Mini Cinnamon Muffins
Tender, buttery mini muffins baked until golden and coated in cinnamon sugar. Makes 24.
By Cookin' KitchenUpdated
- Total: 32 minutes
- Makes: 24 muffins
Recipe
Mini Cinnamon Muffins
Tender, buttery mini muffins baked until golden and coated in cinnamon sugar. Makes 24.
Cookin' · https://cookin.club/recipes/mini-cinnamon-muffins
- Prep
- 20 minutes
- Cook
- 12 minutes
- Total
- 32 minutes
- Makes
- 24 muffins
Ingredients
For 24 muffins
Muffins
Cinnamon sugar
Equipment
- Oven
- Small bowl
- Medium bowl
- Whisk
- 24-hole mini muffin tin
- Small cookie scoop, jug or piping bag
- Work surface
Instructions
Method
Step 1: Preheat the oven to 180°C/350°F (160°C fan-forced). Do not grease the muffin tin yet.
Step 2: Mix the caster sugar and cinnamon in a small bowl and set aside.
Step 3: Whisk the flour, baking powder and salt together in a small bowl.
Step 4: In a separate medium bowl, whisk the eggs and sugar vigorously for 20 seconds, until pale yellow. Add the oil, milk and vanilla, then whisk again.
Step 5: Add half of the flour mixture and gently whisk it in. Whisk in the remaining flour, then gently whisk in the butter until incorporated. Set the batter aside while you prepare the muffin tin.
Step 6: Just before filling, generously spray a 24-hole mini muffin tin with oil. Fill each hole three-quarters full; do not overfill. A small cookie scoop with a lever, a jug or a piping bag can help.
Tip: Spraying the tin just before filling helps the muffins release easily.
Step 7: Bake for 12 minutes. Cool in the tin for 2 minutes, then invert the tin and firmly tap its edge against a work surface to release the muffins. Do not pry them out, or they may break.
Step 8: While the muffins are warm, toss them in the cinnamon sugar so it sticks, then serve immediately.
Notes
Storage and serving
The muffins keep for 3 days and can be frozen for up to 3 months. They are best freshly made; warm cooled muffins in the microwave for 20 seconds.
Tin and sugar options
If you do not have a mini muffin tin, divide the batter among 12 regular muffin tin holes and bake for 14–15 minutes. The muffins will be flatter than usual; the batter is not suited to full-size muffins.
Regular sugar can be used in the batter, but use caster or superfine sugar for the coating so it is fine enough to stick.
Nutrition per muffin
- Calories
- 65 kcal
- Fat
- 3 g
- Saturated fat
- 2 g
- Carbohydrates
- 8 g
- Sugar
- 5 g
- Fiber
- 0.1 g
- Protein
- 1 g
- Sodium
- 18 mg
- Cholesterol
- 21 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These bite-size muffins have a soft, buttery crumb and a cinnamon-sugar coating. The batter is inspired by French Madeleines and is baked rather than fried.
The recipe makes 24 mini muffins. Mix the cinnamon sugar before preparing the batter so it is ready when the muffins come out of the pan.
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