Cinnamon Swirl Muffins (07.03.13)

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by Jennifer Burns, Jamba Juice

Muffin batter:

  • 3 cups all purpose whole wheat flour
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Filling:

  • 1/2 cup brown sugar, firmly packed
  • 1 teaspoon cinnamon

Topping:

  • 3 tablespoon raw sugar
  • 1 teaspoon cinnamon

Preheat oven to 375°F.

In a large bowl, mix the flour, white sugar, salt, eggs, milk, oil, and vanilla until mixture is smooth. For the filling, in a separate bowl mix the brown sugar and cinnamon until well combined. Set aside for later.

Fill muffin pan half way up with the muffin batter. Add about a teaspoon of the filling mixture and add a bit more batter on the top. Use a cake skewer to give it a quick swirl and top with a couple pinches of the topping. Repeat with each muffin. Bake for 18-20 minutes.

Take them out of the oven and let them sit in the pan for 5 minutes. Transfer onto a cooling rack.