Mini Cinnamon Muffins
Soft, buttery mini muffins with a cinnamon sugar coating. Inspired by French Madeleines, they have a plush interior and are perfect for snacking or serving at breakfast. The mini size makes them irresistibly cute and allows the cinnamon sugar coating to shine.
| Cuisine | Western |
| Category | Sweet |
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Chilling Time | 2 minutes |
| Total Time | 34 minutes |
| Servings | 24 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Preheat oven to 180°C / 350°F (160°C fan-forced).
- 2
Prepare cinnamon sugar by mixing caster sugar and cinnamon in a small bowl.
- 3
Whisk flour, baking powder, and salt in a small bowl.
- 4
In a separate medium bowl, whisk eggs and sugar vigorously for 20 seconds until pale yellow. Add oil, milk, and vanilla and whisk again.
- 5
Fold in half the flour mixture gently, then the remaining flour. Finally, gently fold in melted butter until incorporated.
- 6
Spray a 24-hole mini muffin tin with oil. Fill each cavity 3/4 full with batter.
- 7
Bake for 12 minutes. Cool 2 minutes, then invert and bang the pan edge firmly to release muffins.
- 8
Toss warm muffins in cinnamon sugar to coat and serve immediately.
Nutrition Information
| Calories | 65 |
| Protein | 1g |
| Carbohydrates | 8g |
| Total Fat | 3g |
| Saturated Fat | 2g |
| Polyunsaturated Fat | 0.3g |
| Monounsaturated Fat | 1g |
| Trans Fat | 0.1g |
| Cholesterol | 21mg |
| Sodium | 18mg |
| Potassium | 34mg |
| Fiber | 0.1g |
| Sugar | 5g |
| Vitamin A | 100IU |
| Vitamin C | 0.003mg |
| Calcium | 15mg |
| Iron | 0.3mg |
Recipe Notes
Flour – Plain/all-purpose flour recommended. Self-raising flour can be used, but crumb may be slightly different. Wholemeal and GF flours not recommended.
Sugar – Caster or superfine sugar essential for coating to stick. Regular sugar acceptable in batter.
Muffin tin size – Mini muffin tin preferred. If using regular muffin tin, divide batter into 12 holes and bake 14–15 minutes for flatter muffins.
Serving & storage – Best enjoyed warm. Rewarm in microwave 5–20 seconds. Keeps 3 days at room temperature; freezable for up to 3 months.
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