Step 1

Preheat oven to 400ºF. Line a 12 cup muffin tin with paper liners or grease generously.

Step 2

In a small bowl, stir together the melted butter, brown sugar, ground cinnamon, and almond flour. Once combined, add the water and stir until it forms a mixture that can stick together but is not liquid. Set aside.

Step 3

In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt.

Step 4

In a separate large bowl, whisk together the sugar and melted butter. Then add the eggs one at a time, whisking in between each addition until fully incorporated. Then whisk in the greek yogurt until mixture is very smooth. Finally, add the milk and vanilla extract and whisk until everything is combined.

Step 5

Pour the wet ingredients into the flour mixture and stir until just combined. If batter seems too thick, add 1-2 tablespoons of milk.

Step 6

Add roughly 2 tablespoons of the batter to each muffin cup. Then spoon on about 1-2 teaspoons of the cinnamon filling mixture. There should be some left over for the top. Then cover each muffin with the remaining batter. Use a toothpick or skewer to gently swirl the batter with the cinnamon filling. Finally, top each muffin with the remaining cinnamon filling mixture. See notes for instructions on how to make a more defined cinnamon swirl.

Step 7

Bake the muffins in the preheated oven for 14-17 minutes, or until an inserted toothpick comes out clean. Once done baking, remove from oven and let rest the muffins rest in the pan for 5 minutes. Then transfer the muffins to a wire rack to finish cooling.

Step 8

While muffins cool, prepare the vanilla glaze, if using. In a small bowl, stir together the powdered sugar, milk, and vanilla extract. Once the muffins have cooled to room temperature, drizzle on the glaze. Enjoy warm or at room temperature!