Preheat oven to 180°C/350°F (160°C fan-forced) Recipe

If you have been searching for a delightful little treat that fills your kitchen with warmth and invites smiles around the table, then these mini cinnamon muffins are absolutely your next baking adventure. The best part is how easy it is to whip up this batch, which starts with a simple but important step: Preheat oven to 180°C/350°F (160°C fan-forced). These bite-sized goodies boast a perfect crumb that’s tender and just sweet enough, with a nostalgic cinnamon-sugar coating that gives each mini muffin a lovely crunch and a burst of flavor. Whether it’s morning tea, a snack, or a special addition to your next brunch, they’re guaranteed to disappear fast.

Ingredients You’ll Need

Gathering your ingredients for these mini cinnamon muffins is like assembling a dream team of simple pantry staples, each one playing a crucial role. From the soft texture imparted by the flour to the rich buttery warmth, every component shines through in every bite.

• 3/4 cup plain flour / all-purpose flour: Provides the structure and softness that makes the muffins tender but holds everything together.
• 1 1/4 tsp baking powder: This helps the muffins rise beautifully—make sure it’s still active for best results.
• 1/8 tsp cooking salt / kosher salt: Balances sweetness and enhances all the other flavors.
• 2 large eggs, at room temperature: They add richness and help bind the batter while giving a lovely texture.
• 1/2 cup caster sugar / superfine sugar: Sweeter than granulated sugar, this dissolves easily to keep your muffins moist.
• 2 tsp oil (canola, veg, or neutral): Keeps the muffins moist without weighing them down.
• 2 tbsp milk, full fat preferred: Adds a creamy texture and helps bring the batter together smoothly.
• 2 tsp vanilla extract: Brings warm, inviting notes to the batter.
• 75g unsalted butter, melted and warm: Adds rich flavor and a silky mouthfeel that’s just dreamy.
• Canola oil spray or other neutral oil spray: Essential for greasing the mini muffin tin to ensure easy popping out of baked muffins.
• 2 tbsp caster sugar: For the cinnamon sugar coating, adding that irresistible crunch.
• 3/4 tsp cinnamon powder: The magic spice that makes these muffins smell and taste so comforting.

How to Make Preheat oven to 180°C/350°F (160°C fan-forced)

Step 1: Get Ready by Preheating Your Oven

Before any mixing begins, preheat oven to 180°C/350°F (160°C fan-forced). This step is absolutely foundational because it ensures the oven is at the perfect temperature to give your muffins their ideal rise and that golden finish. Don’t skip greasing the muffin tin yet, as there’s a specific timing to that later on.

Step 2: Prepare the Cinnamon Sugar

While the oven warms up, mix the 2 tablespoons of caster sugar and 3/4 teaspoon of cinnamon powder in a small bowl. Set this stellar cinnamon sugar blend aside—it will transform your muffins right after baking, coating them in a delectable, sweet-spiced crunch.

Step 3: Whisk the Dry Ingredients

In a small bowl, whisk together the 3/4 cup flour, 1 1/4 teaspoons baking powder, and 1/8 teaspoon salt. This ensures even distribution of leavening and seasoning, which creates the perfect muffin crumb and flavor profile.

Step 4: Whisk the Wet Ingredients

In a separate medium bowl, beat the 2 eggs and 1/2 cup caster sugar vigorously for about 20 seconds until the mixture looks pale and has a lovely airy texture. Then incorporate the 2 teaspoons oil, 2 tablespoons milk, and 2 teaspoons vanilla extract, whisking again to blend perfectly. This step builds the base of the batter’s richness and moisture.

Step 5: Combine Wet and Dry, Then Add Butter

Add half of the dry ingredients to the wet ingredients, gently whisk to combine, then add the remaining flour and whisk again. Now pour in the 75g warm melted butter and whisk gently until just incorporated. Your batter should look smooth yet light, and ready for baking magic.

Step 6: Prepare the Mini Muffin Tin and Bake

Here’s where timing meets precision: spray a 24-hole mini muffin tin generously with oil spray to make sure muffins don’t stick. Then, fill each hole about three-quarters full with batter—don’t overfill or the muffins will lose their shape and rise. Using a small cookie scoop or piping bag helps keep things neat. Now, bake for 12 minutes at 180°C/350°F (160°C fan-forced). After baking, cool for 2 minutes and firmly tap the tin’s edge on your countertop to release the muffins in one clean lift.

Step 7: Toss in Cinnamon Sugar While Warm

The final irresistible touch is to immediately toss your warm mini muffins in that cinnamon sugar mix you prepared earlier. The warmth helps the sugar stick beautifully, adding that classic sweet, spiced crust that makes you smile with every bite.

How to Serve Preheat oven to 180°C/350°F (160°C fan-forced)

Garnishes

A quick sprinkle of extra cinnamon sugar or a light dusting of powdered sugar can elevate the look and taste of these muffins. For a little something extra, try drizzling a thin glaze of honey or maple syrup over the tops just before serving.

Side Dishes

These mini cinnamon muffins pair wonderfully with fresh fruit like berries or apple slices, a dollop of Greek yogurt, or even alongside a hot cup of chai tea or coffee for a cozy midday treat.

Creative Ways to Present

Serve these muffins in a rustic basket lined with a colorful napkin to bring a homely charm. Or stack them on a multi-tiered cake stand for a celebration feel. For a fun twist, present them skewered with fresh fruit kebabs to add color and a playful touch.

Make Ahead and Storage

Storing Leftovers

Keep your mini cinnamon muffins fresh by storing them in an airtight container at room temperature for up to 2 days. If you want to extend their life, the fridge can help, but they are best enjoyed within the day to keep them tender and soft.

Freezing

You can freeze these muffins by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They’ll keep well for up to 3 months, letting you enjoy fresh muffins any time you like with minimal effort.

Reheating

Reheat frozen or refrigerated muffins gently in the oven at Preheat oven to 180°C/350°F (160°C fan-forced) for about 5-7 minutes or until warmed through. This revives their lovely texture and enhances the cinnamon sugar crust, almost like freshly baked.

FAQs

Can I substitute whole wheat flour for all-purpose flour?

Yes, you can substitute whole wheat flour, but expect a denser texture and nuttier flavor. To keep the muffins light, try using half whole wheat and half all-purpose flour.

What if I don’t have a mini muffin tin?

You can use a regular muffin tin, but adjust baking time to about 18-20 minutes and fill each cup only two-thirds full. The mini size is what makes these muffins so special, but the flavor remains delicious.

Can I make these muffins dairy-free?

Absolutely! Swap butter for coconut oil or dairy-free margarine and use plant-based milk like almond or oat milk to make the recipe vegan-friendly without sacrificing taste.

Why is it important to Preheat oven to 180°C/350°F (160°C fan-forced) before baking?

Preheating ensures the oven has reached the right temperature so the muffins bake evenly and rise properly, resulting in the tender texture and golden tops you expect. Skipping this can lead to uneven baking or dense muffins.

How do I know when the muffins are perfectly baked?

After 12 minutes at Preheat oven to 180°C/350°F (160°C fan-forced), check for lightly golden tops and slightly springy texture when gently pressed. You can also insert a toothpick—it should come out clean or with just a few moist crumbs.

Final Thoughts

There’s something truly comforting about baking mini cinnamon muffins, especially when you start with such a foolproof step as Preheat oven to 180°C/350°F (160°C fan-forced). These little treats bring joy with their cozy flavor, ease of preparation, and versatility. Whether you’re baking for family, friends, or just yourself, dive into this recipe—it’s a small but mighty way to brighten any day and create sweet moments one mini muffin at a time.

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