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Cinnamon Swirl Muffins

Cinnamon Swirl Muffins from What The Fork Food Blog

Cinnamon swirl bread is one of my fav quick breakfasts but I just wasn’t in a quick bread mood. I was feeling muffins but I still wanted the cinnamon swirl bread taste. So… Cinnamon Swirl Muffins. YUM.

There’s just something so wonderful about cinnamon. It’s such a complex flavor. Is it sweet? Spicy? What is it? It makes me feel all warm and cozy and it just tastes and smells so… perfect. That’s really all I can say, it’s the perfect spice. And aside from vanilla, it’s my favorite.

In my opinion, muffins are one of the best quick breakfasts you can make. You can make a regular batch or double them depending on how many muffins you want.

Since Adam eats 2 or 3 muffins at a time, I often make a double batch. You can also freeze these Cinnamon Swirl Muffins really easily. Just stick ’em in a freezer bag and defrost them as needed. I also recommend toasting them up with a little butter – SO.GOOD.

These Cinnamon Swirl Muffins do not disappoint. They’re sweet but not too sweet and they’ve got the perfect amount of cinnamon. And another bonus – the cinnamon makes your house smell amazing when you’re baking these little beauties. They make a pretty spectacular breakfast any day of the week. Enjoy!

Cinnamon Swirl Muffin Collage from What The Fork Food Blog

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Cinnamon Swirl Muffins from What The Fork Food Blog

Cinnamon Swirl Muffins

Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These gluten free cinnamon swirl muffins are packed full of flavor! As a bonus, they freeze very well and are especially good toasted with a little bit of butter!

Ingredients

  • 2 C. gluten-free all-purpose flour
  • 1 1/2 tsp xantham gum
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 C granulated sugar
  • 2 eggs, room temperature
  • 1 C milk, room temperature
  • 1/4 C canola oil
  • 1 1/2 tsp vanilla extract
  • 3 Tbsp brown sugar
  • 1 Tbsp cinnamon

Instructions

  1. Pre-heat oven to 400 degrees and spray a 12 cup muffin tin with non-stick cooking spray.
  2. In a large bowl, sift together flour, xantham gum, baking powder, salt and sugar and set aside.
  3. In a small bowl, mix brown sugar and cinnamon together and set aside.
  4. Mix milk, eggs, canola oil and vanilla in a large measuring cup or a bowl.
  5. Add wet ingredients to the dry ingredients and mix until just combined.
  6. Fill each muffin cup 1/3 to 1/2 way full with batter. Top the batter with half of the brown sugar/cinnamon mixture.
  7. Add the rest of the of the batter to the muffin cups and top with the remaining brown sugar/cinnamon.
  8. Use a toothpick to lightly swirl through each muffin.
  9. Bake at 400 for 15 minutes or until a tester comes out clean.

Notes

These muffins freeze very well and are especially good toasted with a little bit of butter! When following a gluten-free diet, please be sure to use gluten-free ingredients.

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Gluten Free Reese’s Peanut Butter Cookie Cups are a chocolate + peanut butter lovers’ dream cookie! They’re peanut butter cookies baked in mini muffin tins then stuffed with peanut butter cups. Simply amazing! SUPER EASY cookie recipe to make too! Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free cookie recipes | easy dessert recipes | homemade peanut butter cookies | how to make peanut butter cookies | #glutenfree #chocolate #peanutbutter #cookies #dessert #easyrecipes
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