Imagine biting into a warm, fluffy mini muffin that erupts with cinnamon-sugary goodness in every single bite! These Cinnamon Topped Mini Muffins are the ultimate breakfast treat that will transform your morning routine from mundane to magical. Perfect for busy families, weekend brunches, or when you're craving a quick sweet indulgence, these bite-sized delights are so irresistible that you'll want to make a double batch – trust me! Packed with classic flavors and incredibly easy to prepare, these mini muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1/4 cup sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin thoroughly with non-stick cooking spray or butter, ensuring each cup is completely coated.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate medium bowl, mix the milk, vegetable oil, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 full with the batter.
- In a small bowl, mix the topping sugar and cinnamon together until well blended.
- Sprinkle the cinnamon-sugar mixture generously over the top of each unbaked mini muffin.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Don't overmix the batter: Stir just until ingredients are combined to keep muffins tender and light.
- Use room temperature ingredients: This helps create a more uniform batter and ensures even baking.
- Fill muffin cups only 2/3 full to prevent overflow and allow proper rising.
- Check muffins early: Oven temperatures can vary, so start checking at 12 minutes to prevent overbaking.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- Let muffins cool slightly in the pan before removing to help them hold their shape.
- For a flavor variation, try adding mini chocolate chips or chopped nuts to the batter.
- If you don't have a mini muffin tin, you can use a regular muffin tin and adjust baking time accordingly.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 10mg
