Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain Greek yogurt, at room temperature
- 1/4 cup buttermilk, at room temperature
For the Swirl and Filling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1 tbsp plus 1 tsp ground cinnamon
Make the Muffin Batter
In a medium bowl, whisk together the flour, baking powder, kosher salt, and ground cinnamon. Set that aside for now.
In a separate large bowl, beat the softened butter with the dark brown sugar and granulated sugar until the mixture is lighter in color and looks fluffy; this usually takes ~2-3 minutes.
Add the eggs and vanilla extract and mix on low speed until they’re just combined.
Add half of the dry ingredients to the wet and mix on low until it’s almost incorporated. Then, with the mixer still on low, add half of the yogurt and half of the buttermilk and mix until just combined. Repeat this process with the remaining halves of the dry ingredients and the yogurt/buttermilk.
Cover the bowl tightly and let the batter rest at room temperature for ~30 minutes. You’ll notice the batter gets puffier as the leavening agents activate.
Prepare the Filling and Bake
While the batter rests, preheat your oven to 425 F. Line a jumbo muffin tin with liners, leaving every other cup empty to help the muffins bake evenly and get taller domes.
Make the cinnamon filling by mixing together the softened butter, light brown sugar, and cinnamon in a small bowl until it’s a smooth paste. Transfer this mixture to a piping bag.
Once the batter has rested, spoon it into the prepared muffin tin. Don’t stir the batter down; you want to keep the air that’s developed. Fill each muffin cup about three-quarters of the way full.
Cut a small tip off the piping bag and pipe a swirl on top of each muffin, starting from the center and working your way out. Set the rest of the filling aside.
Bake the muffins for ~8 minutes at 425 F. Then, without opening the oven door, reduce the temperature to 350 F and bake for another ~13-16 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Fill the Muffins
Let the muffins cool in the tin for ~5 minutes before moving them to a wire rack. Let them cool for another ~15-20 minutes until they’re just warm enough to handle.
Use a sharp knife or a skewer to poke a hole through the bottom of each muffin liner, going up into the center of the muffin.
Place the tip of your piping bag into the hole and gently squeeze some of the remaining brown sugar cinnamon filling inside. Repeat with the rest of the muffins.
Cinnamon Roll Muffins
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter 1 stick, at room temperature
- 2/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain Greek yogurt at room temperature
- 1/4 cup buttermilk at room temperature
For the Swirl and Filling
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1/2 cup light brown sugar
- 1 tbsp plus 1 tsp ground cinnamon
Instructions
- Whisk flour, baking powder, salt, and cinnamon in medium bowl.
- Beat butter with both sugars until light and fluffy, 2-3 minutes.
- Mix in eggs and vanilla until just combined.
- Alternate adding dry ingredients and yogurt/buttermilk mixture, mixing on low until just combined.
- Let batter rest 30 minutes at room temperature.
- Preheat oven to 425°F. Line jumbo muffin tin, using alternate cups.
- Mix softened butter, light brown sugar, and cinnamon until smooth. Transfer to piping bag.
- Fill muffin cups 3/4 full with rested batter.
- Pipe cinnamon swirl on top of each muffin.
- Bake 8 minutes at 425°F, reduce to 350°F, bake 13-16 minutes more.
- Cool in tin 5 minutes, then transfer to wire rack for 15-20 minutes.
- Pierce hole in bottom of each muffin, pipe remaining cinnamon filling inside.
Notes
