Description of this Recipe
These Mini Cinnamon Muffins are bite-sized delights, perfect for a quick breakfast, a sweet snack, or a charming addition to any brunch spread. Light, fluffy, and bursting with warm cinnamon sugar, these muffins are incredibly easy to make and utterly irresistible. Their miniature size makes them ideal for portion control (if you can resist eating more than one!) and kid-friendly snacking.
Why You Will Love This Recipe
You’ll adore these mini muffins for several reasons:
- Quick and Easy: From start to finish, these muffins come together in under 30 minutes, making them a perfect choice for busy mornings or last-minute cravings.
- Simple Ingredients: The recipe calls for everyday pantry staples, so you likely have everything you need on hand.
- Perfectly Portioned: Their small size makes them ideal for guilt-free snacking and ensures everyone gets a perfectly sized treat.
- Kid-Friendly: Children love these mini muffins! They’re easy to hold, fun to eat, and the cinnamon sugar coating is always a hit.
- Incredibly Delicious: The combination of a light, airy crumb and a generous coating of cinnamon sugar creates a flavor explosion that will leave you wanting more.
- Versatile: These mini muffins are perfect on their own, but you can also serve them with coffee, tea, or a scoop of vanilla ice cream. They are also awesome warmed slightly with butter!
Ingredients:
Cups
- 3/4 cup plain flour / all-purpose flour
- 1 1/4 tsp baking powder (make sure yours is still active!)
- 1/8 tsp cooking salt / kosher salt
- 2 large eggs, at room temperature (55-60g/2oz each)
- 1/2 cup caster sugar / superfine sugar
- 2 tsp oil (canola, veg or other neutral oil)
- 2 tbsp milk, full fat best but low fat ok
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter, melted and cooled but still warm
- Canola oil spray, or other neutral oil spray
Metric
- 95g plain flour / all-purpose flour
- 5g baking powder (make sure yours is still active!)
- 0.5g cooking salt / kosher salt
- 2 large eggs, at room temperature (55-60g/2oz each)
- 100g caster sugar / superfine sugar
- 10ml oil (canola, veg or other neutral oil)
- 30ml milk, full fat best but low fat ok
- 10ml vanilla extract
- 75g unsalted butter, melted and cooled but still warm
- Canola oil spray, or other neutral oil spray
Cinnamon Sugar:
- 2 tbsp caster sugar / superfine sugar
- 3/4 tsp cinnamon powder
Cinnamon Sugar (Metric):
- 25g caster sugar / superfine sugar
- 2g cinnamon powder
Preparation:
Step 1: Preheat your oven to 180°C/350°F (160°C fan-forced). It’s crucial that your oven is properly preheated to ensure the muffins rise correctly and bake evenly. While the oven is heating, prepare your mini muffin tin by generously spraying it with canola oil spray. Ensure every nook and cranny is coated to prevent the muffins from sticking.
Step 2: In a small bowl, prepare the cinnamon sugar mixture. Combine the caster sugar and cinnamon powder, mixing well until evenly distributed. Set aside. This mixture will add a delightful sweetness and warm spice to the outside of your muffins.
Step 3: In a separate small bowl, whisk together the dry ingredients. Combine the plain flour, baking powder, and salt. Whisk thoroughly to ensure the baking powder is evenly distributed, which is essential for achieving a light and fluffy texture.
Step 4: In a medium bowl, prepare the wet ingredients. Whisk the eggs and caster sugar vigorously for about 20 seconds until the mixture becomes pale yellow and slightly thickened. This step helps to incorporate air into the batter, resulting in a lighter crumb. Add the oil, milk, and vanilla extract to the egg mixture and whisk until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients. Add half of the flour mixture to the wet ingredients and gently whisk until just combined. Avoid overmixing at this stage, as it can lead to tough muffins. Add the remaining flour mixture and continue to whisk until the batter is smooth and there are no visible lumps.
Step 6: Gently whisk in the melted butter until just incorporated. Be careful not to overmix the batter once the butter is added. Overmixing can cause the gluten in the flour to develop, resulting in a dense and chewy texture.
Step 7: Fill each muffin cup of the prepared mini muffin tin about 3/4 full with batter. A small cookie scoop with a lever or a piping bag can be helpful for portioning the batter evenly. Avoid overfilling the muffin cups, as this can cause the muffins to spill over during baking and prevent them from rising properly.
Step 8: Bake in the preheated oven for 12 minutes. The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on them towards the end of the baking time to prevent them from overbaking and becoming dry.
Step 9: Remove the muffins from the oven and let them cool in the muffin tin for 2 minutes. This allows them to firm up slightly, making them easier to remove.
Step 10: Invert the muffin tin and assertively bang the edge of the pan on a work surface to knock the muffins out of the tin. Avoid trying to pry them out with a fork or knife, as this can cause them to break apart.
Step 11: While the muffins are still warm, toss them in the cinnamon sugar mixture, ensuring they are evenly coated. The warmth of the muffins will help the cinnamon sugar adhere to them.
Step 12: Serve the mini cinnamon muffins immediately and enjoy! They are best enjoyed warm, when they are at their freshest and most flavorful.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Delicious
- Overall Rating: 5/5 Stars
Serving Suggestions:
- Serve warm as a breakfast treat with coffee or tea.
- Include them in a brunch spread alongside other breakfast favorites like scrambled eggs, bacon, and fruit.
- Pack them in lunchboxes for a sweet midday treat.
- Serve them as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
- Offer them as a snack at parties or gatherings.
- Pair with a glass of cold milk for a simple yet satisfying treat.
- Drizzle with a light glaze made from powdered sugar and milk for added sweetness.
Tips:
- Use room temperature eggs for a smoother batter and better rise.
- Be sure your baking powder is fresh for optimal leavening.
- Don’t overmix the batter, as this can lead to tough muffins.
- Spray the muffin tin generously to prevent sticking.
- Toss the muffins in cinnamon sugar while they are still warm for better adhesion.
- Store leftover muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the muffins in a freezer-safe bag or container for up to 2 months. Thaw completely before serving.
- Add a pinch of nutmeg or cardamom to the cinnamon sugar mixture for a more complex flavor.
- Substitute brown sugar for caster sugar in the cinnamon sugar mixture for a richer, more caramel-like flavor.
- Add chocolate chips, chopped nuts, or dried fruit to the batter for added texture and flavor.
Prep Time:
- 10 minutes
Cook Time:
- 12 minutes
Total Time:
- 22 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
Calories:
- Approximately 75-85 calories per muffin
Protein:
- Approximately 1 gram per muffin
Sodium:
- Approximately 20-30mg per muffin
Conclusion
These Mini Cinnamon Muffins are a delightful treat that’s perfect for any occasion. Their simplicity, deliciousness, and kid-friendly appeal make them a winning recipe that you’ll turn to time and time again. Whether you’re looking for a quick breakfast, a sweet snack, or a charming addition to your next gathering, these mini muffins are sure to please. So gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible bite-sized delights!
Questions and Answers About This Recipe:
Q1: Can I use self-raising flour instead of plain flour and baking powder?
A: While you can use self-raising flour, it’s generally best to stick with plain flour and baking powder for this recipe. Self-raising flour already contains a leavening agent, but the amount may not be precisely what’s needed for this particular recipe. Using plain flour and baking powder allows you to control the amount of leavening, resulting in a lighter and more consistent texture.
Q2: Can I make these muffins ahead of time?
A: Yes, you can definitely make these muffins ahead of time. They are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 2 months. Thaw completely before serving.
Q3: Can I use a different type of oil?
A: Yes, you can substitute the canola oil with another neutral-flavored oil, such as vegetable oil, sunflower oil, or even melted coconut oil. Avoid using strongly flavored oils like olive oil, as they can alter the taste of the muffins.
Q4: Can I add a glaze to these muffins?
A: Absolutely! A simple glaze can add an extra touch of sweetness and flavor to these muffins. To make a glaze, whisk together powdered sugar and milk until you reach your desired consistency. You can also add a touch of vanilla extract or lemon juice for added flavor. Drizzle the glaze over the muffins once they have cooled slightly.
Q5: Can I double the recipe?
A: Yes, you can easily double the recipe to make a larger batch of muffins. Simply double all of the ingredients and follow the same instructions. Keep in mind that you may need to bake the muffins in multiple batches, depending on the size of your muffin tin. You may also need to increase the baking time slightly if you are baking a larger batch.
