Cinnamon Swirled Muffins Recipes

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CINNAMON SWIRL MUFFINS



Cinnamon Swirl Muffins image

My mum bought me a cookery book called 'Muffins Galore' (by Catherine Atkinson), and this is the first recipe I have tried and was very impressed!! This makes 10 of the regular sized muffins (my tin has 7cm diameter holes). You could put water in the spare two holes to save your pan buckling!

Provided by Katybean

Categories     Dessert

Time 25m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 9

250 g self-raising flour
1 teaspoon baking powder
1 pinch salt
110 g caster sugar
1 egg, lightly beaten
225 ml milk
85 g butter, melted
2 teaspoons ground cinnamon
75 g light brown sugar (soft)

Steps:

  • Preheat the oven to 190deg C/375 deg F/ Gas Mark 5. Grease 10 cups of a 12 cup muffin tin or line 10 cups with paper muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
  • For the Muffins, mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined (I used a spatula, and made sure it was still lumpy).
  • Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a fine skewer or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
  • Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen too!

CINNAMON SWIRL MUFFINS



Cinnamon Swirl Muffins image

These cinnamon swirl muffins are the perfect breakfast snack. They're also my Mum's favourite!

Provided by Jules

Categories     Breakfast     Snack

Number Of Ingredients 16

1 cup White Sugar ((caster sugar in the UK) )
1/2 cup Golden Sugar ((light brown sugar))
2 Eggs
3 cups All-purpose Flour
4 tsp Baking Powder
1/2 cup Vegetable Oil
1 1/2 cup Milk
1 tbsp Vanilla Extract
2 tbsp Golden Corn Syrup ((golden syrup))
1/2 cup Brown Sugar ((dark brown sugar))
3 tsp Ground Cinnamon
3 tbsp Butter ((melted))
1 cup Icing Sugar
1/4 cup Cream Cheese
2 tbsp Milk
1/2 tsp Vanilla Extract

Steps:

  • Preheat oven to 350°F and line a muffin tray with liners

CINNAMON SWIRL MINI MUFFINS



Cinnamon Swirl Mini Muffins image

This recipe was developed for our canteen as a kids pleaser and a recipe that we could give the kids as it is low in fat and sugar due to the serving size! It is yummy! This recipe is a variation from a cookery book called 'Muffins Galore' (by Catherine Atkinson), and was also posted by katybean.

Provided by limecat

Categories     Dessert

Time 25m

Yield 28-30 serving(s)

Number Of Ingredients 9

250 g self-raising flour
1 teaspoon baking powder
1 pinch salt
100 g caster sugar
1 egg, lightly beaten
200 ml skim milk
1/4 cup canola oil
2 teaspoons ground cinnamon
75 g brown sugar

Steps:

  • Preheat fanforced oven to 180 Celcius.
  • Grease a 12 mini muffin tin.
  • For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
  • For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl or jug, mix together the egg, milk and melted butter.
  • Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
  • Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
  • Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
  • Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
  • Serve warm or cold. These can be frozen too!

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