Easy Mini Cinnamon Muffins in 20 Minutes or Less
Are you in the mood for something sweet but don’t want to spend hours in the kitchen? Look no further! These easy mini cinnamon muffins are the perfect treat to whip up in just 20 minutes or less. With their soft, fluffy texture and delightful cinnamon flavor, they’re a quick delight the whole family will love. Plus, they resemble delightful mini cinnamon roll muffins, making them a delicious and easy alternative to baking a full-sized cinnamon roll!
Ingredients & Kitchen Tools
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup milk (dairy or non-dairy)
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup brown sugar (for topping)
– 1 teaspoon ground cinnamon (for topping)
Kitchen Tools:
– Muffin tin
– Mixing bowls
– Whisk
– Spoon or spatula
– Measuring cups and spoons
Prep & Cook Time
– Prep Time: 10 minutes
– Cook Time: 10-12 minutes
– Total Time: 20-22 minutes
Step-by-Step Instructions
1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will ensure your mini cinnamon muffins bake evenly and rise perfectly.
2. Prepare the Muffin Tin: Grease the muffin tin or line it with mini cupcake liners to prevent sticking.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and 1/2 teaspoon ground cinnamon until well combined.
4. Combine Wet Ingredients: In another bowl, mix together the milk, vegetable oil, egg, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined—be careful not to overmix!
6. Fill the Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cavity about 2/3 full.
7. Prepare the Topping: In a small bowl, mix the brown sugar and 1 teaspoon of ground cinnamon together. Sprinkle this mixture generously over the muffin batter.
8. Bake: Place in the preheated oven and bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Once baked, let the mini cinnamon muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm!
Nutritional Benefits or Advantages
These mini cinnamon muffins make for a fantastic snack! They are relatively low in calories while providing quick energy from carbohydrates. Cinnamon is known for its antioxidant properties, which are great for overall health. Plus, they’re a lovely way to satisfy your sweet tooth without going overboard.
Tips, Variations, or Substitutions
– Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.
– Add Nuts or Raisins: Mix in some chopped nuts or raisins for added texture and flavor.
– Frosting: For an extra treat, drizzle a simple icing made with powdered sugar and milk over the tops once cooled.
Common Mistakes to Avoid
– Overmixing the batter: This can result in tough muffins. Just mix until wet ingredients are combined with dry.
– Not preheating the oven: Make sure it’s fully heated before sliding in your muffin tin for ideal baking conditions.
Storage and Reheating Tips
Store leftover mini cinnamon muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To reheat, pop them in the microwave for 15-20 seconds for that fresh-baked taste.
Conclusion with Call-to-Action
These easy mini cinnamon muffins are not only quick to make but are also incredibly delicious. Perfect for breakfast, snacks, or dessert, they’ll delight everyone in your household. Give them a try today and let me know how they turned out in the comments below!
FAQs
Q1: Can I make these mini muffins ahead of time?
A1: Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking.
Q2: What if I don’t have a muffin tin?
A2: You can use silicone molds or even tart pans if necessary.
Q3: Can I freeze these mini muffins?
A3: Absolutely! Freeze them in an airtight container for up to 3 months. Thaw at room temperature when ready to enjoy.
Q4: What can I use instead of eggs?
A4: You can replace one egg with 1/4 cup of applesauce or mashed banana for a vegan-friendly option.
