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Vanilla Muffins Swirled with Cinnamon Brown Sugar

Cinnamon Swirled Muffins

Closely adapted from Catherine Atkinson.
Course Breakfast
Cuisine Muffins
Keyword cinnamon, muffin
Author TheSpicedLife


For the muffin batter:

  • 1 1/2 cups self rising flour I made some using this recipe
  • 1 t baking powder
  • 1/4 t fine sea salt
  • 1/2 cup sugar
  • 1 large egg lightly beaten
  • 1 cup whole milk
  • 7 T unsalted butter melted
  • 1 t vanilla

For the cinnamon swirl:

  • 1 T Vietnamese cinnamon
  • 6 T light brown sugar


  1. Preheat the oven to 375 F. Line your muffin tin (12 wells) with paper liners. Lightly spray the liners and the top of the muffin tin with nonstick spray and set aside.
  2. Whisk together the brown sugar and Vietnamese cinnamon. Set aside.
  3. Whisk together the flour, baking powder, salt and sugar. Set aside.
  4. Whisk the egg, milk, melted butter and vanilla together. Add the flour mixture and fold gently just until combined.
  5. Put about a tablespoon of batter into each muffin well. Sprinkle a heaping teaspoon of cinnamon sugar over the batter. Then repeat the layers, ending with a 3rd layer of batter.
  6. Using a skewer or knife, swirl the batter to marble the layers (if kids are doing it, just accept it may not be the nicest swirl ever but it will still be tasty).
  7. Bake for 18-20 minutes, or until risen and golden. Cool in the muffin tin for 5-7 minutes, then remove the muffins to a cooling rack. Be careful as the sugar is hot!