Vanilla Cinnamon Swirl Muffins Wcinnamon Icing Recipes

CINNAMON SWIRL MUFFINS

Cinnamon Swirl Muffins image

These gluten free cinnamon swirl muffins are packed full of flavor! As a bonus, they freeze very well and are especially good toasted with a little bit of butter!

Provided by Sharon - What The Fork Food Blog

Time 35m

Number Of Ingredients 11

Ingredients

2 C. gluten-free all-purpose flour
1 1/2 tsp xantham gum
1 Tbsp baking powder
1/2 tsp fine sea salt
3/4 C granulated sugar
2 eggs, room temperature
1 C milk, room temperature
1/4 C canola oil
1 1/2 tsp vanilla extract
3 Tbsp brown sugar
1 Tbsp cinnamon

Steps:

Pre-heat oven to 400 degrees and spray a 12 cup muffin tin with non-stick cooking spray.
In a large bowl, sift together flour, xantham gum, baking powder, salt and sugar and set aside.
In a small bowl, mix brown sugar and cinnamon together and set aside.
Mix milk, eggs, canola oil and vanilla in a large measuring cup or a bowl.
Add wet ingredients to the dry ingredients and mix until just combined.
Fill each muffin cup 1/3 to 1/2 way full with batter. Top the batter with half of the brown sugar/cinnamon mixture.
Add the rest of the of the batter to the muffin cups and top with the remaining brown sugar/cinnamon.
Use a toothpick to lightly swirl through each muffin.
Bake at 400 for 15 minutes or until a tester comes out clean.

CINNAMON SWIRLED MUFFINS

Cinnamon Swirled Muffins image

Closely adapted from Catherine Atkinson.

Provided by TheSpicedLife

Categories Breakfast

Number Of Ingredients 10

Ingredients

1 1/2 cups self rising flour
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
1 T Vietnamese cinnamon
6 T light brown sugar

Steps:

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.
Whisk together the brown sugar and Vietnamese cinnamon. Set aside.
Whisk together the flour, baking powder, salt and sugar. Set aside.
Whisk the egg, milk, melted butter and vanilla together. Add the flour mixture and fold gently just until combined.
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.
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).
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!

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

Ingredients

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

Ingredients

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

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