Cinnamon Mini Muffins
These easy cinnamon mini muffins are brushed with melted butter and rolled in homemade cinnamon sugar! They're made in 1 bowl with no mixer.
Servings: 40 muffins
Calories: 106kcal
Equipment
- 1x mini muffin pan
Ingredients
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk room temperature
- 1 cup granulated sugar
- ½ cup neutral oil
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
Cinnamon Sugar Topping
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, whisk the eggs with the oil, buttermilk, sugar, and vanilla extract.2 large eggs, 1 tablespoon vanilla extract, 1 cup buttermilk, 1 cup granulated sugar, ½ cup neutral oil
- Add in the flour, baking soda, baking powder, cinnamon,nutmeg, and salt. Stir together until just combined with a rubber spatula.3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, Pinch ground nutmeg
- Preheat the oven to 350°Fahrenheit/175°Celsius. Grease a mini muffin pan.
- Scoop out the muffin batter into the liners so they're just over ¾ full.
- Bake the muffins for 12-14 minutes.
- Let the muffins cool in the pan for about 5 minutes before removing to a wire cooling rack to cool slightly.
- In a shallow bowl, whisk the sugar and cinnamon together.½ cup granulated sugar, 2 teaspoons ground cinnamon
- Brush each muffin with melted butter.4 tablespoons unsalted butter
- Roll or dip the mini muffin in the cinnamon sugar. Enjoy!
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal kosher salt and not coarse kosher salt (like Morton salt) which is far too salty for this recipe.
Oil: make sure you use a neutral oil like sunflower, vegetable or canola oil.
Storage: Because of the butter and cinnamon sugar coating, these mini muffins are best enjoyed on the day of baking. You can store them in a loosely covered bag or container, don't close it completely!
Nutrition
Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 85mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg
