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Mini Cinnamon Muffins Recipe

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4 from 5 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 24 mini muffins

Description

These Mini Cinnamon Muffins are delightfully moist and fluffy, flavored with warm cinnamon and topped with a crunchy cinnamon sugar coating. Perfect for a quick breakfast, snack, or party treat, they bake in just 12 minutes and yield 24 bite-sized muffins that are impossible to resist.

Ingredients

Dry Ingredients

  • 3/4 cup plain flour (all-purpose flour)
  • 1 1/4 tsp baking powder (ensure freshness)
  • 1/8 tsp kosher salt

Wet Ingredients

  • 2 large eggs (55-60g each, at room temperature)
  • 1/2 cup caster sugar (superfine sugar)
  • 2 tsp neutral oil (canola or vegetable oil)
  • 2 tbsp milk (full fat preferred, low fat acceptable)
  • 2 tsp vanilla extract
  • 75g (5 tbsp) unsalted butter, melted and cooled but still warm

Topping

  • Canola oil spray (or other neutral oil spray)
  • 2 tbsp caster sugar (superfine sugar)
  • 3/4 tsp cinnamon powder

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven. Do not grease the muffin tin yet.
  2. Prepare Cinnamon Sugar: In a small bowl, mix together 2 tablespoons of caster sugar with 3/4 teaspoon of cinnamon powder. Set this aside for topping the muffins later.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and kosher salt in a small bowl until evenly combined.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs and caster sugar vigorously for about 20 seconds until the mixture is pale yellow and slightly frothy. Add the oil, milk, and vanilla extract, and whisk again until combined.
  5. Make the Batter: Add half the dry ingredients into the wet ingredients and gently whisk until partially combined. Then add the remaining dry ingredients and continue to gently whisk. Finally, whisk in the melted, warm unsalted butter until fully incorporated. Set the batter aside.
  6. Prepare Muffin Tin: Generously spray a 24-hole mini muffin tin with canola or neutral oil spray to prevent sticking.
  7. Fill Muffin Tin: Using a small cookie scoop, jug, or piping bag, fill each mini muffin cup about 3/4 full with the batter. Avoid overfilling to ensure proper rising.
  8. Bake Muffins: Bake in the preheated oven for 12 minutes until the muffins are cooked through and a toothpick inserted into the center comes out clean.
  9. Cool and Remove Muffins: Let the muffins cool in the tin for 2 minutes, then invert the tin and bang its edge assertively on a work surface to release the muffins. Do not pry them out as they are delicate and may break.
  10. Toss in Cinnamon Sugar: While the muffins are still warm, toss them in the prepared cinnamon sugar mixture so it sticks well to the surface.
  11. Serve: Serve the muffins immediately for the best texture and flavor.

Notes

  • Make sure your baking powder is fresh and active for proper rising.
  • Using full-fat milk gives the muffins a better texture but low-fat milk can be used as a substitute.
  • Using a non-stick oil spray helps muffins release easily from the mini muffin tin.
  • Do not overfill the muffin cups to allow room for the muffins to rise properly.
  • Tossing muffins in cinnamon sugar while warm helps the sugar stick better and forms a delicious crunchy topping.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/mini-cinnamon-muffins-recipe/