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Mini Cinnamon Muffins Recipe

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Delightful mini cinnamon muffins that are easy to prepare and perfect for a sweet snack or breakfast treat. These bite-sized muffins have a tender crumb, lightly sweetened with caster sugar and enhanced by a warm cinnamon sugar coating. Quick to bake and ideal for sharing or portion control.

Ingredients

Dry Ingredients

  • 3/4 cup plain flour / all-purpose flour
  • 1 1/4 tsp baking powder (ensure it’s active)
  • 1/8 tsp cooking salt / kosher salt

Wet Ingredients

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

Cinnamon Sugar Coating

  • 2 tbsp caster sugar / superfine sugar
  • 3/4 tsp cinnamon powder

Additional

  • Canola oil spray or other neutral oil spray for greasing the muffin tin

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Do not grease the muffin tin yet as you’ll be using oil spray later.
  2. Prepare Cinnamon Sugar: In a small bowl, mix together 2 tbsp caster sugar and 3/4 tsp cinnamon powder. Set aside for later coating.
  3. Whisk Dry Ingredients: In a small bowl, whisk together the plain flour, baking powder, and salt to evenly combine.
  4. Whisk Wet Ingredients: In a separate medium bowl, whisk the 2 eggs and 1/2 cup caster sugar vigorously for about 20 seconds until the mixture turns pale yellow. Add the oil, milk, and vanilla extract and whisk again until incorporated.
  5. Combine Batter: Add half of the flour mixture to the wet ingredients and gently whisk in. Then add the remaining flour and continue whisking gently. Finally, whisk in the melted butter until fully incorporated. Set this batter aside while you prepare the muffin tin.
  6. Prepare Muffin Tin: Generously spray a 24-hole mini muffin tin with canola or other neutral oil spray to prevent sticking.
  7. Fill and Bake: Using a small cookie scoop, jug, or piping bag, fill each mini muffin hole about 3/4 full with batter. Avoid overfilling to ensure proper rising. Bake in the preheated oven for 12 minutes.
  8. Cool and Release: Allow the muffins to cool for 2 minutes after baking, then invert the tin and bang the edges assertively on a work surface to release the muffins. Avoid prying as they can break easily.
  9. Coat with Cinnamon Sugar: While still warm, toss the mini muffins in the prepared cinnamon sugar so it adheres well to the surface.
  10. Serve and Enjoy: Serve the muffins immediately for the best taste, warm and fragrant.

Notes

  • Flour: You can substitute self-raising flour for plain flour and baking powder, but expect a slightly less soft crumb. Wholemeal flour and gluten-free flour were not tested and are not recommended.
  • Sugar: Use caster or superfine sugar for the cinnamon coating to ensure it sticks properly. Regular sugar can be used in the batter if desired.
  • Muffin Tin Size: If a mini muffin tin is unavailable, use a regular 12-hole muffin tin and divide the batter accordingly. Bake for 14-15 minutes. The resulting muffins will be flatter but have a better cinnamon sugar to cake ratio. The batter is not ideal for standard full-size muffins.
  • Storage: Leftover muffins keep well for 3 days. Rewarm in the microwave for about 20 seconds for the best experience. Single muffins reheat in about 5 seconds. They also freeze well for up to 3 months.

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