dry flour.
Step 3: Make the Filling In a small bowl, stir together the melted butter, brown sugar, and cinnamon. If using chopped cooked chicken or beef sausage, stir it in here for a sweet-savory option.
Step 4: Assemble the Muffins Spoon about one tablespoon of muffin batter into each muffin cup. Add a small dollop (about a teaspoon) of cinnamon filling. Then, cover with more muffin batter until each cup is about ¾ full. Use a toothpick or skewer to gently swirl the batter and filling together.
Step 5: Bake Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 6: Make the Glaze While the muffins cool slightly, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the consistency by adding more milk or sugar as needed.
Step 7: Finish and Cool Drizzle the glaze over warm muffins and allow them to cool for about 10 minutes before serving.
Notes
- Don’t overmix the batter. Stirring too much can make the muffins tough. Mix just until everything is incorporated.
- Use room-temperature ingredients. This helps the batter come together smoothly and evenly.
- Test for doneness properly. A toothpick inserted should come out with a few moist crumbs, not wet batter.
- No liners? You can grease the muffin tin with oil or butter if you don’t have paper liners.
- Add-ins and swaps. If you want to add raisins, chopped nuts, or bits of savory chicken sausage, mix them into the cinnamon filling for extra flavor.
What if…? Troubleshooting Common Issues
- Muffins came out dry? They were likely overbaked. Check a few minutes before the timer goes off next time.
- Muffins stuck to the pan? Make sure to grease well or use good-quality paper liners.
- Center sunk? This can happen if the batter is overmixed or the oven was opened too early. Keep the door shut until near the end of the bake.
- Prep Time: 15 minutes
- Cook Time: 18 minutes