Go Back
Homemade Mini cinnamon muffins photo

Mini cinnamon muffins

These Mini cinnamon muffins are SO DELICIOUS! Perfectly fluffy and sweet, they make a delightful snack or breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 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

Equipment

  • Oven
  • Mini muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. Step 2: Prepare the Muffin Tin - Spray your mini muffin tin with canola oil or another neutral oil spray to prevent sticking.
  3. Step 3: Combine Dry Ingredients - In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon powder.
  4. Step 4: Mix Wet Ingredients - In another bowl, beat the eggs until well-combined, then add sugar, oil, milk, and vanilla extract. Mix until smooth.
  5. Step 5: Combine Wet and Dry Ingredients - Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  6. Step 6: Add Melted Butter - Fold in the melted unsalted butter to add richness to your muffins.
  7. Step 7: Fill the Muffin Tin - Fill each muffin cup about 2/3 full with batter.
  8. Step 8: Cinnamon Sugar Topping - Mix the sugar and cinnamon, then sprinkle it generously on top of each muffin before baking.
  9. Step 9: Bake Away! - Bake for about 12-15 minutes, or until the tops are golden and a toothpick comes out clean.
  10. Step 10: Cool and Enjoy - Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

  • For a seasonal twist, add chopped apples or pumpkin puree in fall.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins in a zip-lock bag for up to 3 months and thaw when ready to enjoy.