Cinnamon Swirl Muffins

Soft, café-style muffins with a warm cinnamon swirl.

by Samantha Tulett

Published March 14, 2026

RECIPE ↓

35 MINS

EASY

MAKES 12

About the Recipe

These Cinnamon Swirl Muffins are everything a good muffin should be. Light yet rich, with a soft, tender crumb and ribbons of caramelised cinnamon sugar running through the centre. They strike that perfect balance between comforting and elevated, making them just as suited to a slow weekend bake as they are to impressing guests.

The combination of Greek yogurt and oil gives them a beautifully moist texture, while the extra egg yolk adds richness without heaviness. Finished with a delicate vanilla glaze, these are the kind of muffins that feel a little bit special, but are simple enough to make on repeat.

RECIPE

Cinnamon Swirl Muffins

by Samantha Tulett | City Slicker

PREP TIME

15 MINS

BAKE TIME

20 MINS

TOTAL TIME

35 MINS

INGREDIENTS

Muffins

3 cups plain flour

4 tsp baking powder

½ tsp salt

¾ cup white sugar

2 eggs + 1 extra egg yolk

½ cup milk

½ cup full-fat Greek yogurt

½ cup canola oil

1 tsp vanilla extract

Cinnamon swirl

1/3 cup brown sugar

2 tsp cinnamon

Muffin cases or extra butter, for greasing

Glaze

½ cup icing sugar

1 tsp vanilla extract

2 tsp milk

Pinch of salt

METHOD

Preheat the oven to 170°C fan-forced. Line a 12-cup muffin tray with paper cases or generously grease with butter.

In a large bowl, sift together the flour, baking powder, salt, and sugar. Whisk to combine and aerate the mixture.

In a separate bowl or stand mixer, whisk the eggs, extra yolk, milk, Greek yogurt, oil, and vanilla until smooth and well combined.

Gently fold half of the dry ingredients into the wet mixture until just incorporated. Add the remaining dry ingredients and continue folding carefully with a spatula until no dry pockets remain. The batter will be thick and luscious.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the batter, then use a wooden spoon to gently swirl it through. Aim for a marbled effect rather than fully mixing it in.

Divide the batter evenly between the muffin cases. Bake for 20 to 25 minutes, checking at the 20-minute mark with a skewer. It should come out mostly clean with a few moist crumbs.

Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze, whisk together the icing sugar, vanilla, milk, and a pinch of salt until smooth. Spoon over the cooled muffins, letting it settle into soft, glossy swirls.

Tips

Don’t overmix the batter. This is the difference between light, fluffy muffins and dense ones. Fold gently and stop as soon as the flour disappears. A slightly lumpy batter is exactly what you want.

Swirl, don’t stir. When adding the cinnamon sugar, resist the urge to fully mix it through. A few gentle folds will give you those beautiful, distinct ribbons rather than muddying the batter.

For generous, café-style tops, fill your muffin cases right to the top. This helps create that high-domed, golden muffin top that looks as good as it tastes.

Check early, not late. Start checking at 20 minutes. Overbaking will dry them out, and you want that soft, moist centre with just a few crumbs on the skewer.

Cool completely before glazing. If the muffins are even slightly warm, the glaze will melt straight off. Let them cool completely so you get that soft, set drizzle.