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cinnamon swirl muffins with easy vanilla glaze

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
cooling before adding glaze 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Whisk
  • Spatula
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Small Bowl or Ramekin
  • Electric Mixer
  • Microwave Safe Dish
  • Muffin Pan
  • 12 Baking Cups

Ingredients
  

Muffin Base

  • 1/3 cup butter salted, softened to room temperature
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cup flour all purpose
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sour cream

Cinnamon Swirl

  • 2 tbsp granualted sugar
  • 1/2 tap cinnamon

Cinnamon Crumble

  • 1/4 cup butter salted, melted
  • 3/4 cup light brown sugar packed
  • 1/2 - 2/3 cup flour
  • 1 tbsp cinnamon

Instructions
 

  • Preheat oven to 350.
  • Add all dry ingredients to small mixing bowl (flour, baking powder and baking soda), whisk for 20-30 seconds and set aside.
  • Add room temperature butter and sugar to large mixing bowl and beat until well combined.
  • Add vanilla a vegetable oil, scrape down sides of the bowl to make sure that the butter is evenly mixed into the batter.
  • Add in eggs one at a time, mixing until mostly combined between each egg. Scrape down the sides of the bowl as needed.
  • Add in half of the flour mixture, mix for 2-3 seconds, and then add 1/2 cup of sour cream. Mix until mostly combined then repeat the order with remaining half of the flour mixture, then the last of the sour cream. Mix until well combined but don't over mix or muffins will be tough vs. light and fluffy!
  • In a muffin pan, line with baking cups and fill each cup half way (or 1/3 of the way) with batter.
  • In a small bowl or ramekin, make the cinnamon swirl mixing cinnamon and sugar together.
  • Sprinkle with cinnamon and sugar mixture then divide remaining batter up in 12, filling each baking up 1/2 of the way.
  • Using a butter knife, swirl the cinnamon mixture throughout each muffin by moving the knife in a figure 8 motion in each baking cup.
  • Make cinnamon crumble. Melt butter in a microwave safe dish (microwaving about 30-45 seconds). Stir in flour, sugar and cinnamon and mix well forming crumbly clumps.
  • Divide crumble mixture evenly between 12 muffins.
  • Bake for 20-22 minutes until toothpick comes out clean in the centre.
  • Let cool in pan for 10 minutes and then transfer to a cooling rack to cool completely.
  • If adding vanilla glaze then you can do so when muffins are mostly cool and removed from the hot pan. Ingredients and instructions above in recipe notes.

Notes

Easy Vanilla Glaze: Mix in a bowl (just with a spoon or whisk) 1 cup of icing sugar, 2 teaspoons water and 1/4 tsp of vanilla. Add more water or sugar if needed until you reach the desired consistency.
Keyword cinnamon, cinnamon swirl, coffee cake, muffins