Mini Cinnamon Muffins

Introduction: These mini cinnamon muffins taste just like donuts! But they're baked, not fried, resulting in a softer, butterier interior. I bet you won't be able to stop eating them!

These mini cinnamon muffins are a quick and easy treat made with common ingredients—butter, sugar, flour, eggs, and cinnamon. No need to buy buttermilk, expensive out-of-season blueberries, or worry about someone stealing your chocolate chips! I've made them mini-sized, making them not only cute but also perfect for a single bite, and you'll love their soft, delicate texture. Compared to regular muffins, they have a softer, more delicate texture, like vanilla cupcakes, with smaller, more compact pores inside. This extra softness is inspired by the French madeleine buttercake. Clearly, the French have a knack for baking!

Ingredients Needed

Pancake Ingredients:

3/4 cup all-purpose flour (or whole wheat flour, but this will make the texture slightly firmer and the pancakes slightly more risen)

1 1/4 teaspoons baking powder (make sure it's still effective!)

1/8 teaspoon salt

2 large eggs (room temperature)

1/2 cup granulated sugar (for the batter, and some more for coating the pancakes)

2 teaspoons oil (canola oil, vegetable oil, or other neutral oil)

2 tablespoons whole milk (low-fat is also acceptable)

2 teaspoons vanilla extract

75 grams (5 tablespoons) unsalted butter, melted and cooled to lukewarm

Canola oil spray or other neutral oil spray (for coating the pancakes)

Cinnamon Sugar Coating:

2 tablespoons granulated sugar

3/4 teaspoon cinnamon powder

Instructions

Preheat Oven: Preheat oven to 180°C/350°F (160°C with forced air cooling).

Prepare Cinnamon Sugar: Combine the cinnamon sugar ingredients in a small bowl and set aside.

Combine dry ingredients: In a small bowl, combine flour, baking powder, and salt until smooth.

Stir wet ingredients: In another medium bowl, beat eggs and sugar vigorously for 20 seconds, until pale yellow. Add oil, milk, and vanilla extract, and beat again.

To prepare the batter: Add half of the dry ingredients to the wet ingredients and gently stir. Add the remaining dry ingredients and gently stir. Finally, gently stir in the butter until just combined. Set aside and prepare the baking pan.

Grease and bake: Gently spray 24-hole mini muffin pans with oil. (If you don't have mini muffin pans, you can use 12-hole regular muffin pans and bake for 14-15 minutes.) Fill each hole 3/4 full with batter (don't overfill, or it won't rise well!).

Bake for 12 minutes, or until the muffin tops are golden brown at the edges and pale golden brown in the center. Insert a toothpick into the center; it should come out clean with no raw batter.

Removing the Muffins: Place the muffins in the muffin pan for 2 minutes, then invert and tap the sides firmly to release them. (Don't try to remove them one by one; they are too fragile.) Coating with Cinnamon Sugar: While still warm, coat the muffins with cinnamon sugar (this makes them stick more easily), then enjoy immediately!

Tips:

Flour: Self-rising flour can be used instead of all-purpose flour and baking powder, but the texture may be slightly firmer. Whole wheat flour is not recommended, and gluten-free flour has not been tried.

Sugar: Regular sugar can be used in the batter, but granulated sugar is needed for better adhesion when coating the muffins.

Storage: Can be stored in an airtight container for 3-4 days; the sugar coating will not melt. However, it is strongly recommended to slightly reheat before eating for a better taste!

Freezing: Can be frozen for 3 months.

Frequently Asked Questions:

Can it be made gluten-free?

Not tried, but the inside may not be as soft.

Shelf life?

3-4 days, but tastes better after heating!

These mini cinnamon muffins are perfect for breakfast, lunchboxes, afternoon tea snacks, or whenever you need a little treat. Get started and make some – you won't be able to stop eating them!