These Mini Cinnamon Muffins are soft, buttery, bite-size muffins finished with a sweet cinnamon-sugar coating. They bake quickly in a mini muffin pan and are rolled in cinnamon sugar while they are still warm, giving each little muffin a lightly crisp, sweet coating.
If you love cinnamon sugar mini muffins, this easy recipe is perfect for breakfast, brunch, lunchboxes, parties, or an afternoon snack with coffee. The batter is made from simple pantry ingredients, and the mini size means they bake much faster than regular muffins.
For another simple homemade treat, try my Easy 3-Ingredient Butter Cookies. If you are making a breakfast or brunch spread, these muffins are also delicious with a mug of Homemade Hot Chocolate.
Table of contents
Ingredients For the Mini Muffins
How to Make Mini Cinnamon Muffins
- Preheat oven to 350°F (180°C). Spray a mini muffin pan generously with canola oil spray.
- In a bowl, combine flour, baking powder and salt with the mixture.
- In another bowl, whisk together eggs and sugar until well combined. Whisk in oil, vanilla and milk.
- Whisk the melted (and cooled, just slightly) into mixture until smooth.
- Pour the dry into wet and stir until just combined so no more dry flour remains (do not over mix).
- Fill the mini muffin pan. Pour or spoon batter into the cavities, filling them about 3/4 full.
- Bake for 10-12 minutes, or until the tops lightly spring back and a toothpick comes out clean (or with a few moist crumbs).
- Make cinnamon sugar. Combine sugar and cinnamon in a bowl.
- Coat while warm. Cool muffins slightly for 2–3 minutes and then remove. Spray lightly with oil and roll in cinnamon sugar while still warm.
Serve. Serve warm, or allow to cool completely and store.
If you measure flour with cups rather than a scale, avoid packing flour tightly into the cup. King Arthur Baking’s flour-measuring guide is a useful reference.
Common Mistakes To Avoid
- Overmixing the muffin batter, which can make the muffins dense.
- Filling the mini muffin cups too full.
- Baking them too long, which can make them dry quickly.
- Using too much cinnamon in the batter, which can make the flavor bitter.
- Letting the muffins cool completely before coating, so the cinnamon sugar does not stick well.
- Skipping the butter or oil spray before rolling in cinnamon sugar.
- Storing them uncovered, which can make them dry out.
What to Serve With Mini Cinnamon Muffins
These mini breakfast muffins work especially well with simple drinks and breakfast dishes.
Serve them with:
- Hot coffee
- Cappuccino
- Tea
- Vanilla latte
- Cold milk
- Fresh fruit
- Yogurt
- Scrambled eggs
- Pancakes
- Fresh berries
For an extra cozy breakfast, pair them with Homemade Hot Chocolate.
You can also add them to a larger dessert table with Easy 3-Ingredient Butter Cookies.
FAQs
Yes. It may not be quite as fine in texture, but it does just the same job.
Yes. You can use a normal muffin pan, and need to bake longer (start checking after 16–20 minutes).
Most of the time it’s because you’ve overbaked or overmeasured flour. Test early, and measure flour lightly.
Roll muffins when they are still warm and lightly spray with oil spray just before rolling.
Yes. The coating might go a bit soft once they thaw so just toss in some fresh cinnamon sugar and to take the edge off.
Yes. Double all the quantities and bake in batches, re-covering the batter between baking.
More Dessert Links
Easy Cinnamon Sugar Muffin Bites
Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C). Spray a mini muffin pan well with canola oil spray. (Assumption: oven temperature.)
- In a bowl, whisk flour, baking powder, and salt.
- In a second bowl, whisk eggs and sugar until combined. Whisk in oil, vanilla, and milk.
- Whisk in the melted butter (slightly cooled) until smooth.
- Add dry ingredients to wet and whisk just until smooth and no flour streaks remain.
- Fill each mini muffin cavity about 3/4 full.
- Bake 10–12 minutes, until tops spring back and a toothpick comes out clean (or with a few moist crumbs). (Assumption: bake time.)
- Mix the cinnamon and sugar in a bowl.
- Cool muffins 2–3 minutes, remove from pan, lightly mist with oil spray, then roll in cinnamon sugar while warm.
- Serve warm or cool completely before storing.
Nutrition
Video
Notes
- Don’t overmix after adding flour—mix only until combined to keep the muffins tender.
- Regular granulated sugar can replace caster sugar if needed.
- Whole milk gives the best texture, but low-fat milk works.
- For the best coating, roll muffins while warm and lightly misted with oil spray.
- To freeze, cool completely and store airtight up to 2 months; re-roll in fresh cinnamon sugar after thawing if desired.
Tried this recipe?
Let us know how it was!Estimated reading time: 5 minutes
