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

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

4.9 from 23 reviews

These Mini Cinnamon Muffins are small, fluffy treats bursting with warm cinnamon flavor and a crisp cinnamon sugar coating. Perfect for breakfast, snacks, or parties, they bake quickly and are easy to whip up with simple pantry ingredients. Their tender crumb and sweet spice make them irresistible and great for sharing.

Ingredients

Scale

Dry Ingredients

  • 3/4 cup plain flour / all-purpose flour
  • 1 1/4 tsp baking powder (ensure it’s fresh)
  • 1/8 tsp kosher salt

Wet Ingredients

  • 2 large eggs, at room temperature (55-60g each)
  • 1/2 cup caster sugar / superfine sugar
  • 2 tsp neutral oil (canola, vegetable, etc.)
  • 2 tbsp full fat milk (low fat okay)
  • 2 tsp vanilla extract
  • 75g (5 tbsp) unsalted butter, melted, cooled but still warm

For Greasing

  • Canola oil spray or other neutral oil spray

Cinnamon Sugar Coating

  • 2 tbsp caster sugar / superfine sugar
  • 3/4 tsp cinnamon powder

Instructions

  1. Preheat Oven and Prepare Cinnamon Sugar: Set your oven to 180°C/350°F (160°C fan-forced). In a small bowl, thoroughly mix together 2 tbsp caster sugar and 3/4 tsp cinnamon powder. Set this aside for coating the muffins later.
  2. Mix Dry Ingredients: In a small bowl, whisk together the 3/4 cup plain flour, 1 1/4 tsp baking powder, and 1/8 tsp kosher salt until combined evenly.
  3. Combine Wet Ingredients: In a separate medium bowl, vigorously whisk 2 large eggs and 1/2 cup caster sugar for about 20 seconds until the mixture becomes pale yellow and slightly foamy. Then whisk in 2 tsp oil, 2 tbsp milk, and 2 tsp vanilla extract until fully integrated.
  4. Incorporate Dry Ingredients into Wet: Add half of the dry flour mixture to the wet ingredients and gently whisk until combined. Repeat with the remaining flour, mixing carefully not to overwork the batter.
  5. Add Butter: Gently whisk in the 75g melted and warm unsalted butter until thoroughly combined, being careful not to overmix. Set the batter aside while preparing the pan.
  6. Prepare Muffin Tin: Generously spray a 24-hole mini muffin tin with canola or neutral oil spray to ensure muffins do not stick.
  7. Fill Muffin Tin: Using a small cookie scoop with a lever, a jug, or a piping bag, fill each mini muffin cavity about 3/4 full. Avoid overfilling to allow proper rising.
  8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 12 minutes until the muffins are golden and a toothpick inserted comes out clean.
  9. Cool and Remove Muffins: Let muffins cool in the tin for 2 minutes. Then firmly invert the pan and bang the edge against a work surface to release the muffins – do not pry them out to avoid breakage.
  10. Coat with Cinnamon Sugar: While the muffins are still warm, toss them in the prepared cinnamon sugar mixture so it adheres nicely to their surface.
  11. Serve: Enjoy the mini cinnamon muffins immediately for the best flavor and texture.

Notes

  • Use fresh baking powder to ensure proper rise.
  • Caster sugar is preferred for a smoother batter and finer cinnamon sugar coating.
  • Do not grease the muffin tin—use oil spray instead to release muffins easily and maintain their texture.
  • A small cookie scoop helps fill muffin cavities evenly and prevents overflowing.
  • Removing muffins by banging the pan helps preserve their shape and crumb.
  • The cinnamon sugar sticks best when applied while the muffins are warm.

Nutrition

Keywords: mini muffins, cinnamon muffins, bite-size muffins, cinnamon sugar, breakfast muffins, snack recipe

Find it online: https://nataliereeve.com/preheat-oven-to-180c350f-160c-fan-forced-recipe/