Cinnamon Swirl Muffins
September 5, 2010 Leave a comment
One of the best things about the mornings for me on a normal school day is a refreshing bowl of Cinnamon Toast Crunch cereal. Sugary, spicy, and perfect with icy milk, the only downside is the soggy pieces that are inevitably left behind. These moist, springy muffins are a great way to get that light cinnamon taste in the morning when you need to grab something and go.
Start out with your basic vanilla cupcake recipe. This is the one I use from Cooks.com.
- 1/2 cup of softened butter
- 3/4 to 1 cup of sugar
- 2 eggs
- 1 to 1 1/2 cups of flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2/3 cup of milk (I usually add milk to adjust the moistness of the batter; who knows if it’s really 2/3 cup?
Have some cinnamon-sugar-butter mixture ready on the side. I had some leftover from when I made Blueberry Muffins with Cinnamon and Brown Sugar Crumble. I try to avoid precise ratios when I can (very bad quality in a baker?) but for this I don’t think it really matters that much! Just get 1 cup’s worth of butter with equal parts cinnamon and (brown) sugar. Integrate thoroughly until crumbly. Mine got a little packed while being refrigerated, so I loosened it slightly with a fork.
Fold into the vanilla cupcake batter until just mixed in, but don’t make it completely homogenous.
Load them into your muffin tin with papers, heap some of the cinnamon mixture onto the tops, and bake for about 20 minutes on 350 degrees Fahrenheit. After letting them cool a bit, enjoy! A clever variation is to fill the muffins papers halfway, scoop in some cinnamon mixture, and add more batter.