Nothing beats a fresh muffin on a cozy fall morning. I’ve been making these maple cinnamon swirl muffins every November for years. They’re the perfect combination of sweet, spicy, dense, melt in your mouth goodness to kick off the holiday season!
How to Make Maple Cinnamon Swirl Muffins
Don’t be overwhelmed by the breakdown of ingredients, these muffins are actually super easy to make. I’ve just broken the ingredients up into three categories to make it easier to prep and follow. There’s the muffin base, cinnamon swirl layer & maple glaze you add after they’ve baked.
I’ve also included some gluten free and dairy free alternatives that work!
Ingredients
Muffins
2 ½ cups all-purpose flour (sub oat flower if you’re gluten free)
1 tbs baking powder
1 tsp salt
2 tsp cinnamon (pumpkin spice seasoning is also great if you can find it)
⅓ cup coconut oil
1 cup dark brown sugar
2 eggs
1 tbs vanilla
½ cup milk (I like to use almond, but any dairy milk or dairy free milk alternative works)
1/2 cup greek yogurt (plain or vanilla work great – you can also use a dairy free yogurt)
Cinnamon Swirl
4 tbs melted butter
½ cup dark brown sugar
2 tsp cinnamon
Maple Glaze
1 cup powdered sugar
2 tbs brown sugar
2 tbs+ milk (whatever type of milk you’re using in your muffins)
1 tsp maple syrup
DIRECTIONS
Preheat your oven to 350F. Line a muffin tin with liners (I used a jumbo muffin pan).
In a large bowl, whisk the flour, baking powder, salt and cinnamon. In a separate large bowl, mix together the vegetable oil, sugar, eggs, milk, vanilla and Greek yogurt
Slowly mix the dry ingredients into the wet ingredients.
In a small bowl, combine your swirl ingredients (this is my favorite part of the maple cinnamon swirl muffins, don’t skip it)!
Add a spoonful of muffin batter into the liner. Then, add a small spoonful of the cinnamon swirl before topping with another scoop of muffin batter.
Baking times will vary depending on the size. Jumbo muffins take about 20-25 minutes. Standard take 15-20. Check with a toothpick before pulling out of the oven. Allow the muffins to cool completely.
In a small bowl, mix the glaze ingredients together. Start with 2 tablespoons of milk and and more if needed. You don’t want it to be so thick that you can’t pour it, but also not so thin that it’s too watered down. Drizzle on top of the muffins and enjoy!
Maple Cinnamon Swirl Muffins
COURSE: Breakfast, Dessert
Keyword: breakfast, BRUNCH, fall baking
Servings: 8
The BEST maple cinnamon swirl muffins – perfect for fall!
Preheat your oven to 350F. Line a muffin tin with liners (I used a jumbo muffin pan).
In a large bowl, whisk the flour, baking powder, salt and cinnamon. In a separate large bowl, mix together the vegetable oil, sugar, eggs, milk, vanilla and Greek yogurt
Slowly mix the dry ingredients into the wet ingredients.
In a small bowl, combine your cinnamon swirl ingredients.
Add a spoonful of muffin batter into the liner. Then, add a small spoonful of the cinnamon swirl before topping with another scoop of muffin batter.
Baking times will vary depending on the size. Jumbo muffins take about 20-25 minutes. Standard take 15-20. Check with a toothpick before pulling out of the oven. Allow the muffins to cool completely.
In a small bowl, mix the glaze ingredients together. Start with 2 tablespoons of milk and and more if needed. You don’t want it to be so thick that you can’t pour it, but also not so thin that it’s too watered down. Drizzle on top of the muffins and enjoy!
