Waitrose and Partners
Cinnamon swirl muffins

Cinnamon swirl muffins

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.

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  • 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.


  • 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


  1. Line a 12-hole muffin tin with 10 muffin cases and preheat the oven to 200ºC, gas mark 6.

  2. Combine the flour, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl and make a well in the centre.

  3. 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.

  4. 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.

  5. 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.


Typical values per muffin when made using specific products in recipe


1,183kJ/ 282kcals



Saturated Fat












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