Mini Cinnamon Muffins Recipe

Mini cinnamon muffins are small in size but offer a balanced combination of softness, mild sweetness, and warm spice. They are made using simple pantry ingredients like flour, sugar, milk, and oil, so you do not need anything fancy to get started. This cinnamon mini muffins recipe is straightforward and does not require any special equipment, which makes it a good choice for anyone baking at home.

Each muffin has a soft, moist centre and a light cinnamon sugar coating that adds a gentle crunch on the outside. Their small size makes them easy to enjoy as a quick snack, and they also work well as part of a breakfast spread or packed into lunchboxes.

Key Takeaways

• Quick to bake: These mini muffins are ready in about fifteen minutes. One batch makes twenty-four small, soft muffins with a warm cinnamon flavour.
• Uses basic ingredients: This cinnamon sugar muffin recipe uses simple ingredients such as flour, sugar, egg, milk, oil, and cinnamon. You also add a light topping of cinnamon sugar. No special tools are needed.
• Pancake mix works too: You can use pancake mix as a shortcut in place of flour, sugar, and baking powder. This option makes preparation even faster and reduces the number of ingredients.
• Good for all ages: These cinnamon sugar mini muffins are a nice option for breakfast, school lunchboxes, or afternoon snacks. They have a sweet cinnamon taste that many children enjoy. Each mini muffin contains about fifty-five calories, so it is easy to enjoy in small portions.
• Easy to freeze: You can bake them in advance and freeze the extras. They reheat well, which makes them a convenient choice for a quick snack later.

Can I Substitute Pancake Mix for The Dry Ingredients?

Yes, you can use pancake mix in place of the flour, sugar, baking powder, baking soda, and salt. Pancake mix already contains flour and leavening agents, and often includes a small amount of sugar and salt. This makes it a convenient option when you want to save time.

To use it, measure the same amount of pancake mix in place of the dry ingredients. Be sure to still include the cinnamon for flavour. Then add the milk, egg, and oil as the recipe directs.

Using pancake mix simplifies the process by reducing the number of ingredients you need to measure. Since mixes vary, you may want to taste the batter or adjust the sweetness slightly. Most pancake mixes already contain salt and sugar, so you may not need to add more.

The original recipe gives a slightly better texture when using separate dry ingredients, but pancake mix works well if you need something quicker. Both options produce tasty, cinnamon-flavoured mini muffins. You can try each method and choose the one you prefer.

Mini Cinnamon Muffins Recipe

Recipe by Lutfan

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

55

kcal

Mini cinnamon muffins are soft, lightly sweet, and coated in cinnamon sugar. They are perfect for breakfast, snacks, or lunch boxes.

Ingredients You’ll Need for Mini Cinnamon Muffins Recipe

• 1 1/3 cups all-purpose flour

• 1/3 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1 large egg

• 3/4 cup milk (whole or 2% is best)

• 2 tablespoons vegetable oil (or melted butter for richer flavor)

• For the cinnamon-sugar coating (optional but recommended):

• 1/4 cup granulated sugar

• 1/2 teaspoon ground cinnamon

How to Mini Cinnamon Muffins – Step by Step Instructions?

• Preheat the oven and prepare the pan: Preheat the oven to one hundred ninety degrees Celsius. Line a twenty-four cup mini muffin pan with paper liners, or lightly grease each cup using oil or cooking spray. This helps the muffins release easily once baked.
• Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Break up any clumps so the mixture is smooth and evenly blended. This dry mix forms the base of the muffin flavour.
• Combine the wet ingredients: In a separate bowl or large measuring cup, lightly beat the egg. Stir in the milk and oil until the mixture looks smooth. If you want to add a little more flavour, you can include half a teaspoon of vanilla extract. This step adds moisture and richness to the batter.
• Make the batter: Pour the wet mixture into the bowl with the dry ingredients. Stir gently using a spoon or spatula until the dry flour is fully mixed in. The batter should remain slightly lumpy. Do not overmix, as that can make the muffins tough.
• Fill the muffin cups: Use a spoon or small scoop to fill each muffin cup about two-thirds full. Leaving space at the top allows the muffins to rise properly without overflowing.
• Bake the muffins: Place the muffin pan into the oven and bake for eight to ten minutes. Check the muffins at eight minutes by inserting a toothpick into the centre. If it comes out clean, they are done. The tops should look set and may have a very light golden colour.
• Prepare the cinnamon sugar: While the muffins are baking, mix one quarter cup of sugar with half a teaspoon of cinnamon in a small bowl. This mixture will be used to coat the muffins once they come out of the oven.
• Coat the warm muffins: Let the cinnamon sugar mini muffins cool in the pan for one or two minutes. Then remove each one while still warm and roll it in the cinnamon sugar mixture until coated on all sides. You can do this by hand or inside a small zip-top bag.
• Cool and serve: Place the coated mini cinnamon sugar muffins on a cooling rack or plate. Allow them to cool for a few more minutes before serving. They taste best warm and make a great snack or breakfast treat.

Chef Recommendations

• Use liners or non-stick spray: Because these mini cinnamon sugar muffins are soft and moist, they can stick to the pan if not prepared properly. I suggest using paper liners, silicone liners, or a light coating of oil. This keeps the muffins intact and makes cleanup easier.
• Adjust flavour based on your preference: If you want to add a little more depth, mix in half a teaspoon of vanilla extract with the wet ingredients. Swapping some or all of the milk for buttermilk will give the muffins a slightly tangy flavour and a more tender texture. You can also stir in a pinch of nutmeg, cardamom, or pumpkin spice to give the cinnamon a warm, aromatic boost.
• Use melted butter for a richer result: I use oil in this cinnamon mini muffins recipe for simplicity, but melted butter adds more flavour. If you use two tablespoons of melted butter instead of oil, the mini cinnamon muffins will taste richer and develop a slightly firmer crust. The texture may be a bit heavier, but the flavour and colour improve.

Also check out the delicious recipe of Pear Custard Pie.

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Storage Instructions

• Room Temperature: After the muffins have cooled completely, store them in an airtight container or a zip-top bag at room temperature. They will stay fresh for two to three days. Keeping them sealed helps maintain their soft texture, and the cinnamon sugar on top helps preserve their flavour.
• Avoid the Fridge: There is no need to refrigerate these muffins. Storing them in the refrigerator can dry them out quickly. Since they are small and meant to be enjoyed within a few days, it is best to keep them at room temperature or freeze them if you want to store them longer.
• Freezing: These muffins freeze well. Once cooled, wrap each muffin in plastic wrap or foil. You can also place them in a freezer-safe container or bag, separating layers with parchment paper. They will keep for up to two months. To serve, let them thaw at room temperature. They will taste almost like they were freshly baked.
• Reheating: For the best texture and flavour, warm the mini cinnamon muffins slightly before serving. You can place one in the microwave for ten to fifteen seconds or warm them in an oven at one hundred sixty degrees Celsius for three to five minutes. This brings back their soft texture and enhances the aroma of the cinnamon sugar coating.

Tips for Success 

• Measure carefully: Spoon the flour into the measuring cup and level it with a flat edge. Do not pack it down, as this can lead to using too much flour, which may cause dry muffins. Use level measuring spoons when measuring ingredients like baking powder and baking soda.
• Avoid overmixing: Stir the batter just until the dry ingredients are moistened and the mixture comes together. It is fine if the batter has a few lumps. Overmixing can develop too much gluten, which makes muffins dense instead of soft and tender.
• Check that your leavening is fresh: Baking powder and baking soda lose their effectiveness over time, especially in humid conditions. Always check the expiry date. Using fresh leavening helps the muffins rise properly and gives them a soft texture with a nicely rounded top.
• Watch the baking time: Mini muffins bake quickly. Begin checking at around seven minutes. Overbaking can dry them out. A toothpick inserted in the centre should come out clean or with a few moist crumbs when they are ready.
• Fill the cups properly: Only fill each muffin cup about two-thirds full. This gives the batter enough room to rise without spilling over. The result is a neat, rounded top on each muffin.
• Ensure even baking: Place the muffin tray in the centre of the oven. Avoid overcrowding the oven with other pans. If your oven has hot spots, rotate the pan halfway through the baking time. A convection setting, if available, can help create more even browning.

• Adjust sweetness if using pancake mix: If you decide to use pancake mix, be aware that some brands include more sugar or salt. You may want to reduce or skip additional sugar in the recipe. You can also adjust the cinnamon sugar coating to suit your taste.

FAQs

Amira Rahman

I’m a sweet chef who loves creating irresistible cakes, pastries, and sweet treats. When I’m not baking, you’ll find me experimenting with new flavors, enjoying a good cup of coffee, and sharing my passion for desserts with the world.