Mini Cinnamon Muffins
A while back I started seeing recipes for donut muffins pop up all over the web. They sounded amazing. Of course I had to check them out. Who wouldn’t? I was surprised to find that most of the recipes were the same idea as these amazing Cinnamon Muffins my family had loved ever since I was a kid. I had never thought of them to be like a donut before, but I guess they are kind of like a cinnamon sugar donut in muffin form. These were always a favorite of mine growing up and now my own kids love them too. When I first started making them for my kids I was not surprised to find several muffins with the just the top cinnamon-sugar dipped portion eaten off. If you have been around kids at all you know that no matter how good the rest of the cookie, muffin, cake, etc.. is if it is topped with any sort of frosting, sprinkles, or in this case cinnamon sugar the topping will be eaten off of several and the remaining portion left behind. So I came up with a solution to our little problem. Mini Cinnamon Muffins! My kids love them. They have the perfect cinnamon sugar topping to muffin ratio to satisfy them and they are…..
…just the right size for little hands.
Don’t worry these mini cinnamon muffins are not JUST for kids. I love that I can have 2 or 3 with out feeling guilty and isn’t anything in mini form just so much cuter and fun to eat!? Trust me they will be devoured by kids and adults alike.
Mini Cinnamon Muffins
1/3 Cup Butter or Shortening
1/2 Cup Sugar
1/2 Cup Milk
1 Teaspoon Vanilla
1 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
1 and 1/2 Cup Flour( I use 1 cup white all purpose flour and 1/2 whole wheat flour)
3 Tablespoons Butter, melted
1/4 Cup Sugar
1 Tablespoon Cinnamon
Cream the butter and sugar together. Add the egg, milk and vanilla. Mix well. Add the dry ingredients and mix just until combined. Fill each cavity of a greased Mini Muffin Tin about 2/3 to 3/4 full. You should get 24 mini muffins*. Bake in a preheated 350 degree oven for 10-12 minutes. Allow the muffins to cool for 2-3 minutes or just until cool enough to handle. In the meantime in a small bowl melt the 3 tablespoons of butter. In a separate small bowl stir together the cinnamon and sugar. Dip each muffin top into the butter and then swirl around in the cinnamon sugar mixture until the top is evenly coated. Place on a wire rack to finish cooling. Enjoy!
*You can also bake these in a regular size muffin tin. Simply adjust the bake time to 20-22 minutes. You will get about 9 regular sized muffins.
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