CINNAMON SWIRL MUFFINS.

A delectable way of indulging in spiced dessert, these cinnamon swirl muffins are delicious and easy to make.

Similar to the all-time favourite cinnamon rolls, these muffins have Cinnamon sugar as the main ingredient, incorporated into the muffin batter.

The muffin is vanilla spiced with cinnamon, which is then swirled with a delectable mix of cinnamon, and sugar.

If you love Cinnamon desserts, then these muffins will be your next obsession, as they are easy to bake. To top it all of, the ingredients required are few and readily available.

Just like in cinnamon rolls, the swirl is made by mixing cinnamon with sugar then incorporating this mixture into the batter before baking. Adding the cinnamon sugar intensifies the cinnamon flavour and adds a satisfactory delight with every bite.

I topped the muffins with white sesame seeds, these will not alter the taste.

The sesame seeds will make the cinnamon swirl muffins appealing, hard to miss at a breakfast table. Ha!

Why you should make Cinnamon Swirl Muffins .

• They are easy to prep and bake.
• Cinnamon swirl muffins require few readily available ingredients.
• Perfect for a breakfast table.
• Cinnamon desserts have a satisfying homey smell that is so relaxing.
• They are delicious.
• Making these muffins does not require an electric mixer, just a hand whisk will do.

How to make the Cinnamon swirl.

The cinnamon swirl is made by incorporating cinnamon sugar into the muffin batter before baking. How do we do that? It is easy.

Half fill the Muffins tins with the batter, add the cinnamon sugar, then top it with the remaining muffin batter to fill the tin. With a small knife, swirl the batter to distribute through each muffin prior to baking.

How to spice up Cinnamon Swirl Muffins.

Cinnamon also works great with other flavours. You can add pumpkin puree to this recipe for spicy pumpkin muffins. Other Muffin flavours that work well with cinnamon are banana, apple, oatmeal, carrot, and chai.

For an extra notch, drizzle with caramelized white chocolate ganache or just a simple caramel, because why not? You can also make a streusel, as I did with these lemon blueberry muffins for a satisfying crunch.

Recipe Notes.

1. For a big Jumbo, muffins chill the batter before baking for at least 30 minutes or overnight and bake in a Muffin tin.
2. Muffins bake at high temperatures for the first 7-10 minutes preferbly between 180-200C for a nice peak and crispy crust. Afterwards, the temperature is reduced until the muffins are compeletely baked. Always preheat the oven for atleast 20 minutes before baking.
3. Muffin batter should not be too runny therefore, don’t be tempeted to add more eggs or milk.
4. When combining the liquid ingredients with the dry ingredients, do not overmix. Overmixing will over develop the gluten, leading to tough Muffins.