We made cinnamon swirl muffins at the bakery, which my mum loved. Cinnamon rolls are sweet, but muffins make them even better. This makes them lighter and less intense than cinnamon rolls, so you can eat more!
Ingredient
For the Muffin Batter– 1 cup White Sugar – ½ cup Golden Sugar – 2 Egg– 3 cups All-purpose Flour– 4 teaspoon Baking Powder– ½ cup Vegetable Oil– 1 ½ cup Milk– 1 tablespoon Vanilla Extract– 2 tablespoon Golden Corn SyrupFor the Cinnamon Swirl– ½ cup Brown Sugar – 3 teaspoon Ground Cinnamon– 3 tablespoon Butter For the Cream Cheese Glaze– 1 cup Icing Sugar– ¼ cup Cream Cheese– 2 tablespoon Milk– ½ teaspoon Vanilla Extract
Direction
1
Line a muffin tin with liners and preheat the oven to 350 degrees Fahrenheit.
2
Cinnamon Swirl Mix
Make the cinnamon swirl mix before making the muffin batter so it can thicken as the butter cools. Mix all swirl ingredients in a bowl until smooth. Set aside.
3
Make muffin batter
Whisk sugars and egg until combined.
Whisk in flour, baking powder, oil, milk, vanilla, corn syrup and salt until smooth.
4
Put one scoop or large spoonful of muffin batter in each case. Use a toothpick to swirl the cinnamon mixture into the batter after piping a swirl on top.
5
Add one more scoop of batter, and then pipe one last swirl on top of the muffins. This time, don't swirl it.
6
After 20 minutes, or until a toothpick stuck in the middle comes out clean, remove from the oven.
7
Put on the glaze.
In a bowl, mix the glaze ingredients together until the glaze is smooth. Then, glaze the muffins that have cooled.