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
Scale
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.
