Cinnamon Sugar Mini Muffins Food

CINNAMON-SUGAR MINI MUFFINS

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.

CINNAMON-SUGAR MINI MUFFINS

Steps:

• Preheat oven to 375 degrees. Butter a mini-muffin tin, and set aside. In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
• In a large bowl, combine flour, baking powder, salt, and remaining teaspoon cinnamon; whisk to combine. In a small bowl, combine 6 tablespoons butter, remaining 1/2 cup sugar, buttermilk, and egg; whisk to combine. Using a large rubber spatula, fold butter mixture into flour mixture; use no more than 10 strokes. The mixture should be lumpy.
• Spoon 1 tablespoon batter into each prepared cup, and bake until tops are nicely golden, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to a wire rack.
• Dip top of each muffin in remaining 4 tablespoons melted butter, and roll in reserved cinnamon mixture. Serve warm or at room temperature.

CINNAMON MINI-MUFFINS

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.

CINNAMON SUGAR MUFFINS

Steps:

• In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the dry ingredients.
• In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease 12 muffin cups. Fill cups about two-thirds full with batter. Bake in 350 f oven for 20 to 25 minutes or until muffins are golden.
• Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. You need to work quickly as the muffins are hot.
• Baked muffins can be placed into freezer containers or bags and frozen up to 1 month.
• NOTE: You might find that you don't get all 12 muffins from this recipe. It really depends on how much you fill each muffin cup. I was able to get all 12 muffins from this recipe.

MINI DOUGHNUT MUFFINS

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.

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

MINI CINNAMON MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
• In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
• Add the flours, baking powder, baking soda, cinnamon, and salt and gently fold together.
• Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
• Sprinkle each muffin with cinnamon and granulated sugar.
• Bake for 18-20 minutes or until a cake tester comes out cleanly.
• Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer to cool on a wire rack. Serve warm or at room temperature.

MINI CINNAMON SUGAR DONUT MUFFINS

Steps:

• Preheat your oven to 375 degrees F. Grease mini muffin tin (cavities and the top). Set aside.
• In a medium bowl, whisk together flour and baking powder. Set aside.
• In a large mixing bowl, whisk together melted butter and sugar. Add spices and vanilla, whisk well. Add milk and whisk again. Add dry ingredients and whisk until smooth.
• Fill the muffin pan. Bake in preheated oven for 15 to 17 minutes, or until toothpick inserted in the center of each muffin comes out clean. Cool in pan for 2 minutes, transfer onto a wire rack.
• Prepare the coating: melt butter in a small bowl; in another small bowl, mix sugar and cinnamon. When muffins are completely cool, dunk each one in melted butter and then roll in cinnamon sugar. Return onto wire rack and let cool for few minutes.

EASY MINI CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Mix dry ingredients together.
• Add oil, milk, and egg. Mix until combined. Don't over mix.
• Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
• Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon).
• Bake at 375 degrees F. for 9-10 minutes.
• Serve with homemade sweet cinnamon butter or roll in cinnamon sugar.

KETO CINNAMON SUGAR MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease muffin tin and set aside.
• In a medium sized mixing bowl, beat butter, powdered sweetener, and vanilla together.
• Add eggs and milk. Mix well and set aside.
• In a seperate mixing bowl, whisk or sift dry ingredients together including almond flour, flaxseed, baking powder, cinnamon, ginger, and nutmeg.
• Mix dry ingredients into wet ingredients until well blended.
• Evenly distribute the batter into muffin tins.
• Bake 18 to 20 minutes or until a toothpick inserted comes out clean.
• While muffins are cooling, combine granular sweetner and cinnamon in a small bowl.
• Brush muffins with butter on all sides, place into the cinnamon sugar mixture, and roll to coat. Repeat with all muffins.
• Store in an airtight container up to 1 week.

CINNAMON SUGAR MINI PUMPKIN MUFFINS

Steps:

• Preheat oven to 400F. Spray two 12-count mini muffin pans (or use one Non-Stick 12-Cup Regular Muffin Pan) very well with floured cooking spray or grease and flour the pans; set aside.
• In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
• In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
• Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
• Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
• Bake for about 11 to 12 minutes (start checking at 8 minutes and keep a very close eye on them because mini muffins cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter (if making full-size, baking time will be similar to this recipe).
• Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. They can be dipped in the cinnamon-sugar coating as soon as they're cool enough to handle.
• In a medium bowl, add the sugar, cinnamon, and stir to combine.
• Gently roll each muffin through cinnamon-sugar until evenly coated. Serve immediately.

CINNAMON & SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray (2) 24 count mini muffin tin with non-stick spray.
• Whisk all your dry ingredients in one bowl. In another bowl, cream the butter, sugars, pumpkin, egg, and extract. Slowly add the dry ingredients to the wet ingredients and combine until thick and fully combined.
• Using a mini cookie scooper, fill each muffin tin half way with batter.
• Bake for 8-12 minutes. These muffins will not rise like normal muffins. They will feel springy to the touch and pop out of the pan easily.
• While the muffins are warmn melted butter, and roll in the cinnamon and sugar mixture.

CINNAMON & SUGAR MINI MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Grease or line your mini muffin pans..
• In a large bowl, mix together the flour, baking powder, salt, and cinnamon.
• Melt the butter (I nuke it in a microwave-safe bowl for about 30 seconds on medium heat).
• In a separate medium bowl, beat together the eggs, brown sugar, milk, melted butter, and vanilla.
• Pour the wet ingredients over the flour mixture, and mix just until incorporated; do not overmix.
• Scoop the batter by tablespoonful into the mini muffin cups (or, if you're making normal-size muffins, divide the batter between 12 cups).
• In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon.
• Sprinkle the top of each muffin with a bit of the cinnamon mix, dividing the topping evenly among the muffins.
• Bake for about 10-12 minutes, until muffin tops spring back when you lightly poke the top (or stick a toothpick in and it comes out clean). If you're making standard-size muffins, increase the baking time to about 12 - 15 minutes.
• Let cool for five minutes and serve.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

CINNAMON SUGAR DOUGHNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside. (See note for mini muffin tin.)
• For the muffins: in a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together the egg, vanilla, milk (or buttermilk), oil (or melted butter).
• Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
• Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake for 15-18 minutes until the tops spring back lightly to the touch.
• Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
• For the topping: in a small bowl, whisk together the sugar and cinnamon.
• Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 and spray a mini muffin pan with cooking spray or use paper liners. Set aside.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg.
• In a separate bowl, combine the melted butter and brown sugar, whisking until combined.
• Add in the egg and vanilla.
• Stir in the pumpkin and milk.
• Once combined, pour the wet mixture into the dry mixture and stir until just combined.
• Using a spoon, scoop batter into each muffin cup, filling about 2/3 full.
• Once complete, place pan in oven and bake for about 10-12 minutes.
• Remove from oven and place mini muffins on cooling rack.
• While muffins are cooling slightly, melt the butter in a small dish.
• In a separate small dish, combine the sugar and cinnamon.
• Dip each mini muffin into the melted butter, followed by the cinnamon/sugar mixture.
• Serve and enjoy!

CINNAMON SWIRL MINI MUFFINS

Steps:

• Preheat fanforced oven to 180 Celcius.
• Grease a 12 mini muffin tin.
• For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
• For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl or jug, mix together the egg, milk and melted butter.
• Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
• Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
• Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
• Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
• Serve warm or cold. These can be frozen too!

CINNAMON-SUGAR MINI MUFFINS

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.