Description
Mini Cinnamon Muffins that taste like cinnamon doughnuts but are baked to a soft, plush, buttery perfection inspired by French Madeleines. These bite-sized sweet treats are easy to make, perfect for snack time or breakfast, and coated in a delightful cinnamon sugar for an extra burst of flavor.
Ingredients
Dry Ingredients
- 3/4 cup plain flour / all-purpose flour
- 1 1/4 tsp baking powder (make sure it’s active)
- 1/8 tsp cooking salt / kosher salt
Wet Ingredients
- 2 large eggs, at room temperature (55-60g/2oz each)
- 1/2 cup caster sugar / superfine sugar
- 2 tsp oil (canola, vegetable or other neutral oil)
- 2 tbsp milk, full fat preferred but low fat is okay
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter, melted and cooled but still warm
Cinnamon Sugar Coating
- 2 tbsp caster sugar / superfine sugar
- 3/4 tsp cinnamon powder
- Canola oil spray or other neutral oil spray (for greasing the muffin tin)
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F (160°C fan-forced). Do not grease the muffin tin yet to ensure the proper texture and rise.
- Prepare Cinnamon Sugar: In a small bowl, mix together the caster sugar and cinnamon powder. Set aside for coating the muffins after baking.
- Mix Dry Ingredients: In a small bowl, whisk together the plain flour, baking powder, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the two eggs and caster sugar vigorously for about 20 seconds until the mixture turns a pale yellow color. Add the oil, milk, and vanilla extract, and whisk again until incorporated.
- Combine Batter: Add half of the dry ingredient mixture into the wet ingredients and gently whisk it in until combined. Then whisk in the remaining flour mixture gently followed by the melted unsalted butter. Mix until fully incorporated without overbeating.
- Prepare Mini Muffin Tin: Generously spray a 24-hole mini muffin tin with canola or neutral oil spray to prevent sticking. Do not grease with butter or flour.
- Fill Muffin Cups: Using a small cookie scoop, jug, or piping bag, fill each muffin cavity about 3/4 full with batter. Avoid overfilling to ensure proper rising and shape.
- Bake: Bake the mini muffins in the preheated oven for 12 minutes until lightly golden and a toothpick inserted comes out clean.
- Cool and Release: Let the muffins cool in the tin for 2 minutes. Then invert the tin and firmly bang the edge against a work surface to release the muffins without breaking them. Avoid prying them out as they are delicate.
- Coat in Cinnamon Sugar: While the muffins are still warm, toss them in the prepared cinnamon sugar mixture so it sticks well, enhancing their sweet cinnamon doughnut-like flavor.
- Serve: Serve the mini cinnamon muffins immediately for the best texture and taste.
Notes
- You can use regular muffin tins instead of mini ones but adjust the baking time accordingly (about 18-20 minutes).
- Ensure the baking powder is fresh and active for proper rise.
- A small cookie scoop or piping bag makes filling the muffin tins easier and less messy.
- The recipe is inspired by French Madeleines, which makes the muffins softer and buttery rather than dry or cakey.
- Using full-fat milk and unsalted butter enhances flavor and texture, but low-fat milk is acceptable.
- For best results, toss muffins in cinnamon sugar while still warm so the sugar adheres well.
