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Why This Recipe Works

These mini cinnamon muffins are soft and fluffy, almost like little clouds with a hint of cinnamon sugar crunch. The trick is using a technique borrowed from French Madeleines, whisking the eggs and sugar until pale and airy, then gently folding in the rest. This helps trap air, so the muffins stay light without drying out. Adding butter and a touch of oil keeps them moist, and the mini size means you get more cinnamon sugar per bite, which is always a win.

I’ve tried a few different methods, and this one consistently gives the best texture. The French approach seems to work better than just mixing everything together, though I’ll admit, it does take a little extra care not to overmix.

Ingredients

• All-purpose flour (180g / 1.5 cups): Gives the muffins structure and a nice crumb. Medium quality works fine—no need to splurge on fancy flour.
• Caster sugar (80g / 1/3 cup, plus 20g for coating): Adds sweetness and helps with texture. Superfine sugar is best for the coating, but regular works in a pinch.
• Baking powder (5g / 1.5 tsp): Makes the muffins rise. Make sure it’s fresh, or they might not puff up as much.
• Salt (1g / 1/8 tsp): Just a pinch to bring out the flavors.
• Ground cinnamon (4g / 1 tsp): The main flavor here. I like using a good quality cinnamon for a stronger taste.
• Eggs (100g / 2 large, room temperature): Help with structure and emulsify the batter. Room temperature eggs mix in more smoothly.
• Milk (120ml / 1/2 cup, whole or low-fat): Keeps the batter moist. Whole milk gives a richer flavor, but low-fat works if that’s what you have.
• Oil (10g / 2 tsp, neutral flavor): Helps keep the muffins soft for longer. I usually use vegetable oil, but any neutral oil is fine.
• Vanilla extract (3g / 1 tsp): Adds a bit of depth. Pure vanilla is worth the extra cost.
• Unsalted butter (75g / 5 tbsp, melted and cooled): Gives a rich flavor and soft texture. Let it cool before adding, or it might cook the eggs.
• Cinnamon sugar coating (20g sugar + 3g cinnamon): The sweet, crunchy topping that makes these muffins special.

Equipment

• 24-hole mini muffin tin (900ml or 36oz)
• Mixing bowls (medium and small)
• Hand whisk or fork
• Measuring spoons and cups (or kitchen scale)
• Oil spray or neutral oil for greasing
• Spatula
• Piping bag or small cookie scoop (optional, for even filling)

Step-by-Step Instructions

Preheat Oven: Set to 180°C (350°F) for 15 minutes. Place the oven rack in the center.

Prep Topping: Mix 20g sugar and 3g cinnamon in a small bowl. Set aside.

Whisk Dry Ingredients: In a medium bowl, sift or whisk flour, baking powder, salt, and 1 tsp cinnamon. Set aside.

Whisk Wet Ingredients: In another bowl, whisk eggs and 80g sugar until pale yellow (about 20 seconds). Add oil, milk, and vanilla. Whisk until smooth.

Combine Batter: Add half the dry ingredients to the wet mix, whisk gently. Add the rest, whisk briefly until no dry streaks remain. Fold in the cooled melted butter until incorporated. The batter should be smooth and slightly loose, like a thin pancake batter.

Grease and Fill: Generously spray the mini muffin tin with oil (do not use butter). Fill each hole 3/4 full (about 1 heaping tbsp). The batter should almost level out as it spreads.

Bake: 12 minutes at 180°C (350°F). Muffins should be pale golden at the center, deep golden at the edges, and a skewer comes out clean. The sound will be light and crisp when tapped.

Release and Coat: Cool for 2 minutes, then gently invert and bang the tin on your counter to release muffins. Toss in cinnamon sugar while warm so it sticks well.

Troubleshooting: Common Failures and Fixes

• Muffins stuck: Not enough oil spray or used butter (water content causes sticking). Spray just before baking.
• Muffins dense: Overmixed, or too much flour. Measure by weight, fold gently, and stop at visible lumps.
• Dry muffins: Overbaked or too much flour. Check at 11 minutes, measure flour by weight.
• Uneven rise: Oven not preheated, or muffin holes not filled evenly.
• Too sweet: Use less sugar in the batter, but keep topping sugar for flavor balance.

Substitutions and Variations

Flavor Variations:

• Add 1 tsp grated lemon or orange zest for a citrus twist.
• Swirl in 60g chopped walnuts or raisins just before baking.
• Use 1 tsp pumpkin pie spice instead of cinnamon for a spiced version.

Scaling Table

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days. Reheat for 10–15 seconds for best texture.
• Freezer: Wrap in plastic, freeze up to 3 months. Thaw at room temperature or reheat in microwave for 15 seconds.
• Do not refreeze once thawed.

Serving Suggestions and Pairing Ideas

Serve warm with a cup of chai tea or a drizzle of honey butter. These mini muffins are perfect as on-the-go breakfast or dessert. Pair with a fruit compote for a fresh twist.

Related Bake My Sweet Posts

• Easy Vanilla Mini Muffins
• Best Eggless Muffin Bases
• How to Make Cinnamon Sugar Streusel Topping
• Freezer-Friendly Muffin Tips

FAQs

• Can I use oil instead of butter? Yes, use the same amount of oil for a lighter texture.
• How to prevent muffins from sticking? Oil spray immediately before adding batter, not butter.
• Can I make larger muffins? Bake for 14 minutes in a 12-hole tin, yield 12 muffins.
• How to make it less sweet? Reduce sugar by 20% in the batter, but keep topping for texture.
• Can I bake in an OTG/air fryer? Yes, use 170°C for 12 minutes in an OTG, same as oven.

Notes from My Kitchen (Testing Log)

• Batch 1: Overbaked at 14 minutes, muffins were dry. Reduced to 12 minutes.
• Batch 2: Used whole milk and all-purpose flour, no issues. Texture was soft and fluffy.
• Final Choice: Sticking with the French method for best softness and flavor. Never skip the oil spray step!

Nutrition and Disclaimer

Estimated per muffin (with 1/20th of coating): Calories 65, Carbs 8g, Protein 1g, Fat 3g (values are approximations; adjust for brands and portion size). Always follow food safety practices: store in a clean, dry container and discard if any signs of mold appear.

Wrap up

These cinnamon mini muffins bake up ultra tender with crisp golden edges and a sparkling cinnamon-sugar coat that sticks beautifully while warm, making them perfect for quick breakfasts, brunch trays, or freezer-friendly snacks. For best texture, keep the batter slightly loose, avoid overmixing, and coat the muffins while they’re just released from the tin so every bite gets that classic churro-like crunch. Serve the same day for peak crispness, or rewarm for a few minutes to refresh the coating and bring back the just-baked aroma.

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My Favorite Mini Cinnamon Muffins: Light, Sweet & Buttery

Course: Cupcakes u0026amp; Muffins, Brunch, BreakfastCuisine: AmericanDifficulty: Easy, Medium

Servings

24

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

300

kcal

Total time

30

minutes

These mini cinnamon muffins are soft, fluffy, and packed with a hint of cinnamon sugar crunch. Using a French Madeleine technique, they’re light and moist, perfect for a quick breakfast or a sweet treat. The mini size means you get more cinnamon sugar per bite, making them a crowd-pleaser.

Ingredients

• All-purpose flour (180g / 1.5 cups): Structure and crumb

• Caster sugar (80g / 1/3 cup, plus 20g for coating): Sweetness and texture; use superfine for best coating

• Baking powder (5g / 1.5 tsp): Rising agent; ensure it’s fresh

• Salt (1g / 1/8 tsp): Enhances flavor

• Ground cinnamon (4g / 1 tsp): Flavor bas

• Eggs (Large, 100g / 2 eggs, room temperature preferred): Emulsify, add structure, and help rise

• Milk (120ml / 1/2 cup, whole or low-fat): Moistens batter

• Oil (10g / 2 tsp, neutral flavor): Keeps muffins moist for longer

• Vanilla extract (3g / 1 tsp): Depth of flavor

• Unsalted butter (75g / 5 tbsp, melted and cooled): Rich flavor, softness

• Cinnamon sugar coating (20g sugar + 3g cinnamon): Sweet, crunchy topping

Directions

• Preheat Oven: Set to 180°C (350°F) for 15 minutes. Place the oven rack in the center.
• Prep Topping: Mix 20g sugar and 3g cinnamon in a small bowl. Set aside.
• Whisk Dry Ingredients: In a medium bowl, sift or whisk flour, baking powder, salt, and 1 tsp cinnamon. Set aside.
• Whisk Wet Ingredients: In another bowl, whisk eggs and 80g sugar until pale yellow (about 20 seconds). Add oil, milk, and vanilla. Whisk until smooth.
• Combine Batter: Add half the dry ingredients to the wet mix, whisk gently. Add the rest, whisk briefly until no dry streaks remain. Fold in the cooled melted butter until incorporated. The batter should be smooth and slightly loose, like a thin pancake batter.
• Grease and Fill: Generously spray the mini muffin tin with oil (do not use butter). Fill each hole 3/4 full (about 1 heaping tbsp). The batter should almost level out as it spreads.
• Bake: 12 minutes at 180°C (350°F). Muffins should be pale golden at the center, deep golden at the edges, and a skewer comes out clean. The sound will be light and crisp when tapped.
• Release and Coat: Cool for 2 minutes, then gently invert and bang the tin on your counter to release muffins. Toss in cinnamon sugar while warm so it sticks well.

Notes

• Troubleshooting
  Muffins stuck: Not enough oil spray or used butter (water content causes sticking). Spray just before baking.
  Muffins dense: Overmixed, or too much flour. Measure by weight, fold gently, and stop at visible lumps.
  Dry muffins: Overbaked or too much flour. Check at 11 minutes, measure flour by weight.
  Uneven rise: Oven not preheated, or muffin holes not filled evenly.
  Too sweet: Use less sugar in the batter, but keep topping sugar for flavor balance.
• Storage, Make-Ahead, and Freezing
  Counter: Store in an airtight container for up to 3 days. Reheat for 10–15 seconds for best texture.
  Freezer: Wrap in plastic, freeze up to 3 months. Thaw at room temperature or reheat in microwave for 15 seconds.
  Do not refreeze once thawed.
• FAQs
  Can I use oil instead of butter? Yes, use the same amount of oil for a lighter texture.
  How to prevent muffins from sticking? Oil spray immediately before adding batter, not butter.
  Can I make larger muffins? Bake for 14 minutes in a 12-hole tin, yield 12 muffins.
  How to make it less sweet? Reduce sugar by 20% in the batter, but keep topping for texture.
  Can I bake in an OTG/air fryer? Yes, use 170°C for 12 minutes in an OTG, same as oven.