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Mini cinnamon muffins on a plate with one muffin broken open to show the inside

Mini Cinnamon Muffins

Soft, buttery mini muffins rolled in cinnamon sugar for a quick bakery-style snack or breakfast bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Rest time (cooling before coating) 10 minutes
Total Time 32 minutes
Servings: 10 servings (about 2 mini muffins per serving)
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 169
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 3/4 cup 110g all-purpose flour
  • 1 1/4 tsp about 5g baking powder
  • 1/8 tsp salt
  • 2 large eggs room temperature (about 55–60g each)
  • 1/2 cup 100g caster sugar (superfine sugar)
  • 2 tsp 10 mL oil
  • 2 tsp 10 mL vanilla extract
  • 2 tbsp 30 mL milk, room temperature
  • 5 tbsp 75g unsalted butter, melted and slightly cooled
  • Canola oil spray or other neutral oil spray
  • 2 tbsp about 25g caster sugar (superfine sugar), for coating
  • 3/4 tsp about 2g cinnamon powder, for coating

Equipment

  • Mini muffin pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling rack
  • Small bowl (for cinnamon sugar)

Method
 

  1. Preheat oven to 350°F (180°C). Spray a mini muffin pan well with canola oil spray. (Assumption: oven temperature.)
  2. In a bowl, whisk flour, baking powder, and salt.
  3. In a second bowl, whisk eggs and sugar until combined. Whisk in oil, vanilla, and milk.
  4. Whisk in the melted butter (slightly cooled) until smooth.
  5. Add dry ingredients to wet and whisk just until smooth and no flour streaks remain.
  6. Fill each mini muffin cavity about 3/4 full.
  7. Bake 10–12 minutes, until tops spring back and a toothpick comes out clean (or with a few moist crumbs). (Assumption: bake time.)
  8. Mix the cinnamon and sugar in a bowl.
  9. Cool muffins 2–3 minutes, remove from pan, lightly mist with oil spray, then roll in cinnamon sugar while warm.
  10. Serve warm or cool completely before storing.

Nutrition

Serving: 12servingsCalories: 169kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 53mgSodium: 107mgPotassium: 37mgFiber: 0.5gSugar: 13gVitamin A: 73IUCalcium: 49mgIron: 0.8mg

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.

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