Mini Cinnamon Muffins

Easily share this post with friends!

Autumn is almost upon us, and I’m already anticipating all the wonderful fall flavors that will soon be flowing into my kitchen. One flavor I’m looking forward to in particular is cinnamon. When used in baking, no other spice fills the home with a more charming aroma. Today, I’m baking up a batch of easy mini cinnamon muffins to celebrate the start of the cooler seasons.

These little cinnamon muffins are filled with warm and cozy flavors in every bite, perfect for any time of the day to enjoy as a light treat. Grab your apron and let’s get baking – you will be so surprised how quick and easy this cinnamon muffin recipe is!

Jump to Recipe

Don’t you just love bite-size treats? These homemade cinnamon muffins are light and fluffy with just the right amount of sweetness, easily becoming my top pick to bring to any Thanksgiving or Autumn get together. The great thing about this cinnamon muffins recipe is that you can quickly make it on the fly, since you likely already have all the ingredients stocked in your kitchen. All the ingredients quickly mix up together and then only take 10 minutes to bake!

This easy muffin recipe is beginner-friendly, and a great recipe to use as a base recipe for muffins. You can even get the youngens to help out because it’s that easy.

Equipment Needed:

• Measuring cup and spoons
• Two mixing bowls and a wire whisk
• A mini muffin pan that bakes 24 muffins

Mini Cinnamon Muffin Ingredients:

These mini cinnamon muffins will come together quickly, so be sure to gather all the ingredients needed before getting started.

• All Purpose Flour and Baking Powder: All purpose flour and baking powder are both great pantry staples to always have on hand, as both can be used in so many scratch-made recipes. For best results, ensure that you are using fresh baking ingredients that haven’t been sitting in your pantry for over six months.
• White Granular Sugar: The white granular sugar can be replaced with an alternative sweetener if you prefer, such as Swerve or coconut sugar. Please note, any replacements will alter the taste of the original recipe.
• Salt: White table salt, ground sea salt or kosher salt can be used in this recipe.
• Ground Nutmeg & Ground Cinnamon: Reach into that spice cabinet and pull out these two fall flavor favorites! The nutmeg and cinnamon bring a bit of warmth and festive aroma to these mini muffins.
• Vanilla Extract: This recipe calls for minimal ingredients, which make every ingredient count that much more. Spring for pure vanilla extract instead of imitation vanilla extract for the best tasting muffins.
• Whole Milk: Use milk that is room temperature so all the ingredients easily blend together when mixing.
• Unsalted Butter: Use unsalted butter instead of salted butter, so you can control how much salt is added to the final product. The butter can be replaced with a light oil, such as vegetable oil, if needed.
• Egg: It is also best to allow the egg to come to room temperature prior to mixing it in with the other ingredients.

How To Make Mini Cinnamon Muffins:

Now that we got the ingredients out of the way, let get to mixing and baking!

• Preheat the oven to 350 F. Start off by adding all the dry ingredients (flour, sugar, salt, baking powder, ground nutmeg and ground cinnamon) into a large mixing bowl. Lightly mix the ingredients with a wire whisk to ensure there are no clumps of a single ingredient.
• Crack the egg into a smaller mixing bowl and lightly whisk with a fork. Add in the remaining wet ingredients (vanilla extract, milk and melted butter) and lightly stir together.
• Pour the wet ingredients into the dry ingredients and lightly mix together until blended. Make sure to no over mix, as over mixing may result in denser muffins. We want to keep the mixture as light and airy as possible.

• Next, prep a mini muffin baking pan by spraying eat muffin well with a non-stick cooking spray.
• Use an ice cream scooper to evenly fill each muffin well halfway with the muffin mix. There should be just enough mix for 24 muffins.
• Place the mini muffin pan into the preheated oven on the center rack. Allow the muffins to bake from 10 to 15 minutes, depending on how hot your oven runs. Test if the muffins are done by inserting a tooth pick into a muffin. If the tooth pick is clean after you pull it out, the muffins are done. If a bit of muffin mix clings onto the toothpick, then the muffins are still raw in the middle and need to cook for a few more minutes.

• While the muffins are baking, prep the sugar cinnamon coating. Melt some butter in a small bowl. In a separate bowl, mix together remaining sugar and cinnamon.
• Once the muffins are done baking, remove the muffin pan from the oven and allow a few minutes for the muffins to cool off. Once cooled a bit, remove a muffin from the muffin pan, coat with melted butter and then sprinkle the sugar cinnamon mixture on top of the muffin. Place the muffin on a cooling rack and repeat with the remaining muffins.

How To Store Muffins:

This recipe makes up a nice big batch of muffins. More than likely you will have some left over to enjoy over the next few days. The muffins can be stored on the counter for up to 3 days or in the refrigerator for up to 5 days.

Another option is to freeze the muffins in an airtight freezer friendly container to preserve for a later date. The muffins will last up to three months in the freezer. When you are ready to enjoy one, just pop a muffin out of the container and allow it to thaw at room temperature or in a toaster oven at low heat.

Muffin Variations:

Like I previously mentioned, this muffin recipe is great to use as a base recipe for muffins. Lending itself well to variations when you feel like adding more flavors and texture to the muffins.

• Get Nutty: Add chopped pecans or walnuts to add a bit of crunch
• Add Fruit: Dried raisins, cherries or cranberries would pair wonderfully with the current profile of the cinnamon muffins.
• Sweeten Up: If you prefer your muffins to be on the sweater side, add chocolate chips to the muffin mix or drizzle a simple glaze over the top of the muffins.

What To Serve With Muffins:

Mini cinnamon muffins are a great snack on their own, but they are also a great addition to any breakfast or brunch spread. Below are some of my favorite breakfast items of choice to enjoy with mini muffins.

• Parfaits: Add a some protein and fruit flavors to your breakfast with a blueberry parfait or fruit and yogurt parfait.
• Eggs: Balance out the sweet taste of muffins with something on the savory side such as eggs, such as a salmon quiche or egg souffles.

Common Questions:

• What is the Yield? This recipe will yield 24 mini muffins.
• Can this recipe be adapted to make regular sized muffins? Yes! The current measurements for this recipe should be enough to make 10 regular sized muffins. Just be sure to bake the muffins longer for around 20 minutes.

Did you enjoy this mini cinnamon muffins recipe? Your feedback in the comments takes just a minute to contribute and helps other brunch lovers find their next favorite recipe! Thank you for your time in trying out a new recipe and sharing your thoughts. For more, visit the recipes tab.