Mini cinnamon muffins
Small, tender muffins coated in cinnamon sugar—ready in about 12 minutes of baking.
Servings: 24 servings
Ingredients
Ingredients
- 3/4 cupplain flour/ all-purpose flour Note 1
- 1 1/4 tspbaking powder make sure yours is still active!
- 1/8 tspcooking salt / kosher salt
- 2 large eggs at room temperature (55-60 g/2 oz each)
- 1/2 cupcaster sugar/ superfine sugar Note 2
- 2 tspoil canola, veg or other neutral oil
- 2 tbspmilk full fat best but low fat ok
- 2 tspvanilla extract
- 75 g 5 tbspunsalted butter, melted and cooled but still warm
- Canola oil spray or other neutral oil spray (Note 1)
- 2 tbspcaster sugar/ superfine sugar Note 2
- 3/4 tspcinnamon powder
Instructions
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced). Line up your mini muffin tin and have your oil spray ready.
- Make the cinnamon sugar: in a small bowl combine 2 tbsp caster (superfine) sugar and 3/4 tsp cinnamon powder. Set aside.
- Whisk the dry ingredients: in a small bowl whisk together 3/4 cup plain/all-purpose flour, 1 1/4 tsp baking powder and 1/8 tsp salt. Set aside.
- Prepare the wet ingredients: if needed, bring 2 large eggs to room temperature (55–60 g / 2 oz each). In a medium bowl whisk the eggs and 1/2 cup caster (superfine) sugar vigorously for about 20 seconds, until paler in colour.
- Add the remaining wet ingredients: whisk 2 tsp oil, 2 tbsp milk and 2 tsp vanilla extract into the eggs and sugar until combined.
- Combine wet and dry: add the flour mixture to the wet mixture in two additions—add half the flour, gently whisk until just combined, then add the remaining flour and whisk until incorporated. Do not overmix.
- Add the butter: whisk in 75 g (5 tbsp) unsalted butter that has been melted and cooled so it is still warm (not hot), until the batter is smooth and combined. Set the batter aside briefly.
- Prepare the tin and portion the batter: generously spray a mini muffin tin with canola or other neutral oil spray. Use a small cookie scoop, spoon, jug or piping bag to fill each cup about 3/4 full.
- Bake: bake the mini muffins in the preheated oven for 12 minutes (180°C/350°F conventional; 160°C fan).
- Release and coat: remove the tin from the oven and let cool in the tin for 2 minutes. Invert the tin onto a work surface and firmly bang the edge of the tin to release the muffins. While the muffins are still warm, toss them in the reserved cinnamon sugar so the coating sticks.
- Serve immediately.
Equipment
- Oven
- Mini muffin tin
- Small Bowl
- Medium Bowl
- Whisk
- Cookie scoop or spoon
Notes
Recipe Notes:
1. Flour
– Self raising flour can be used in place of the plain flour and baking powder, it should rise just as well though the crumb probably won’t be quite as soft. Wholemeal flour is not recommended, and I haven’t tried with GF flour.
2. Sugar
– You can use regular sugar in the batter but for the coating, it needs to be caster sugar / superfine sugar so it is fine enough to stick to the muffins.
3. Muffin tin size
–
If you don’t have a mini muffin tin, divide the batter between 12 regular muffin tin holes (14-15 min bake) to make flatter-than-usual muffin “discs”. Not only do you get a better cinnamon-sugar-to-cake ratio, the batter is not suitable for making full size muffins (doesn’t rise as much as I’d like).
LEFTOVERS
will keep for 3 days, At their prime freshly made, if they cool down just rewarm in microwave for 20 seconds because they are sooooo good when warm! (That’s for whole bowl of them, if it’s just one, it only takes 5 sec). Freezable 3 months.
Nutrition
per mini muffin, assuming half the cinnamon sugar is used.
1. Flour
– Self raising flour can be used in place of the plain flour and baking powder, it should rise just as well though the crumb probably won’t be quite as soft. Wholemeal flour is not recommended, and I haven’t tried with GF flour.
2. Sugar
– You can use regular sugar in the batter but for the coating, it needs to be caster sugar / superfine sugar so it is fine enough to stick to the muffins.
3. Muffin tin size
–
If you don’t have a mini muffin tin, divide the batter between 12 regular muffin tin holes (14-15 min bake) to make flatter-than-usual muffin “discs”. Not only do you get a better cinnamon-sugar-to-cake ratio, the batter is not suitable for making full size muffins (doesn’t rise as much as I’d like).
LEFTOVERS
will keep for 3 days, At their prime freshly made, if they cool down just rewarm in microwave for 20 seconds because they are sooooo good when warm! (That’s for whole bowl of them, if it’s just one, it only takes 5 sec). Freezable 3 months.
Nutrition
per mini muffin, assuming half the cinnamon sugar is used.