Hey y’all! If you’re looking for a quick and irresistible treat, these mini cinnamon muffins are a total game-changer. Bursting with warm cinnamon flavor and a soft, fluffy texture, they’re ideal for breakfast, brunch, snack time, or even as a sweet addition to your coffee break. Whether you’re serving a crowd or just want something delicious to grab-and-go, this recipe is sure to become a family favorite. Let’s get cooking!
Why You’ll Love This Mini Cinnamon Muffins Recipe
- Quick and easy – ready in just 25 minutes, start to finish!
- Bite-sized and perfect for snacking or sharing at gatherings.
- Super fluffy, tender crumb with a sweet cinnamon sugar topping.
- Made with simple pantry staples—no fancy ingredients needed.
- Perfect for kids, lunch boxes, and make-ahead breakfasts.
Ingredients for Mini Cinnamon Muffins
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk, room temperature
- 1/3 cup (80ml) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- For topping: 2 tbsp granulated sugar + 1/2 tsp cinnamon + 2 tbsp melted butter
How to Make Mini Cinnamon Muffins
Prep the Pan and Oven
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin pan or line with mini muffin liners.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, both sugars, cinnamon, baking powder, and salt until well combined.
Combine Wet Ingredients
- In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
Make the Batter
- Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix!
Bake the Mini Cinnamon Muffins
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- Bake for 11-13 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 3 minutes before transferring to a wire rack.
Add the Cinnamon Sugar Topping
- While muffins are still warm, brush the tops with melted butter and sprinkle with the cinnamon-sugar mixture.
Notes for Perfect Mini Cinnamon Muffins
- Don’t overmix your batter; a few lumps are okay for light, fluffy muffins.
- If you don’t have a mini muffin pan, use a standard muffin tin and adjust baking time to 18-20 minutes.
- For more on baking powder and its role, check out this guide on leaveners.
Mini Cinnamon Muffin Variations
- Apple Cinnamon Mini Muffins: Fold in 1/2 cup finely diced apples to the batter.
- Cinnamon Swirl: Add a teaspoon of cinnamon sugar swirl in the middle of each muffin before baking.
- Gluten-Free Mini Muffins: Substitute all-purpose flour with a 1:1 gluten-free flour blend (learn more here).
Required Equipment for Mini Cinnamon Muffins
- Mini muffin pan (24-cup)
- Mixing bowls (large and medium)
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
- Pastry brush (for topping)
Storage Instructions for Mini Cinnamon Muffins
Store cooled mini cinnamon muffins in an airtight container at room temperature for up to 3 days. For longer shelf life, freeze muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave for a fresh-baked feel.
Serving Recommendations & Pairings
- Pair these mini cinnamon muffins with a hot cup of coffee or spiced chai tea.
- Serve as part of a brunch spread with fresh berries or yogurt.
- Enjoy as an after-school snack with a glass of cold milk.
Pro Tips for the Best Mini Cinnamon Muffins
- Use room temperature ingredients for the fluffiest texture.
- Let muffins cool slightly before adding the topping for better absorption.
- For more muffin tips, check out this muffin baking guide.
Mini Cinnamon Muffins FAQ
- Can I make these mini cinnamon muffins ahead of time?
- Absolutely! Bake ahead, cool completely, and store in an airtight container at room temperature or freeze for longer storage.
- Can I double this mini cinnamon muffins recipe?
- Yes, just double all ingredients and bake in batches if needed.
- What’s the texture of these mini cinnamon muffins?
- They’re ultra-soft, moist, and tender with a sweet, slightly crunchy cinnamon sugar top!
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 24 mini muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
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2In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
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3In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
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4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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5Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
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6Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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