Prep Time: 10 mins | Cook Time: 12 mins | Total Time: 22 mins | Yield: 24
Melt-in-your-mouth cinnamon muffins are easily made with a few simple ingredients. These muffins are a great treat dipped in butter and rolled in cinnamon sugar. If you love cinnamon, I am pretty sure that you’ll fall head over heels with these mini melt-away cinnamon muffins! Make sure to always whip up a big batch because these cinnamon muffins are gone way too fast!
These cinnamon muffins are best served warm. But if you are planning to keep these for an easy and quick dessert, all you need to do is store the muffins that are not yet coated in butter and cinnamon sugar for up to 3 days in an airtight container. When ready to serve, warm and coat in butter and cinnamon sugar.
Ingredients
1 egg
1 1/2 c. all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 c. milk
1/3 c. butter, softened
1/2 c. white granulated sugar
1 tsp vanilla
1/2 tsp salt
Topping:
1/2 c. white granulated sugar
1/2 c. butter, melted
1/2 tsp cinnamon
How to make Melt-Away Cinnamon Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Mix the dry ingredients and set them aside.
Step 3: Place the egg, milk, butter, and vanilla in a large mixing bowl. Mix well until combined. Slowly stir in the dry ingredients until moist.
Step 4: Fill the greased mini muffin pan to just over 2/3 full. Place in the preheated oven and bake for about 12 minutes. Remove from the oven when done and let the muffins cool for about 5 minutes.
Step 5: Take the muffins out of the pan and coat them in butter. In the cinnamon sugar mixture, roll each muffin.
Tips:
If using salted butter, omit the salt.
Make sure not to overfill the muffin pan and overbake the muffins.
In an airtight container, keep the muffins that are not yet coated in butter and cinnamon sugar for up to 3 days. Before serving, warm the muffins, then dip them in butter and roll in cinnamon sugar mixture.
Nutrition Facts:
Calories: 125 kcal (6%), Carbohydrates: 14g (5%), Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 4g (20%), Cholesterol: 24mg (8%), Sodium: 111mg (5%), Potassium: 52mg (1%), Sugar: 8g (9%), Vitamin A: 220IU (4%), Calcium: 28mg (3%), Iron: 0.4mg (2%)
Ingredients
- 1 egg
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 3/4 c. milk
- 1/3 c. butter, softened
- 1/2 c. white granulated sugar
- 1 tsp vanilla
- 1/2 tsp salt
- Topping:
- 1/2 c. white granulated sugar
- 1/2 c. butter, melted
- 1/2 tsp cinnamon
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Mix the dry ingredients and set them aside.
Step 3: Place the egg, milk, butter, and vanilla in a large mixing bowl. Mix well until combined. Slowly stir in the dry ingredients until moist.
Step 4: Fill the greased mini muffin pan to just over 2/3 full. Place in the preheated oven and bake for about 12 minutes. Remove from the oven when done and let the muffins cool for about 5 minutes.
Step 5: Take the muffins out of the pan and coat them in butter. In the cinnamon sugar mixture, roll each muffin.
Notes
If using salted butter, omit the salt. Make sure not to overfill the muffin pan and overbake the muffins. In an airtight container, keep the muffins that are not yet coated in butter and cinnamon sugar for up to 3 days. Before serving, warm the muffins, then dip them in butter and roll in cinnamon sugar mixture.
