Easy Cinnamon Sugar Mini Muffins (Printable)
Tender bite-sized muffins with sweet cinnamon sugar coating, ready in 22 minutes for breakfast or snacking.
# What You Need:
→ Muffin Batter
01 - 1 ½ cups all-purpose flour
02 - ½ cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - ½ cup whole milk
08 - ⅓ cup vegetable oil
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - ¼ cup unsalted butter, melted
12 - ⅓ cup granulated sugar
13 - 1 teaspoon ground cinnamon
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 24-cup mini muffin tin with cooking spray or line with paper liners.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
03 - In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. The batter should remain slightly lumpy—avoid overmixing.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
07 - Let the muffins cool in the pan for 5 minutes, then carefully transfer to a wire cooling rack.
08 - While the muffins are still warm, dip the top of each muffin into the melted butter, then immediately roll in the cinnamon sugar mixture to coat evenly.
09 - Serve warm or at room temperature. Best enjoyed the same day for optimal texture.
# Expert Suggestions:
01 -
- These disappear faster than any other treat in my house seriously 24 mini muffins is never enough
- The tender crumb and crunchy sugar coating reminds me of fresh donut holes but way easier to make
02 -
- Overmixing creates tough muffins so stop as soon as the flour disappears
- The cinnamon sugar only sticks properly while the muffins are still warm
03 -
- Use a cookie scoop to portion batter evenly and quickly
- Let the melted butter cool slightly so it does not start to solidify when coating