If you love cozy flavors that instantly warm your heart and fill your kitchen with irresistible aromas, you are going to adore this Mini Cinnamon Muffins Recipe. These tiny treats pack a punch of cinnamon-spiced sweetness in every bite, making them perfect for breakfast, a snack, or even a charming addition to your brunch table. Light, fluffy, and downright addictive, this recipe turns pantry staples into melt-in-your-mouth delights that you’ll want to bake again and again.
Ingredients You’ll Need
All the ingredients in this Mini Cinnamon Muffins Recipe are simple and easy to find, but each one plays a crucial role in creating that perfect texture and flavor. From the rich butter to the fragrant cinnamon, these components come together to make magic happen.
- 3/4 cup plain flour: Provides the soft, tender base for the muffins without weighing them down.
- 1 1/4 tsp baking powder: Gives the muffins a gentle rise, making them fluffy and light.
- 1/8 tsp salt: Balances sweetness and enhances all the other flavors.
- 2 large eggs: Bring structure and moisture while binding the ingredients perfectly.
- 1/2 cup caster sugar: Adds sweetness that’s smooth and doesn’t overpower the cinnamon.
- 2 tsp oil: Keeps the muffins tender and moist without a heavy feel; neutral oils like canola work beautifully.
- 2 tbsp milk: Adds creaminess to the batter, full-fat milk is ideal but low fat works fine too.
- 2 tsp vanilla extract: Infuses warmth and depth, complementing the cinnamon taste.
- 75g unsalted butter: Melted and cooled, this enriches the muffins with a luscious, buttery flavor.
- Canola oil spray: Ensures your mini muffin tin is perfectly greased, so nothing sticks.
- 2 tbsp caster sugar + 3/4 tsp cinnamon powder: This cinnamon sugar topping adds that classic sparkling, sweet, and spicy crunch on each muffin.
How to Make Mini Cinnamon Muffins Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 180°C (350°F) and generously spray your mini muffin tin with canola oil spray to ensure easy removal later. In a bowl, whisk together your flour, baking powder, and salt so they’re evenly combined. In a separate large bowl, beat the eggs with caster sugar until the mixture is pale and slightly thickened—the key to fluffiness here. Add in the oil, milk, and vanilla extract, blending gently before pouring in your warm melted butter. Finally, fold the dry ingredients into the wet mixture, being careful not to overmix; a few lumps are perfectly fine and keep the muffins tender.
Step 2: Fill and Top Your Muffin Tin
Spoon your batter evenly into the prepared muffin tin, filling each cup about three-quarters full. This gives the muffins room to rise without overflowing. In a small bowl, mix the caster sugar with cinnamon powder, then sprinkle this cinnamon sugar mixture generously over the tops of each muffin. This little extra step is what makes the muffins irresistibly crunchy and aromatic on the outside.
Step 3: Bake to Perfection
Pop your muffin tin into the preheated oven and bake for about 12 minutes, or until a toothpick inserted in the center comes out clean. The muffins should have a lovely golden top with a delicate crackle from that cinnamon crunch. Once done, leave them to cool in the tin for 5 minutes before transferring to a wire rack for complete cooling—this keeps them from becoming soggy and helps maintain their soft crumb.
How to Serve Mini Cinnamon Muffins Recipe
Garnishes
While these muffins are delightful on their own, a dusting of powdered sugar or a light drizzle of honey or maple syrup can take them to the next level. For breakfast or brunch, a smear of butter or cream cheese adds indulgent creaminess that perfectly balances the cinnamon-sugar topping.
Side Dishes
Pair your mini cinnamon muffins with fresh fruit like juicy berries, apple slices, or a fruit salad to add a refreshing burst of flavor. They also go wonderfully alongside a steaming cup of coffee, chai tea, or even a smoky cup of hot chocolate for a cozy treat.
Creative Ways to Present
If you’re serving these at a party or gathering, arrange the mini muffins on a tiered stand or pretty platter sprinkled with a little extra cinnamon sugar and maybe some edible flowers for a beautiful touch. Wrapping a few in parchment paper tied with twine makes a sweet edible gift that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
You can store leftover mini cinnamon muffins in an airtight container at room temperature for up to 3 days. Keep them slightly separated with parchment paper if stacking to avoid sticking, and you’ll find they stay wonderfully moist and flavorful.
Freezing
To freeze, first cool the muffins completely. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months, ready to enjoy whenever a cinnamon muffin craving strikes!
Reheating
Reheat frozen or day-old muffins in a preheated oven at 160°C (320°F) for about 5–7 minutes to restore their fresh-out-of-the-oven texture. Microwaving works too but be careful not to overdo it, or they might turn rubbery.
FAQs
Can I use whole wheat flour instead of plain flour in this Mini Cinnamon Muffins Recipe?
Absolutely! Whole wheat flour will give the muffins a nuttier flavor and a denser texture. You might want to use a combination of whole wheat and plain flour to keep them tender, or add a bit more milk if the batter feels too thick.
Is it possible to make these muffins dairy-free?
Yes, you can swap the butter for a dairy-free margarine or coconut oil, and use a plant-based milk such as almond or oat milk. The texture will still be lovely, and the cinnamon flavor will shine through beautifully.
Can I double the recipe?
Definitely! This Mini Cinnamon Muffins Recipe scales well. Just double all the ingredients and bake in batches if your oven or muffin tins can’t handle the full amount at once.
What’s the best way to keep these muffins moist?
Don’t overmix your batter and be sure not to overbake them. Cooling the muffins in the tin for a few minutes before transferring to a wire rack helps keep moisture locked in. Also, storing them in an airtight container quickly after cooling is key.
Can I add mix-ins like nuts or chocolate chips?
Yes! Stir in a handful of chopped nuts, raisins, or chocolate chips into the batter at the end for added texture and flavor. Just be sure not to add too much, so the muffins maintain their delicate crumb.
Final Thoughts
This Mini Cinnamon Muffins Recipe is a little bit of joy in every bite. Whether you’re baking for your family, a crowd, or just because, these muffins are easy to make and impossible to resist. I can’t wait for you to try them and discover how such a simple recipe can bring so much happiness to your kitchen table. Enjoy every warm, cinnamon-scented moment!
Print
Mini Cinnamon Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Mini Cinnamon Muffins are delightful, bite-sized treats perfect for breakfast or a sweet snack. Soft, moist, and bursting with warm cinnamon flavor, they are easy to make with simple pantry ingredients and come together quickly for a satisfying homemade muffin experience.
Ingredients
Dry Ingredients
- 3/4 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder (ensure freshness)
- 1/8 tsp cooking salt (kosher salt)
Wet Ingredients
- 2 large eggs (at room temperature, approx. 55-60g each)
- 1/2 cup caster sugar (superfine sugar)
- 2 tsp neutral oil (canola, vegetable, or similar)
- 2 tbsp milk (full fat preferred, low fat acceptable)
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter (melted and cooled but still warm)
Topping
- Canola oil spray (or other neutral oil spray)
- 2 tbsp caster sugar (superfine sugar)
- 3/4 tsp cinnamon powder
Instructions
- Prepare the dry mix: In a medium bowl, sift together the plain flour, baking powder, and salt. Sifting ensures even distribution of leavening agents and removes lumps, which contributes to a smooth muffin batter.
- Mix wet ingredients: In a separate large bowl, whisk the eggs and caster sugar until light and fluffy. This aeration helps create a tender crumb. Then add the oil, milk, vanilla extract, and melted butter, whisking just until combined.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain. Avoid overmixing to prevent tough muffins.
- Prepare muffin pan: Lightly spray a mini muffin tin with canola oil spray to prevent sticking. Spoon the batter into the tin, filling each cup approximately 3/4 full to allow room for rising.
- Make cinnamon sugar topping: In a small bowl, combine the caster sugar and cinnamon powder. Sprinkle a small amount of this mixture evenly over the tops of each muffin before baking.
- Bake: Place the muffin tin in a preheated oven at 350°F (175°C) and bake for about 12 minutes, or until a toothpick inserted in the center comes out clean and the muffins are lightly golden.
- Cool and enjoy: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Make sure your baking powder is fresh; expired baking powder will affect rise.
- Caster sugar or superfine sugar dissolves better for a smoother texture.
- Room temperature eggs blend more easily into the batter.
- Using melted butter adds richness and moisture to the muffins.
- Mini muffins bake faster than regular size; watch closely to avoid overbaking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
