Cinnamon swirl muffins

Name: Cinnamon swirl muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 275 g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp salt; 75 g caster sugar; 1 British Blacktail Free Range Medium Egg; 150 ml natural yogurt; 175 ml whole milk; 4 tbsp vegetable oil; 1 tsp vanilla extract

Layering a mixture of soft brown sugar, chopped nuts and cinnamon between batter is what creates the wonderful swirled interior of this Martha Collison muffin recipe.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Makes10
CourseSnack
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

275g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
75g caster sugar
1 British Blacktail Free Range Medium Egg
150ml natural yogurt
175ml whole milk
4 tbsp vegetable oil
1 tsp vanilla extract

For the filling

75g light soft brown sugar
75g almonds, chopped
2 tsp ground cinnamon

Method

Line a 12-hole muffin tin with 10 muffin cases and preheat the oven to 200ºC, gas mark 6.
Combine the flour, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl and make a well in the centre.
Whisk together the egg, yogurt, milk, oil and vanilla in a jug, then slowly pour the wet ingredients into the dry ones. Using a balloon whisk, gently mix together until just combined. Don’t overmix the batter, as it makes the muffins tough.
In a bowl, combine the soft brown sugar with the almonds and cinnamon until well mixed. Spoon 1 tsp muffin mixture into each case, then sprinkle 1 tsp cinnamon sugar over the top. Repeat, alternating the mixtures, until the batter is used up. Sprinkle any remaining cinnamon mix over the top of each muffin.
Fill the 2 remaining holes in the tin with boiling water (this creates steam in the oven that helps the muffins rise) and bake for 15-20 minutes, or until risen and golden brown on top. Allow to cool briefly, then serve warm. The muffins will keep for up to 2 days in an airtight container, but are best enjoyed right away.