Name: Mini Cinnamon Muffins
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: All-purpose flour; Caster sugar (divided for batter and coating); Baking powder; Salt; Large eggs; Unsalted butter (melted); Neutral oil (vegetable, canola, or grapeseed); Milk; Vanilla extract; Ground cinnamon; Oil spray (for greasing the tin)

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These Mini Cinnamon Muffins are soft, buttery little treats that truly taste like cinnamon doughnuts—only they’re baked, not fried. I love how they puff up with a delicate, plush crumb, making them an irresistible bite-sized indulgence perfect for breakfast, snack time, or whenever I need a cinnamon-sugar fix. No fancy ingredients or extra trips to the store—just pantry staples and a bit of muffin magic.

Mini Cinnamon Muffins

Why You’ll Love This Recipe

I love how simple these muffins are to make. They come together quickly with everyday ingredients, no mixer needed, and I don’t need to fuss with buttermilk or special add-ins. The texture is what really sets them apart—they’re softer than typical muffins, thanks to a mixing method borrowed from French Madeleines. These minis are perfect for portion control (in theory), but I find myself popping several in a row. They’re great warm, at room temp, or packed into a lunchbox for a midday treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

plain (all-purpose) flour
caster sugar (superfine sugar), divided for batter and coating
baking powder
large eggs
unsalted butter
neutral oil (vegetable, canola, or grapeseed)
milk
vanilla extract
salt
cinnamon
oil spray (for greasing the tin)

Directions

Preheat the oven to 180°C/350°F (160°C fan).
In a medium bowl, whisk flour, baking powder, and salt.
In a separate bowl, vigorously whisk eggs and sugar for about 20 seconds until pale and fluffy.
Add oil, vanilla, and milk to the egg mixture and whisk to combine.
Add dry ingredients in two batches, whisking gently between each.
Finally, whisk in the melted butter until smooth. The batter will be looser than typical muffin batters—perfectly normal.
Generously grease a mini muffin tin with oil spray right before filling.
Fill each cavity 3/4 full with batter. Don’t overfill, or they won’t rise properly.
Bake for 12 minutes until edges are golden and a toothpick inserted comes out clean.
Cool for 2 minutes, then invert the tin and bang out the muffins onto a rack.
While still warm (but cool enough to handle), roll muffins in cinnamon sugar. If needed, lightly brush the tops with melted butter to help the sugar stick.

Servings and timing

This recipe yields approximately 24 mini muffins. They bake in just 12 minutes, with about 15 minutes of prep time. Altogether, I can have a full batch ready to eat in under 30 minutes—ideal for last-minute cravings or unexpected guests.

Variations

Lemon Sugar: I sometimes skip the cinnamon and toss the muffins in lemon-zested sugar for a bright twist.
Chai Spice: Replacing cinnamon with a mix of cinnamon, cardamom, ginger, and nutmeg gives them a warming chai flavor.
Vanilla Glaze: For a sweeter touch, I drizzle them with a simple powdered sugar glaze instead of the cinnamon sugar.
Apple bits: Adding finely chopped apple to the batter gives them an apple-cinnamon doughnut feel.
Nutty crunch: I like folding in a tablespoon of finely chopped pecans or walnuts for texture.

Storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days. To keep them soft, I place a paper towel underneath and on top of them inside the container. If I want to revive their warm, doughnut-like texture, I reheat them in the microwave for 10–15 seconds. They also freeze well—up to 2 months in a sealed bag or container. I thaw at room temp or pop them in the microwave straight from the freezer.

FAQs

What can I use if I don’t have caster sugar?

I can substitute caster sugar in the batter with granulated sugar, though for the cinnamon sugar coating, caster works best because it sticks more easily.

Can I make these in a regular muffin tin?

Yes, I can. I just adjust the baking time to about 18–20 minutes and only fill the cups 3/4 full. The texture will still be soft and delicious, just not quite as poppable.

Why is my batter thicker than expected?

If my eggs or milk were cold, the batter will be slightly thicker. It’s fine—the muffins will still turn out great, though they may dome a bit more.

Can I skip the cinnamon sugar coating?

I can, but I’d be missing out on that doughnut vibe. A glaze or a sprinkle of vanilla sugar would be a nice alternative if I prefer something different.

How do I keep them from sticking to the pan?

I always grease the tin right before filling it, using oil spray rather than butter. Butter tends to stick because of its water content, while oil spray creates a cleaner release.

Conclusion

These Mini Cinnamon Muffins are a must-make for anyone who loves the flavor of cinnamon doughnuts but wants an easier, baked version. With their plush texture and sweet coating, I find myself reaching for one every time I pass the kitchen. Whether for breakfast, snack time, or just a cozy treat, these little muffins never last long in my house.