Mini Cinnamon Muffins

why make this recipe

Mini Cinnamon Muffins are a delightful treat that everyone will love! They are perfect for breakfast, a snack, or even a dessert. These little muffins are easy to make and burst with sweet cinnamon flavor. Plus, they cook quickly and are fun to eat. Making these muffins will fill your kitchen with an inviting aroma, drawing everyone in for a taste. Whether you’re enjoying them with coffee or packing them in lunchboxes, these mini muffins will surely brighten up your day!

how to make Mini Cinnamon Muffins

Ingredients:

• 3/4 cup plain flour (or all-purpose flour) (Note 1)
• 1 1/4 tsp baking powder (make sure yours is still active!)
• 1/8 tsp cooking salt or kosher salt
• 2 large eggs (at room temperature, 55-60g/2oz each)
• 1/2 cup caster sugar (or superfine sugar) (Note 2)
• 2 tsp oil (canola, vegetable, or other neutral oil)
• 2 tbsp milk (full fat is best, but low fat is okay)
• 2 tsp vanilla extract
• 75g (5 tbsp) unsalted butter (melted and cooled but still warm)
• Canola oil spray (or other neutral oil spray) (Note 1)
• 2 tbsp caster sugar (or superfine sugar) (Note 2)
• 3/4 tsp cinnamon powder

Directions:

ABBREVIATED:

1. Preheat the oven to 350°F (175°C) and prepare a mini muffin tin with oil spray.
2. Mix the dry ingredients in one bowl and the wet ingredients in another.
3. Combine both mixtures until just mixed.
4. Fill the muffin cups and sprinkle with the cinnamon sugar mix.
5. Bake for about 12-15 minutes or until golden.
6. Let cool slightly before serving.

FULL RECIPE:

1. Begin by preheating your oven to 350°F (175°C). Prepare your mini muffin tin by lightly spraying it with canola oil spray to prevent sticking.
2. In a medium bowl, whisk together the plain flour, baking powder, and cooking salt until well combined.
3. In another large bowl, beat the two eggs. Add the caster sugar, oil, milk, and vanilla extract to the eggs, mixing well until creamy.
4. Pour the melted and cooled butter into the wet mixture and combine everything thoroughly.
5. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—don’t over-mix. It’s okay if there are a few lumps.
6. Use a spoon or a small scoop to fill each muffin cup about two-thirds full with the batter.
7. In a small bowl, mix the 2 tablespoons of caster sugar and the cinnamon powder together. Sprinkle this mixture evenly over the batter in the muffin cups.
8. Place the muffin tin in the preheated oven and bake for about 12 to 15 minutes or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
9. Once done, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

how to serve Mini Cinnamon Muffins

Mini Cinnamon Muffins are best enjoyed warm, straight from the oven. You can serve them as they are or with a smear of butter for extra richness. These muffins pair perfectly with a hot cup of coffee or tea. You can also dust them with powdered sugar or serve them alongside some fresh fruit for a lovely breakfast or afternoon snack.

how to store Mini Cinnamon Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place the cooled muffins in a freezer-safe bag or container. They will stay good for about 2 months. When ready to enjoy, simply thaw them at room temperature or microwave them for a few seconds.

tips to make Mini Cinnamon Muffins

• Make sure your baking powder is fresh for the best rise in your muffins.
• Don’t over-mix the batter to keep your muffins light and fluffy.
• Experiment with adding nuts, chocolate chips, or dried fruits to the batter for a fun twist.
• For extra flavor, try adding a pinch of nutmeg along with the cinnamon.

variation

You can easily modify this recipe by using different flavors. Consider adding lemon zest for a citrus twist or substituting the cinnamon with pumpkin spice for a fall-inspired muffin. If you’re in the mood for something extra sweet, add chocolate chips or a swirl of Nutella for a delicious surprise inside each muffin!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture might be slightly denser. You may also want to add a little extra milk.

2. How can I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it has xanthan gum included or add it separately.

3. What if I don’t have caster sugar?
You can make your own caster sugar by blending granulated sugar in a food processor for a few seconds until it’s fine, but not powdered. Regular granulated sugar can also be used, though the texture may be slightly different.