Ingredients

2 cups all-purpose flour

½ cup granulated sugar

1 tbsp baking powder

½ tsp salt

¾ cup milk

⅓ cup unsalted butter, melted

1 large egg

1 tsp vanilla extract

⅓ cup brown sugar, packed

1 tbsp ground cinnamon

2 tbsp unsalted butter, melted (for filling)

½ cup powdered sugar

1 tbsp milk (for glaze)

½ tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.

Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Step 3: In a separate bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until no streaks of flour remain. Avoid overmixing to keep muffins tender.

Step 5: Prepare the cinnamon swirl filling by combining the brown sugar, cinnamon, and melted butter in a small bowl.

Step 6: Spoon about 1 tablespoon of batter evenly into each muffin cup. Then add a small spoonful of the cinnamon mixture on top.

Step 7: Cover the cinnamon filling with more batter until the muffin cups are about ¾ full. Use a toothpick or knife to gently swirl the filling into the batter.

Step 8: Bake for 15–18 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Step 9: While the muffins cool slightly, whisk together the powdered sugar, milk, and vanilla extract to make the vanilla glaze.

Step 10: Drizzle the glaze over the warm muffins and serve immediately for the best gooey, soft texture.

Tips & Variations

For a richer flavor, substitute whole milk or add a tablespoon of sour cream to the batter.

Try adding chopped nuts like pecans or walnuts to the cinnamon filling for extra crunch.

If you prefer less sugar, reduce the cinnamon swirl filling or glaze amounts slightly.

For a dairy-free option, use plant-based milk and butter substitutes.

FAQs

Can I make the batter and filling ahead of time?

You can prepare the batter and cinnamon filling a few hours in advance and keep them covered in the refrigerator. Assemble and bake just before serving to maintain freshness and texture.

What can I use instead of a muffin tin?

If you don’t have a muffin tin, use a small baking dish and bake for slightly longer, keeping an eye on doneness. The muffins won’t have the typical shape but will still taste delicious.