Mini Cinnamon Muffins
These mini cinnamon muffins are a bite-sized breakfast treat with a soft crumb and a crunchy streusel topping. They're adorable, packed with flavor, and are the perfect convenient size to take on the go to work or school. And they're easy to make in less than 20 minutes!
Equipment
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Ingredients
Streusel
- 1 tablespoon melted butter unsalted
- 2 tablespoon all purpose flour
- 2 tablespoon granulated sugar
Muffins
- ¼ cup melted butter unsalted
- ¼ cup brown sugar packed
- 2 teaspoon vanilla extract
- 1 large egg room temperature
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground cinnamon
- ⅓ cup buttermilk room temperature
Instructions
- Preheat the oven to 425°F/220°C and prepare a mini muffin tin with liners.
- For the streusel, whisk melted butter, flour, and sugar in a small bowl until crumbly. Refrigerate while you make the muffin batter.1 tablespoon melted butter, 2 tablespoon all purpose flour, 2 tablespoon granulated sugar
- Whisk melted butter, brown sugar, vanilla, and egg together in a large bowl until well combined.¼ cup melted butter, ¼ cup brown sugar, 2 teaspoon vanilla extract, 1 large egg
- Fold in the flour, baking powder, baking soda, salt, and cinnamon with a rubber spatula until roughly combined with dry streaks of flour remaining.¾ cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon ground cinnamon
- Fold in half of the buttermilk until combined. Repeat with the second half.⅓ cup buttermilk
- Using a small cookie scoop or spoon, fill each muffin liner ¾ full. Top with streusel and coarse sugar if desired.
- Place the muffins in the oven and immediately reduce the heat to 350°F/180°C. Bake for 11-14 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in their tin for 5 minutes before transferring to a wire cooling rack. Allow them to reach room temperature and enjoy.
Video
Notes
Measure the flour correctly in grams or by using the spoon and level method.
Don't overfill the muffin liners.
Storage: Store in an airtight container at room temperature for 3-4 days. Add a paper towel to the bottom of the container to keep them from getting soggy.
Freezing: Let the muffins cool completely and transfer to a freezer-safe airtight container. Freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 61.9kcalCarbohydrates: 7.9gProtein: 0.9gFat: 3gSaturated Fat: 1.8gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gTrans Fat: 0.1gCholesterol: 14.8mgSodium: 89.2mgPotassium: 19.2mgFiber: 0.3gSugar: 3.8gVitamin A: 98.2IUVitamin C: 0.01mgCalcium: 17.9mgIron: 0.3mg
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