17 BEST MINI MUFFINS
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mini muffin recipe in 30 minutes or less!
Nutrition Facts :
CINNAMON-ORANGE MINI MUFFINS
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
- Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini-Muffin, Sodium 170 mg, Sugar 8 g, TransFat 1/2 g
CINNAMON STREUSEL ORANGE MUFFINS
Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!
Provided by MICHELLECA
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
- Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
- Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.2 g, Cholesterol 36.5 mg, Fat 9.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.5 g, Sodium 194.5 mg, Sugar 21.5 g
ORANGE MINI MUFFINS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 3 dozen mini muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
- Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
- Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
- In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.
MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON-SUGAR MINI MUFFINS
These delightful little muffins are rich and buttery. You can also make them in regular-sized muffin tins...just bake a little longer.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON MINI-MUFFINS
These mini muffins are wonderful with a bowl of fresh fruit for breakfast or anytime. -Bonnie Larson, New Berlin, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400° for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON ORANGE MUFFINS
From the Betty Crocker website - I love this recipe because it is so easy to throw together. I like making them in both the mini size and regular size muffin tins. Great for breakfast or midday snack.
Provided by HokiesMom
Categories Quick Breads
Time 22m
Yield 24 mini-muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Grease bottoms only of 24 miniature muffin cups or use cooking spray, or line with paper baking cups. (If using regular sized muffin tin, prepare 12 tins).
- In medium bowl, stir baking mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds.
- Place batter evenly between prepared muffin cups.
- Bake 12 minutes or until light golden brown. (Bake 20 minutes if using larger muffin tins).
- In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture.
- Serve warm if you can but they keep well in an air-tight container too.
Nutrition Facts : Calories 128.8, Fat 7.5, SaturatedFat 4.1, Cholesterol 24.5, Sodium 173.6, Carbohydrate 14.3, Fiber 0.3, Sugar 9.1, Protein 1.3
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5/5 (33)Category BreakfastCuisine AmericanTotal Time 40 mins
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.
- Whisk ingredients together until a smooth glaze forms. If it’s too thick, add more orange juice 1 teaspoon at a time. If it’s too thin, whisk in more sugar a few tablespoons at a time until desired consistency is reached.
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