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Mini cinnamon muffins baked to perfection, topped with a sprinkle of cinnamon sugar.

Mini Cinnamon Muffins

Mini Cinnamon Muffins are tender, fluffy treats bursting with warm cinnamon flavor, perfect for cozy mornings or sweet afternoon snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • ¾ cup plain flour / all-purpose flour
  • 1 ¼ tsp baking powder Make sure yours is still active!
  • ⅛ tsp cooking salt / kosher salt
  • ¾ tsp cinnamon powder
Wet Ingredients
  • 2 large eggs (at room temperature; 55-60 g/2 oz each)
  • ½ cup caster sugar / superfine sugar
  • 2 tsp oil (canola, veg, or other neutral oil)
  • 2 tbsp milk (full fat best but low fat is okay)
  • 2 tsp vanilla extract
  • 75 g unsalted butter, melted and cooled but still warm
Topping
  • 2 tbsp caster sugar / superfine sugar For sprinkling on top
Miscellaneous
  • Canola oil spray (or other neutral oil spray)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease your muffin tray with canola oil spray.
  2. In a medium bowl, whisk together the plain flour, baking powder, salt, and cinnamon powder.
  3. In another large bowl, beat the eggs and mix in the caster sugar. Stir in the oil, milk, and vanilla extract, followed by the warm melted butter.
  4. Gradually add the dry ingredients to the wet mixture, folding them gently.
Baking
  1. Spoon the batter into muffin cups about 2/3 full. Sprinkle additional caster sugar on top if desired.
  2. Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
Cooling
  1. Allow the muffins to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

To store, place muffins in an airtight container for up to three days. For freezing, wrap muffins individually and store in a freezer-safe bag for up to three months.