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–+ servings
Mini Cinnamon Muffins showing the soft moist crumb inside.
Rachel Koller

Easy Mini Cinnamon Muffins

4.54 from 162 votes
These soft mini cinnamon muffins are made with brown sugar and whole milk, baked in about 9 minutes, and rolled in cinnamon sugar while they're still warm.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 15 minutes
Servings: 24 mini muffins
Course: Breakfast
Cuisine: American
Calories: 69

Ingredients
  

Muffins
  • 1 1/3 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 large egg beaten
  • 3/4 cup whole milk
  • 2 tablespoon canola oil or other neutral flavored oil
Cinnamon Sugar Coating
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon

Method
 

  1. Preheat the oven to 350°F. Position an oven rack one level above the center of the oven. Lightly grease a 24-cup mini muffin pan.
  2. Mix the dry ingredients. In a medium bowl, whisk together 1 1/3 cups flour, 1/2 cup packed brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 3/4 teaspoon cinnamon.
  3. Mix the wet ingredients. In a separate bowl or measuring cup, beat 1 egg. Add in 3/4 cup whole milk and 2 tablespoons canola oil.
  4. Make the batter. Pour the wet ingredients into the dry ingredients. Gently stir just until combined. Do not overmix.
  5. Fill the muffin pan. Divide the batter evenly among the mini muffin cups, filling each about 2/3 full. A small cookie scoop works well for even portions.
  6. Bake for 9 to 10 minutes. Begin checking the muffins around 7 to 8 minutes since ovens vary. The muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Remove from the pan. Let the muffins sit in the pan for about 1 minute, then remove them so the hot pan doesn't continue cooking the bottoms.
  8. Make the cinnamon sugar. Mix 1/2 cup granulated sugar with 1 tablespoon cinnamon in a small bowl.
  9. Coat the muffins. While the muffins are still warm, roll them in the cinnamon sugar until coated.
  10. Serve warm or allow to cool completely before storing.

Nutrition

Serving: 1 mini muffinCalories: 69kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 9mgSodium: 52mgPotassium: 29mgFiber: 0.3gSugar: 7gVitamin A: 24IUVitamin C: 0.01mgCalcium: 22mgIron: 0.4mg

Video

Notes

  • For the softest muffins, avoid overmixing and overbaking.
  • Whole milk produced the best texture in my testing, although another milk can be substituted.
  • Granulated sugar can be used instead of brown sugar, but brown sugar gives the muffins more moisture and a richer flavor.
  • The amount of batter in each muffin cup affects the bake time, so evenly portioning the batter is helpful.
  • If the bottoms of your muffins brown too quickly, move your oven rack one position higher.
     

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