My aunt used to make these in a 12-cup mini pan on Sunday mornings, and the whole batch disappeared before the coffee was poured. They're small enough that nobody feels guilty taking three.
The recipe is about as simple as baking gets. You mix the dry things, you mix the wet things, you combine them, and you bake for 20 minutes at 230°C. The one part people get wrong is the butter, and I'll get to that.
What makes these taste like anything at all is the cinnamon sugar you sprinkle on at the end. It's not a garnish. It's the flavor, so don't be shy with it.
Step-by-Step Instructions
1. Heat the oven and line the pan
Set the oven to 230°C and line a 12-cup mini muffin tin with mini paper cases. Get the pan lined before you start mixing, because the batter waits badly.
2. Mix the dry ingredients
In a large bowl, stir together the flour, salt and baking powder with a whisk or fork. Set it aside.
3. Beat the milk and butter
In a second bowl, beat the warm milk and melted butter until you can't see any slick of butter on top. It should look even, not streaky.
4. Combine wet and dry
Pour the milk and butter into the flour bowl and stir until just combined. A few small lumps are fine. Overmixing makes them tough.
5. Add the cinnamon
Stir in the 1 teaspoon of cinnamon until it's evenly spread through the batter. It'll turn the mix a soft tan color.
6. Fill and bake
Spoon the batter into the cases, about two-thirds full each. Bake for 20 minutes at 230°C, until the tops spring back when you press one lightly.
7. Dust while warm
Tip each muffin in the cinnamon sugar mix, or sprinkle it over the tops generously. Set them on a rack and let the sugar set and harden as they cool.
Pro Tips
How to Store Mini Cinnamon Muffins
Refrigerator
Keep them in a sealed container at room temperature for 2 days, or in the fridge for up to 5. The sugar softens in the fridge, so re-dust after warming.
Freezer
Freeze cooled muffins in a zip bag for up to 2 months. Freeze them undusted if you can, then dust after reheating.
Reheating
Warm in a 150°C oven for 5 minutes, or 20 seconds in the microwave. Dust with fresh cinnamon sugar while warm.
Variations
- Add a pinch of nutmeg or allspice to the batter along with the cinnamon for a warmer spice note.
- Stir a handful of finely chopped pecans into the batter for a bit of crunch.
- Brush the warm muffins with a little melted butter before dusting if you want the sugar to cling even harder.
Frequently Asked Questions
Q: Can I make these in a regular muffin tin?
Yes, but they'll be bigger and need a little longer. Start checking at 20 minutes and add a few minutes at a time until a skewer comes out clean.
Q: Why is my batter lumpy?
Usually cold milk meeting warm butter. Use warm milk, stir gently, and stop as soon as the flour is mixed in.
Q: Do I have to use paper cases?
They help a lot with a batter this loose, and they make the dusting step easy since you can hold the paper. Grease the tin well if you skip them.
Q: How do I know they're done without a timer?
Press the top of one gently. It should spring back and feel set, not leave a dent. A skewer in the middle should come out clean.
Q: Can I double the batch?
Yes, but bake in two pans or in batches. One crowded pan drops the oven temperature and the muffins steam instead of browning.
Mini Cinnamon Muffins: 12 Small Cinnamon Sugar Bites
Tiny, tender cinnamon muffins baked in 20 minutes and rolled in cinnamon sugar while warm. One bowl of dry, one of wet, and a 12-cup pan.
Ingredients
Instructions
- 1Heat the oven and line the pan — Set the oven to 230°C and line a 12-cup mini muffin tin with mini paper cases. Get the pan lined before you start mixing, because the batter waits badly.
- 2Mix the dry ingredients — In a large bowl, stir together the flour, salt and baking powder with a whisk or fork. Set it aside.
- 3Beat the milk and butter — In a second bowl, beat the warm milk and melted butter until you can't see any slick of butter on top. It should look even, not streaky.
- 4Combine wet and dry — Pour the milk and butter into the flour bowl and stir until just combined. A few small lumps are fine. Overmixing makes them tough.
- 5Add the cinnamon — Stir in the 1 teaspoon of cinnamon until it's evenly spread through the batter. It'll turn the mix a soft tan color.
- 6Fill and bake — Spoon the batter into the cases, about two-thirds full each. Bake for 20 minutes at 230°C, until the tops spring back when you press one lightly.
- 7Dust while warm — Tip each muffin in the cinnamon sugar mix, or sprinkle it over the tops generously. Set them on a rack and let the sugar set and harden as they cool.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.