Mini Cinnamon Muffins

Mini Cinnamon Muffins are soft, fluffy little bites of sweet comfort. Each one is packed with warm cinnamon flavor and coated in a buttery cinnamon-sugar topping that makes them taste like mini cinnamon donuts—without the frying. I love baking a batch of these when I want something cozy, bite-sized, and impossible to stop eating.

Why You’ll Love This Recipe

I love these muffins because they’re quick to make, use simple pantry staples, and are perfect for sharing. The mini size makes them ideal for breakfast spreads, lunchboxes, or snack trays. They’re soft inside, slightly crisp outside, and rolled in cinnamon sugar for that classic bakery-style finish. Whether I’m baking for my family or a crowd, these always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• All-purpose flour

• Baking powder

• Salt

• Ground cinnamon

• Granulated sugar

• Egg

• Whole milk

• Unsalted butter (melted)

• Vanilla extract

For the topping:

• Unsalted butter (melted)

• Granulated sugar

• Ground cinnamon

Directions

1. I preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with paper liners.

2. In a large bowl, I whisk together the flour, baking powder, salt, cinnamon, and sugar.

3. In another bowl, I mix the egg, milk, melted butter, and vanilla extract until smooth.

4. I combine the wet and dry ingredients, stirring gently until just combined—being careful not to overmix.

5. I spoon the batter into the mini muffin tin, filling each cup about ¾ full.

6. I bake for 10–12 minutes, or until a toothpick inserted comes out clean and the tops are lightly golden.

7. While the muffins are still warm, I dip the tops in melted butter, then roll them in cinnamon sugar for a sweet coating.

8. I let them cool slightly before serving, but they’re also amazing when eaten warm.

Servings and timing

This recipe makes about 24 mini muffins. Prep time takes around 10 minutes, bake time is about 12 minutes, and I allow 5 more minutes for coating and cooling—so it’s all ready in under 30 minutes.

Variations

• Add a Filling: I sometimes pipe in a bit of apple butter or cream cheese for a surprise center.

• Use Buttermilk: Swapping regular milk for buttermilk adds a slight tang and even more tenderness.

• Nutty Topping: I mix in finely chopped pecans or walnuts into the topping for added texture.

• Pumpkin Spice: I swap out the cinnamon for pumpkin spice for a seasonal twist.

• Mini Loaves: I bake the batter in mini loaf pans instead of a muffin tin for a fun alternative shape.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. They also keep well in the fridge for about a week. To reheat, I pop them in the microwave for 10–15 seconds to bring back their warmth and softness. If I’m freezing them, I let them cool completely, then store in freezer-safe bags for up to 2 months. A quick reheat makes them taste freshly baked.

FAQs

Can I use a regular muffin tin instead of mini?

Yes, I can use a standard muffin tin. I just bake them a bit longer—usually around 18–20 minutes.

Why are my muffins dense?

Overmixing the batter can make them dense. I stir just until the ingredients are combined for the fluffiest texture.

Can I make them dairy-free?

Yes, I use plant-based milk and a dairy-free butter substitute with great results.

How do I keep the cinnamon sugar topping from falling off?

I coat the muffins while they’re still warm so the butter helps the sugar stick better.

Are these muffins very sweet?

They’re moderately sweet, but the cinnamon sugar topping adds a nice boost. I can reduce the sugar slightly in the batter if I prefer them less sweet.

Conclusion

Mini Cinnamon Muffins are one of those cozy, satisfying treats I can make anytime with ingredients I always have on hand. They’re easy to whip up, incredibly flavorful, and perfect for any occasion—from lazy weekend mornings to afternoon snacks. Once I start popping these mini muffins, it’s hard to stop.

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