Mini Cinnamon Muffins
If you love the warm, comforting flavors of cinnamon and the irresistible charm of bite-sized treats, these 4 Mini Cinnamon Muffins are about to become your new obsession. With their tender crumb, sweet and spicy sugar coating, and incredibly easy prep, this recipe is a lifesaver for last-minute brunches or after-school snacks. The 4 format makes sharing simple (or portion control, if you’re feeling noble!), and every step is designed for maximum flavor and minimum fuss. Trust me — one batch is never enough!
Ingredients You’ll Need
The magic of these 4 Mini Cinnamon Muffins lies in just a few pantry staples coming together for a fluffy, aromatic, crowd-pleasing treat. Each ingredient here really pulls its weight, creating wonderful texture, flavor, and that iconic cinnamon whirl.
- Plain flour (all-purpose): The base for structure and softness in the muffins.
- Baking powder: Gives that perfect rise and keeps every mini muffin perfectly pillowy.
- Salt: Just a pinch amplifies all the other flavors and creates balance.
- Eggs: Room-temp eggs whip up light and lovely, binding everything together.
- Caster sugar (superfine): Dissolves easily and provides sweetness without any graininess.
- Neutral oil (like canola or vegetable): Makes the crumb moist without overpowering the flavor.
- Milk: Full-fat gives richer flavor, but low-fat works too; keeps the muffins tender.
- Vanilla extract: Adds warmth and rounds out the cinnamon beautifully.
- Unsalted butter: Melted and just warm, it creates the dense, buttery richness you’ll love.
- Canola oil spray: Essential for getting those 4 Mini Cinnamon Muffins out of the tin—don’t skip this!
- Cinnamon powder: The star of the show for that signature spicy kick in the sugar coating.
- Extra caster sugar: For rolling the muffins after baking—this is what makes them so addictive.
How to Make Mini Cinnamon Muffins
Step 1: Preheat and Prep
Begin by preheating your oven to 180°C/350°F (or 160°C if you’re using a fan). Resist the urge to grease the muffin tin just yet; you’ll want to do this immediately before filling so the spray doesn’t pool. Getting the oven nice and hot is the first secret to fluffy 4 Mini Cinnamon Muffins that rise like a dream.
Step 2: Mix the Cinnamon Sugar
In a small bowl, blend the cinnamon powder and extra caster sugar. Set this mixture aside—you’ll use it to give your 4 Mini Cinnamon Muffins their signature sweet, sparkly coating the moment they come out of the oven.
Step 3: Combine the Dry Ingredients
In another small bowl, whisk together your plain flour, baking powder, and salt. This step ensures all your leavening and seasonings are evenly distributed, so every tiny muffin is perfect.
Step 4: Whisk the Wet Ingredients
Grab a medium bowl and whisk the eggs with the sugar—really get in there for about 20 seconds, until the mixture becomes light, pale, and slightly fluffy. Then, mix in the neutral oil, milk, and vanilla extract. This creates a beautifully smooth base for your 4 Mini Cinnamon Muffins.
Step 5: Finish the Batter
Add half the flour mixture to your wet ingredients and whisk gently. Once incorporated, add the rest of the flour, followed by the melted butter, mixing until no dry spots remain. You want a smooth batter that’s luxurious but not over-mixed, which keeps the 4 Mini Cinnamon Muffins super tender.
Step 6: Fill and Bake
Generously spray a 24-hole mini muffin tin with oil spray—this is non-negotiable for easy removal! Fill each cup about 3/4 full (a cookie scoop or piping bag makes this neat and quick). Bake for 12 minutes, just until golden and a tester comes out clean.
Step 7: Release and Coat
Cool the muffins for 2 minutes only, then invert the tin and sharply tap it on your work surface to knock the muffins out—don’t try to pry them, or they may break. While still warm, roll them in cinnamon sugar. The residual heat helps the sugar stick beautifully, giving each of your 4 Mini Cinnamon Muffins a sparkly finish.
How to Serve Mini Cinnamon Muffins
Garnishes
A fine dusting of extra cinnamon or even a quick drizzle of melted white chocolate makes these 4 Mini Cinnamon Muffins look bakery-worthy. If you want to add a delicate touch, toss a few edible flowers or berries on the platter for extra color.
Side Dishes
These muffins are delightful with a big mug of hot chocolate, spiced tea, or rich coffee. For brunch, serve with yogurt and fresh fruit—the subtle tang and juiciness pair so well with warm, cinnamon sugar goodness from your 4 Mini Cinnamon Muffins.
Creative Ways to Present
Try stacking these 4 Mini Cinnamon Muffins into a playful pyramid on a tiered cake stand, or pop each muffin into a mini cupcake liner for easy grab-and-go snacking at parties. You can also pack up 4 in a cellophane bag and tie it with twine for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Leftover 4 Mini Cinnamon Muffins keep well in an airtight container at room temperature for up to two days. Just be sure they are fully cooled before storing to prevent sogginess from trapped steam.
Freezing
These little beauties freeze up beautifully! Once completely cooled, arrange the 4 Mini Cinnamon Muffins in a single layer on a baking sheet to freeze, then transfer to a freezer-safe zip bag. Pull out a few (or all 4!) whenever you need a quick treat—best enjoyed within one month.
Reheating
To bring your 4 Mini Cinnamon Muffins back to their just-baked glory, pop them in a preheated 160°C/320°F oven for about 5 minutes. You can also microwave in short bursts, though the oven gives better texture and revives that sugar crunch.
FAQs
Can I use regular-sized muffin tins instead of mini?
Absolutely! Adjust the baking time to around 18-20 minutes for standard muffins, and keep an eye out for golden edges and a springy top. The recipe is just as delicious in 4 larger portions if you prefer!
What kind of cinnamon is best for these 4 Mini Cinnamon Muffins?
Ground Ceylon or Cassia cinnamon work beautifully, but Cassia is more commonly found in stores. Feel free to use your favorite, but always use fresh cinnamon for the boldest flavor.
Can I swap out the all-purpose flour for a gluten-free blend?
Yes! Use your go-to 1:1 gluten-free baking flour. The structure will be a little different, but the result is still a soft, cinnamon-kissed treat in a 4 muffin batch.
Why do the muffins need to be coated in sugar while warm?
Rolling the 4 Mini Cinnamon Muffins in cinnamon sugar while warm ensures the sugar sticks evenly and forms a wonderful, ever-so-slightly crisp shell—a key part of their addictive appeal.
Can I double or halve the recipe easily?
Definitely! Halve the ingredients for a quick 4 muffin snack, or double up to keep everyone happy (and maybe freeze some for later). The basic ratios hold up with a little math.
Final Thoughts
I can’t say enough about how addictive, easy, and downright delightful these 4 Mini Cinnamon Muffins are—you’ll be making them for every occasion in no time. Grab your ingredients and treat yourself (and others!) to a batch of cinnamon bliss soon!
Print
Mini Cinnamon Muffins
- Total Time: 27 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Delight your morning with these irresistible Mini Cinnamon Muffins! With a perfect balance of sweetness and spice, these bite-sized treats are sure to be a hit for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 3/4 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder
- 1/8 tsp cooking salt / kosher salt
Wet Ingredients:
- 2 large eggs, at room temperature
- 1/2 cup caster sugar (superfine sugar)
- 2 tsp oil (canola, vegetable, or other neutral oil)
- 2 tbsp milk (full fat preferred)
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter, melted and cooled
For Cinnamon Sugar Coating:
- 2 tbsp caster sugar (superfine sugar)
- 3/4 tsp cinnamon powder
Instructions
- Preheat the oven: Preheat oven to 180°C/350°F (160°C fan-forced).
- Prepare Cinnamon Sugar: Mix the sugar and cinnamon in a small bowl and set aside.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt in a small bowl.
- Mix Wet Ingredients: In a separate bowl, whisk eggs and sugar until pale yellow. Add oil, milk, and vanilla; whisk to combine.
- Finish Batter: Gradually add and whisk in the flour, then gently mix in the melted butter.
- Bake: Spray mini muffin tin, fill 3/4 full with batter, bake for 12 minutes.
- Coat with Cinnamon Sugar: Invert muffins, coat with cinnamon sugar while warm, and serve.
Notes
- Do not overfill the muffin tin to ensure proper rising.
- Coating the muffins with cinnamon sugar while warm helps it stick better.
- Best served fresh on the day of baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Mini Cinnamon Muffins, Breakfast, Snack, Cinnamon Sugar, Baking
