Cinnamon Swirl Muffins Food

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
• In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
• In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the dry bowl and mix (with a hand blender or by hand) until you have a thick but smooth batter.
• For the crumb topping, stir together the flour, sugars, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture is crumbly and resembles wet sand.
• For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
• Begin to assemble the batter inside the lined muffin tin by scooping 2 tablespoons of batter into each muffin cavity. Place a teaspoon of cinnamon sugar mixture on top, give it a quick swirl, and top with more muffin batter, filling the tin 3/4 to the top.
• Sprinkle about a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
• Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze.
• Once cooled, drizzle a little glaze over cooled muffins.

CINNAMON ROLL MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.
• In a large bowl, sift together the dry ingredients(flour, baking powder, salt, and sugar). In a separate bowl, whisk together the wet ingredients (melted butter, egg, milk) until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
• Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
• Spoon the muffin batter, a little less than 1/4 cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
• Whisk together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy every single delicious bite . . . maybe even lick your fingers when you're done.

CINNAMON SWIRL MUFFINS

Steps:

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

CINNAMON SWIRLED BANANA BREAD

Steps:

• Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
• In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
• In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it's too thin, it will just spread and not hold its swirl as the loaf bakes.
• Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture. Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
• Place loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

CINNAMON SWIRL COFFEE CAKE MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 350°F and line one 12-cup muffin pan with paper liners or spray with cooking spray. CRUMB TOPPING: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use. FILLING: whisk together all ingredients until well combined. Set aside until ready to use. MAKE THE MUFFINS: combine flour, sugar, baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined. Add 1 1/2 tablespoons of batter to each of the prepared muffin cups. Then, add 3/4 to 1 teaspoon (depending on how much you like cinnamon!) of the cinnamon swirl filling to the center of the batter. Top with an additional 1 1/2 tablespoons of batter. Cover muffins with crumb topping, then bake at 350°F for 15 to 20 minutes or until a toothpick inserted comes out clean. Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely. While they cool, whisk together the cream and powdered sugar to form a thick glaze. If too thick, add a bit more cream. If too thin, add more powdered sugar. Drizzle over top of cooled muffins.

CINNAMON SWIRL MUFFINS

Steps:

• Preheat the oven to 190deg C/375 deg F/ Gas Mark 5. Grease 10 cups of a 12 cup muffin tin or line 10 cups with paper muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• For the Muffins, mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined (I used a spatula, and made sure it was still lumpy).
• Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a fine skewer or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
• Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen too!

CINNAMON SWIRL

Steps:

• Line a baking sheet with parchment paper.
• Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
• Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

CINNAMON SWIRL MINI MUFFINS

Steps:

• Preheat fanforced oven to 180 Celcius.
• Grease a 12 mini muffin tin.
• For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl or jug, mix together the egg, milk and melted butter.
• Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
• Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
• Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
• Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
• Serve warm or cold. These can be frozen too!

LOW-SUGAR CINNAMON BUN MUFFINS

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

CINNAMON SWIRL MUFFINS

Steps:

• Preheat oven to 350°F and line a muffin tray with liners

CINNAMON SWIRL PUFF PASTRY MUFFINS

Steps:

• Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray; set aside. Stir together sugar and cinnamon in a small bowl; set aside.
• Roll 1 of the puff pastry sheets into an 11- x 15-inch rectangle on a lightly floured work surface. Brush rectangle evenly with butter. Sprinkle evenly with 3 tablespoons of the sugar mixture. Starting at longer side, roll rectangle into a tight log; pinching along seam to seal. Cut log lengthwise into quarters to form 4 long layered strands (they don't have to be perfect). Wrap each quarter into a spiral shape, tucking outer end underneath. Place each spiral into prepared muffin pan. Repeat entire process with remaining 2 puff pastry sheets. Chill pan in refrigerator for 10 minutes.
• Whisk together egg and 1 tablespoon water in a bowl until frothy. Brush muffin tops with egg wash.
• Bake in preheated oven until muffins are puffed and browned, about 30 minutes. Cover with aluminum foil after 20 minutes to prevent overbrowning. Cool in pan 10 minutes. Remove muffins from pan, and roll in remaining sugar mixture.