Mini cinnamon muffins Recipe

I swear, these Mini Cinnamon Muffins style similar to doughnuts! Besides, nicely, you recognize. They’re baked, not deep fried. 🙂 And the within is plusher and extra buttery. I problem you to cease at one!

Mini cinnamon muffins

These mini cinnamon muffins are a simple, bake-now deal with made with pantry staples – butter, sugar, flour, eggs, and cinnamon. No retailer runs for buttermilk, no overpriced out-of-season blueberries, no frustration as a result of somebody’s raided the chocolate chips!

I made them mini somewhat than common muffin dimension for additional cute issue (suppose – popping in your mouth) and also you’ll love how plush the crumb is. Noticeably softer and extra delicate than common muffins.

Truthfully, these little bites of pleasure style similar to mini cinnamon doughnuts and can vanish by the handful! Make them for breakfast, lunchboxes, afternoon tea… or just once you want a little bit of mini muffin happiness. Which is – all the time, no?😃

Proof of additional plush delicate crumb

Right here’s an in depth up of the within. Discover how the crumb appears extra like delicate Vanilla Cupcakes – tighter with smaller holes – somewhat than common muffins which are inclined to have bigger extra irregular holes and should not fairly as delicate inside. This additional plush crumb is borrowed from Madeleines, the little French butter muffins. Apparently the French know a factor or two about baking….?. 😉

Components in Mini Cinnamon Muffins

Right here’s what that you must make these. Inform me you may have every little thing you want! 🙂

• Flour – Simply plain / all-purpose flour. Wholemeal flour can be utilized however will make the crumb much less delicate and it’ll in all probability puff up a bit extra as a result of the batter will probably be a bit thicker.

• Caster sugar (superfine sugar) – Utilized in two methods: some goes into the batter, and the remaining for coating the mini muffins. Whereas common granulated sugar could be substituted within the batter, you’ll want the finer caster sugar for the coating so it sticks (the common sugar grains are too massive).

• Baking powder – The leavening agent that makes these mini muffins rise. You’ll be able to substitute the flour plus baking powder with self elevating flour, however the crumb received’t be as delicate and it received’t rise as a lot, just because the in-built baking powder shouldn’t be as recent.

  Test – In case your baking powder has been hiding in your cabinet unused for months, examine it’s nonetheless energetic!

• Eggs – Giant eggs – that are offered in cartons labelled “massive eggs”, 600 – 660g for a dozen (21-23 oz) or 50 – 55g every in shell (~2oz). Don’t should be pedantic about actual dimension on this recipe, simply don’t use say, big ostrich eggs. 🙂 For those who’ve solely obtained mega eggs, use the conversion right here to determine how a lot to make use of on this recipe.

  Finest at room temperature however will nonetheless work in the event that they’re fridge chilly on this recipe (give it an additional vigorous whisk with the sugar earlier than including every little thing else).

• Unsalted butter – For lovely buttery flavour! I not often use butter because the dominant oil in muffins as they have an inclination to dry the crumb out. However for these muffins, it doesn’t – due to the completely different order during which the components are blended into the batter. The French are so intelligent!

  I nearly all the time used unsalted butter so I can management the quantity of salt in recipes, making an allowance for that the quantity of salt in salted butter varies from model to model.

• Oil (tiny quantity) – Any impartial flavoured oil (vegetable, canola, grapeseed). Simply 2 teaspoons improves the shelf life of those muffins. The overall rule of thumb with fats in baked items is – butter provides flavour, oil retains issues moist – as a result of oil stays liquid at room temperature.

• Milk – That is to loosen the batter a bit bit, somewhat than utilizing extra oil (too greasy, weighs it down).

• Vanilla – Extract somewhat than synthetic essence, which is imitation so doesn’t style pretty much as good.

• Salt – Commonplace baking follow nowadays, to deliver out the flavours.

• Oil spray – For simple greasing of the various little holes of mini muffin tins. For those who don’t have oil spray, brush with plain oil. I do know it’s tempting to make use of butter, however it’s not pretty much as good for making certain it doesn’t get caught – as I discovered myself first hand – as a result of butter is ~15% water.

Tips on how to make Mini Cinnamon Muffins

Word to skilled bakers: the batter is looser than common muffin batters, and the order during which components are added isn’t typical for Western muffins as a result of, as talked about above, this recipe borrows from French Madeleines. And that’s the reason they’re softer and extra plush inside in comparison with common muffins!

1. Moist – Whisk the egg and sugar vigorously utilizing a handheld whisk for 20 seconds till it turns into pale yellow. Then add the oil, vanilla, milk and whisk to include.

2. Dry – Whisk the dry components in a medium bowl (flour, baking powder and salt) then gently whisk into the egg combination in two batches (ie add half, whisk, add relaxation, whisk).

3. Add butter final – Lastly, gently whisk within the butter till it’s integrated.

4. Batter thickness – You’ve a easy, pretty unfastened batter than could be poured somewhat than scooped like in a mound like ice cream into the muffin tin. Once you fill the muffin tin, the floor ought to stage out.

   Is yours a bit thicker? That’s okay! It would nonetheless work, your muffins will mound a bit extra, it’s not a giant deal. Thicker batters can occur as a result of your eggs or milk weren’t at room temperature (chilly liquids make stiffer batters).

5. Fill – Grease the muffin tin with oil spray generously. Doing it instantly prior helps the muffins launch simply – don’t do that forward and don’t grease with butter (it’s ~15% water!). Fill the holes 3/4 full. For those who do an excessive amount of, they are going to overflow and won’t rise as a lot as they may. When you have a bit leftover batter, use a paper liner in a daily muffin tin and bake it on the ground of the oven (this fashion it received’t get in the best way of the warmth circulation of the mini muffin tin.

6. Bake for 12 minutes at 180°C/350°F (160°C fan-forced) till the mini muffins on the periphery have golden tops, those within the center are pale golden and a toothpick inserted into the centre comes out clear, no uncooked batter.

7. Bang out – Depart within the muffin tin for two minutes, then invert and bang out the mini muffins. They’re too fragile to select one after the other.

8. Coat in cinnamon sugar – As quickly as they’re cool sufficient to deal with, toss the muffins in cinnamon sugar to coat throughout. The sugar clings finest to the tops whereas scorching, however it sticks to the edges and base simply as nicely whether or not heat or cooled. If you’re having bother getting the sugar to stay to the highest, brush flippantly with melted butter.

Pile the Mini Cinnamon Muffins into bowls and serve instantly. They’re at their very best heat, however nonetheless style great for a few hours after baking, even with out reheating.

For the subsequent day – and the one after – I can’t stress sufficient how significantly better they’re flippantly warmed! Simply 20 seconds within the microwave makes them additional delicate and brings out their beautiful buttery flavour.

And as soon as once more, inconceivable to cease popping in your mouth, one after the other, till – gasp, shock, horror – who ate all of the Cinnamon Muffs??!!! – Johnsat x

Watch how one can make it

Mini cinnamon muffins Recipe

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Serves: 24 Prep Time: 20 minutes Cooking Time: 12 minutes 12 minutes

Nutrition facts: 65 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup plain flour / all-purpose flour (Note 1)
• 1 1/4 tsp baking powder (make sure yours is still active!)
• 1/8 tsp cooking salt / kosher salt
• 2 large eggs , at room temperature (55-60g/2oz each)
• 1/2 cup caster sugar / superfine sugar (Note 2)
• 2 tsp oil (canola, veg or other neutral oil)
• 2 tbsp milk , full fat best but low fat ok
• 2 tsp vanilla extract
• 75g (5 tbsp) unsalted butter , melted and cooled but still warm
• Canola oil spray , or other neutral oil spray (Note 1)
• 2 tbsp caster sugar / superfine sugar (Note 2)
• 3/4 tsp cinnamon powder

Instructions

1. Whisk flour, baking powder and salt. In a separate bowl, whisk eggs and sugar vigorously, then oil, milk and vanilla. Add flour in 2 batches, then butter. Spray mini muffin tin, fill 3/4 full, bake 12 min at 180°C/350°F (160°C fan), bang out then toss in cinnamon sugar.
2. Preheat oven to 180°C/350°F (160°C fan-forced). (Don't grease the muffin tin yet)
3. Cinnamon Sugar – Mix the ingredients in a small bowl and set aside.
4. Dry ingredients – Whisk the flour, baking powder and salt in a small bowl.
5. Wet ingredients – In a separate medium bowl, whisk the eggs and sugar vigorously for 20 seconds until pale yellow. Add oil, milk and vanilla and whisk again.
6. Finish batter – Add half the flour, gently whisk in, then whisk in the remaining flour. Gently whisk in the butter until incorporated. Set aside while you prepare the muffin tin.
7. Spray and bake – Generously spray a 24 hole mini muffin tin with oil. (Note 3) Fill each 3/4 full with batter (don't be greedy and overfill, they will not rise as they should!). A small cookie scoop with lever is handy, or a jug or piping bag.
8. Bake 12 minutes. Cool for 2 minutes then invert and assertively bang the pan edge on a work surface to knock the muffins out of the tin. (Don't try to pry out, they will break)
9. Toss in cinnamon sugar while warm (sticks better) then serve immediately!

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.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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