Name: Mini cinnamon muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3/4 cup plain flour or all-purpose flour; 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)); 1/2 cup caster sugar or superfine sugar; 2 tsp oil ((canola, vegetable, or other neutral oil)); 2 tbsp milk ((full fat best but low fat okay)); 2 tsp vanilla extract; 75 g unsalted butter ((melted and cooled but still warm)); Canola oil spray or other neutral oil spray ((for greasing the muffin tin)); 2 tbsp caster sugar or superfine sugar; 3/4 tsp cinnamon powder

There’s something undeniably comforting about the warm, sweet aroma of cinnamon wafting through your kitchen, isn’t there? These Mini cinnamon muffins are not only a delightful treat for breakfast, but they also make for perfect snacks throughout the day. With their soft, fluffy texture and a sprinkle of cinnamon sugar on top, they’re sure to become a family favorite. Plus, they’re incredibly easy to whip up, making them ideal for both seasoned bakers and those just starting out. Let’s dive into the delicious world of mini muffins!

The Upside of Mini cinnamon muffins

Mini cinnamon muffins are the ultimate combination of convenience and flavor. Their bite-sized nature makes them perfect for snacking on the go or serving at gatherings. The generous hint of cinnamon paired with the sweetness of sugar creates a taste that is simply irresistible. Moreover, making them in miniature form allows for portion control without sacrificing indulgence. And with a quick prep time, you can have these muffins ready in no time, making them an excellent choice for a busy morning or an afternoon pick-me-up.

What You’ll Gather

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 best but low fat 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

Setup & Equipment

Oven: Preheat to 350°F (175°C).
Mini muffin tin: A non-stick mini muffin pan is ideal for easy removal.
Mixing bowls: One for the dry ingredients and another for the wet ingredients.
Whisk: To combine ingredients smoothly.
Spatula: For folding the batter gently.
Cooling rack: To allow the muffins to cool evenly.

From Start to Finish: Mini cinnamon muffins

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Spray your mini muffin tin with canola oil or another neutral oil spray to prevent sticking. This step is essential for easy muffin removal once they’re baked.

Step 3: Combine Dry Ingredients

In a mixing bowl, whisk together the 3/4 cup plain flour, 1 1/4 tsp baking powder, 1/8 tsp salt, and 3/4 tsp cinnamon powder. This helps to ensure that the baking powder is evenly distributed, leading to a well-risen muffin.

Step 4: Mix Wet Ingredients

In another bowl, beat the 2 large eggs until they’re well-combined. Then add in 1/2 cup caster sugar, 2 tsp oil, 2 tbsp milk, and 2 tsp vanilla extract. Mix until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to over-mix, as this can lead to dense muffins.

Step 6: Add Melted Butter

Once your batter is nearly mixed, fold in the 75g melted unsalted butter. This adds richness to your muffins and creates a lovely texture.

Step 7: Fill the Muffin Tin

Using a spoon or a small ice cream scoop, fill each muffin cup about 2/3 full with batter. This allows enough room for the muffins to rise without overflowing.

Step 8: Cinnamon Sugar Topping

In a small bowl, mix together 2 tbsp caster sugar and 3/4 tsp cinnamon powder. Sprinkle this mixture generously on top of each muffin before baking for that extra touch of sweetness and spice.

Step 9: Bake Away!

Place the muffin tin in your preheated oven and bake for about 12-15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

Step 10: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a cooling rack. Enjoy them warm or at room temperature!

Warm & Cool Weather Spins

Fall: Add chopped apples or pumpkin puree for a seasonal twist.
Winter: Stir in dried cranberries or walnuts for added flavor and texture.
Spring: Consider adding lemon zest for a bright, fresh taste.
Summer: Incorporate blueberries or strawberries for a fruity variation.

Things That Go Wrong

Even the best bakers have their off days. Here are some common issues and their solutions:

Dense muffins: This can happen if you over-mix the batter. Mix until just combined.
Burnt tops: Keep an eye on your muffins in the last few minutes of baking. Oven temperatures can vary.
Sticking to the pan: Always ensure your muffin tin is well-greased before pouring in the batter.
Too crumbly: Check your ingredient measurements, especially the flour, as too much can lead to dry muffins.

Meal Prep & Storage Notes

These Mini cinnamon muffins are perfect for meal prep. Here’s how to store them:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: If you want to keep them longer, they can be stored in the fridge for up to a week.
Freezer: For longer storage, freeze the muffins in a zip-lock bag for up to 3 months. Thaw at room temperature or warm them in the microwave when you’re ready to enjoy.

Quick Questions

Can I substitute the eggs in this recipe?

Yes! You can use unsweetened applesauce or a flaxseed meal mixture (1 tbsp ground flaxseed mixed with 2.5 tbsp water) as an egg substitute for a vegan option.

What if I don’t have caster sugar?

You can easily make your own by blending granulated sugar in a food processor until fine. It’s a great alternative and works perfectly in this recipe.

How can I make these muffins gluten-free?

Replace the plain flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for better texture.

Can I add mix-ins to the batter?

Absolutely! Feel free to add chocolate chips, nuts, or dried fruits for additional flavor and texture.

The Last Word

These Mini cinnamon muffins are as delightful to make as they are to eat. With their simple ingredients and quick preparation, they are a perfect addition to any meal or snack time. Whether you enjoy them fresh out of the oven or saved for later, the warm cinnamon flavor will always bring a smile. So, roll up your sleeves, gather your ingredients, and get ready to bake some happiness right into your kitchen!