Description
These Mini Cinnamon Muffins are soft, fluffy, and perfectly sweet with a delightful cinnamon sugar coating. Easy to prepare and baked in just 12 minutes, these bite-sized treats are ideal for breakfast, snacks, or gatherings.
Ingredients
Dry Ingredients
- 3/4 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder (ensure freshness)
- 1/8 tsp kosher salt
Wet Ingredients
- 2 large eggs, at room temperature (55-60g/2oz each)
- 1/2 cup caster sugar (superfine sugar)
- 2 tsp neutral oil (canola, vegetable, or similar)
- 2 tbsp milk, full fat preferred but low fat acceptable
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter, melted and cooled but still warm
Topping
- Canola oil spray or neutral oil spray
- 2 tbsp caster sugar (superfine sugar)
- 3/4 tsp cinnamon powder
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Do not grease the mini muffin tin yet.
- Prepare Cinnamon Sugar: In a small bowl, combine 2 tbsp caster (superfine) sugar with 3/4 tsp cinnamon powder. Mix well and set aside for later coating.
- Mix Dry Ingredients: In a small bowl, whisk together 3/4 cup plain flour, 1 1/4 tsp baking powder, and 1/8 tsp kosher salt until evenly combined.
- Whisk Wet Ingredients: In a medium bowl, vigorously whisk 2 large eggs and 1/2 cup caster sugar for about 20 seconds until pale yellow. Then add 2 tsp neutral oil, 2 tbsp milk, and 2 tsp vanilla extract; whisk again to combine.
- Combine Batter: Add half of the dry ingredients to the wet ingredients and gently whisk to combine. Then add the remaining dry ingredients and continue whisking gently until almost smooth. Finally, whisk in the 75g melted, warm unsalted butter until fully incorporated. Avoid overmixing.
- Prepare Muffin Tin: Generously spray a 24-hole mini muffin tin with oil spray just before filling the tin to help muffins release easily.
- Fill and Bake: Fill each muffin cup about 3/4 full with batter, using a small cookie scoop, a jug, or a piping bag to help. Avoid overfilling to allow proper rising. Bake in the preheated oven for 12 minutes.
- Cool and Release: Allow muffins to cool for 2 minutes in the tin. Then invert the tin and firmly bang its edge on the work surface to release the muffins. Avoid prying as it may break them.
- Coat with Cinnamon Sugar: Immediately toss the warm muffins in the prepared cinnamon sugar mixture so it sticks well. Serve right away for best flavor and texture.
Notes
- Use fresh baking powder to ensure good rising.
- Full-fat milk gives a richer taste but low-fat milk works fine.
- Spray oil right before filling the muffin tin to prevent sticking.
- Do not overfill muffin cups to maintain ideal shape and texture.
- Serve muffins warm immediately after coating for best flavor.