Fiery Cinnamon Swirl Muffins
These sinfully spicy muffins are infused with the fiery warmth of Fireball whiskey and swirled with a sweet cinnamon filling. With a kick of heat and a dash of boozy sweetness, these baked treats are perfect for those who crave a spicy twist to their mornings or an indulgent dessert.
ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup Fireball whiskey
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
steps
- 1.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- 3.
In a separate bowl, cream together the granulated sugar and melted butter until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- 4.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- 5.
In a small bowl, mix together the brown sugar and ground cinnamon.
- 6.
Spoon a layer of muffin batter into each paper-lined cup, followed by a sprinkle of the cinnamon sugar mixture. Repeat the layers, finishing with a sprinkle of cinnamon sugar on top.
- 7.
Using a toothpick or a skewer, gently swirl the batter and cinnamon sugar together in each muffin cup.
- 8.
Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 9.
Once baked, remove from the oven and let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.