SWEET THINGS
Cinnamon Swirl Muffins
Soft café-style muffins with a warm cinnamon sugar swirl and vanilla glaze.
EASY
35 MINS
MAKES 12
ABOUT THE RECIPE
Cinnamon swirl muffins should feel a little bakery-counter, and these do the job without making a production of it. Greek yoghurt, oil and an extra egg yolk keep them soft, while the cinnamon sugar runs through the middle instead of just sitting on top. The vanilla glaze is not essential, but it is very welcome.
THE RECIPE
Ingredients
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
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
1.
Preheat the oven to 170°C fan-forced. Line a 12-cup muffin tray with paper cases or generously grease with butter.
2.
In a large bowl, sift together the flour, baking powder, salt, and sugar. Whisk to combine and aerate the mixture.
3.
In a separate bowl or stand mixer, whisk the eggs, extra yolk, milk, Greek yogurt, oil, and vanilla until smooth and well combined.
4.
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.
5.
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.
6.
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.
7.
Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
8.
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.
SAMANTHA'S NOTES
Do not overmix
Swirl it lightly
Cool before glazing
When adding the cinnamon sugar, use just a few gentle folds. You want distinct ribbons through the muffins, not cinnamon completely mixed into the batter.
Let the muffins cool completely before adding the vanilla glaze. If they are still warm, it will melt straight off instead of setting into a soft drizzle.
Fold gently and stop as soon as the flour disappears. A slightly lumpy batter is perfect, and keeps the muffins soft instead of dense.
KEEP COOKING
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