Description
These Mini Cinnamon Muffins are soft, buttery, and taste just like baked cinnamon doughnuts. Made with simple pantry ingredients and no special equipment, they’re a quick and irresistible treat perfect for breakfast or snacking.
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)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Grease a mini muffin tin with oil spray.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar for about 20 seconds until pale and fluffy.
- Add oil, vanilla, and milk to the egg mixture and whisk until combined.
- Add dry ingredients in two additions, whisking gently each time.
- Whisk in melted butter until the batter is smooth. It will be thinner than typical muffin batter.
- Fill muffin cavities ¾ full and bake for 12 minutes, or until golden and a toothpick comes out clean.
- Cool for 2 minutes, then invert muffins onto a wire rack.
- While warm, roll muffins in cinnamon sugar. Lightly brush with melted butter if needed for the coating to stick.
Notes
- Granulated sugar can replace caster sugar in the batter, though caster works best for coating.
- For larger muffins, use a regular muffin tin and bake for 18–20 minutes.
- Add-ins like lemon zest, chai spice, or chopped apple can enhance flavor.
- Store in an airtight container with paper towels to retain moisture.
- Freeze for up to 2 months and reheat straight from the freezer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 6g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
