Cinnamon Swirl Yogurt Muffins
Cinnamon Yogurt Muffins
Moist vanilla yogurt muffins with a cinnamon sugar ribbon through the center and a tender, lightly domed crumb.
These cinnamon swirl yogurt muffins are soft, gently tangy, and fragrant with a ribbon of cinnamon sugar tucked through the middle. Plain yogurt keeps the crumb moist without making the muffins heavy, while melted butter gives them a warm bakery-style flavor.
The swirl is built directly in the muffin cups: a spoonful of batter, a sprinkle of cinnamon sugar, and another spoonful of batter on top. As the muffins bake, the sugar melts into a sweet cinnamon seam that stays visible when the muffin is split open.
They are best eaten slightly warm, when the tops are tender and the centers are still plush. The muffins also hold well for breakfast, lunch boxes, or an afternoon coffee break because the yogurt helps them stay fresh into the next day.
Use a thick plain whole-milk yogurt if possible. Greek yogurt also works, but it should be loosened with a tablespoon of milk if it is very stiff so the batter stays scoopable rather than dense.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and line a 12-cup muffin pan with paper liners or grease the cups well.
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2
In a small bowl, stir the brown sugar with the cinnamon and 1 tablespoon of the granulated sugar; set this cinnamon sugar aside for the swirl.
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3
Whisk the flour, baking powder, baking soda, and salt in a large bowl until evenly combined.
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4
In a second bowl, whisk the yogurt, eggs, melted butter, vanilla, milk, and the remaining granulated sugar until smooth.
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5
Pour the wet mixture into the dry ingredients and fold just until no dry pockets remain; the batter should be thick and slightly lumpy.
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6
Spoon about 1 tablespoon of batter into each muffin cup, sprinkle each with about 1 teaspoon of cinnamon sugar, then divide the remaining batter over the top.
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7
Drag a toothpick once through each filled cup to lightly swirl the center without fully mixing the cinnamon sugar into the batter.
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8
Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted near the edge comes out clean.
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9
Cool the muffins in the pan for 5 minutes, then transfer them to a rack and let them settle for at least 10 minutes before serving.
Ingredients
- All-purpose flour:2 cups
- Baking powder:2 tsp
- Baking soda:1/2 tsp
- Fine salt:1/2 tsp
- Ground cinnamon:2 tsp
- Granulated sugar:3/4 cup
- Light brown sugar:1/4 cup
- Plain whole-milk yogurt:1 cup
- Large eggs:2
- Unsalted butter, melted and cooled:1/2 cup
- Vanilla extract:2 tsp
- Milk:2 tbsp
Tips & Notes
- Do not overmix the batter after adding the flour; a few small lumps help keep the muffins tender.
- For a slightly crisp top, sprinkle each muffin with a pinch of extra cinnamon sugar before baking.
- Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
