Name: Mini Cinnamon Muffins
Prep time: 10 min
Cook time: PT-488944H24M30S
Total time: PT-488944H24M30S
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt; 2 tsp ground cinnamon; ¼ cup unsalted butter, softened; ⅔ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; ⅔ cup milk; Optional topping: 2 Tbsp melted butter + 2 Tbsp sugar + 1 tsp cinnamon (for coating)

Jump to Recipe·Leave a Review

Mini cinnamon muffins are soft, fluffy bites of comfort that are packed with warm cinnamon flavor and a hint of sweetness. These little treats are perfect for breakfast, a snack, or dessert. Whether I’m baking for a party or meal prepping for the week, these muffins always disappear quickly.

Why You’ll Love This Recipe

I love how quick and easy these mini cinnamon muffins are to make. With simple pantry ingredients, I can whip up a batch in under 30 minutes. They’re bite-sized, which makes them great for portion control or serving to a crowd. The cinnamon sugar topping gives each muffin a delightful crunch and burst of flavor. I can enjoy them warm right out of the oven or save them for a treat later in the day. Mini Cinnamon Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
salt
ground cinnamon
unsalted butter
granulated sugar
egg
vanilla extract
milk
optional: additional cinnamon and sugar for topping

Directions

I preheat my oven to 375°F (190°C) and grease a mini muffin tin or line it with paper liners.
In a medium bowl, I whisk together the flour, baking powder, salt, and ground cinnamon.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg and vanilla extract.
Alternating with the milk, I gradually add the dry ingredients into the wet mixture, stirring just until combined.
I spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
I bake for 10–12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once out of the oven, I let them cool slightly, then optionally dip the tops in melted butter and roll them in a cinnamon-sugar mixture for extra flavor.

Servings and timing

This recipe makes about 24 mini muffins.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

I sometimes add a pinch of nutmeg to deepen the spice flavor.
For a healthier twist, I swap half the flour for whole wheat flour.
If I want to make them dairy-free, I use almond milk and vegan butter.
A splash of maple syrup or a sprinkle of chopped nuts can add texture and sweetness.
I also like turning these into donut hole-style treats by coating them generously in cinnamon sugar.

Storage/Reheating

I store these mini muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I pop a few in the microwave for about 10–15 seconds or warm them in a low oven until just heated through. Mini Cinnamon Muffins

FAQs

How do I keep mini muffins from drying out?

I make sure not to overbake them and store them in an airtight container once cooled. Adding a slice of bread to the container can also help retain moisture.

Can I make these in a regular muffin pan?

Yes, I can. I just adjust the baking time to about 18–20 minutes and fill the cups 3/4 full.

Can I add fruits like apples or bananas?

Absolutely. I like finely chopping apples or mashing bananas to fold into the batter for added flavor and moisture.

Do I have to use paper liners?

No, I usually just grease the mini muffin tin well to avoid sticking. Liners are optional and great for easier cleanup.

What’s the best way to coat them in cinnamon sugar?

After baking, while they’re still warm, I dip the muffin tops in melted butter and then roll them in a cinnamon-sugar mixture for that classic crunch.

Conclusion

These mini cinnamon muffins are a warm, cozy treat that I can enjoy any time of day. They’re easy to make, incredibly versatile, and always a hit with friends and family. Whether I’m serving them fresh out of the oven or saving a batch for later, they never disappoint.