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!