Mini Cinnamon Muffins
Recipe video above. These are way too easy to keep popping in your mouth. They taste like cinnamon doughnuts! Except, baked, not fried :) And the inside is more plush and buttery because the recipe is based on French Madeleines. How did I never do that before - it's too good and too easy not to adapt for other recipes!I make these mini because the batter works best for small little cakes - and also, so cute! But you can totally use a regular muffin tin, see Note 3.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup plain flour ( / all-purpose flour (Note 1))
- 1 1/4 tsp baking powder ((make sure yours is still active!))
- 1/8 tsp cooking salt / kosher salt
- 2 large eggs (, at room temperature (55-60g/2oz each))
- 1/2 cup caster sugar ( / superfine sugar (Note 2))
- 2 tsp oil ((canola, veg or other neutral oil))
- 2 tbsp milk (, full fat best but low fat ok)
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter (, melted and cooled but still warm)
- Canola oil spray (, or other neutral oil spray (Note 1))
- 2 tbsp caster sugar (/ superfine sugar (Note 2))
- 3/4 tsp cinnamon powder
Instructions
- 1
Whisk flour, baking powder and salt. In a separate bowl, whisk eggs and sugar vigorously, then oil, milk and vanilla. Add flour in 2 batches, then butter. Spray mini muffin tin, fill 3/4 full, bake 12 min at 180°C/350°F (160°C fan), bang out then toss in cinnamon sugar.
- 2
Preheat oven to 180°C/350°F (160°C fan-forced). (Don't grease the muffin tin yet)
- 3
Cinnamon Sugar - Mix the ingredients in a small bowl and set aside.
- 4
Dry ingredients - Whisk the flour, baking powder and salt in a small bowl.
- 5
Wet ingredients - In a separate medium bowl, whisk the eggs and sugar vigorously for 20 seconds until pale yellow. Add oil, milk and vanilla and whisk again.
- 6
Finish batter - Add half the flour, gently whisk in, then whisk in the remaining flour. Gently whisk in the butter until incorporated. Set aside while you prepare the muffin tin.
- 7
Spray and bake - Generously spray a 24 hole mini muffin tin with oil. (Note 3) Fill each 3/4 full with batter (don't be greedy and overfill, they will not rise as they should!). A small cookie scoop with lever is handy, or a jug or piping bag.
- 8
Bake 12 minutes. Cool for 2 minutes then invert and assertively bang the pan edge on a work surface to knock the muffins out of the tin. (Don't try to pry out, they will break)
- 9
Toss in cinnamon sugar while warm (sticks better) then serve immediately!