A fun and easy way to make mini muffins for breakfast, a brunch or even a nice snack!
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mini muffins
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Ingredients
Muffins
- 1 3/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup oil I use canola oil
- 3/4 cup white sugar
- 1 egg
- 3/4 cup milk
Topping
- 1/4-1/2 cup butter see notes
- 1/3 cup white sugar see notes
- 1 tablespoon cinnamon see notes
Ingredients
Muffins
Topping
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Instructions
- Preheat your oven to 350 degrees. Prepare muffin pans (I use mini muffin tins but you can use full size or a combination of both), by either lining with paper liners or spraying with butter flavored cooking spray.
- Combine flour, baking powder, salt, nutmeg and cinnamon in a large bowl. .
- Combine wet ingredients (oil, sugar, egg and milk) in a separate bowl.
- Make a well in the center of your dry ingredients, and add the wet ingredients. Combine gently, and only stir until just combined.
- Bake at 350 degrees for 15-20 minutes (see notes, takes less time for the mini muffins)
- While the muffins are baking, prepare the topping: Melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.
- Shake muffins out while still hot. Dip muffins in butter, then roll into the sugar/cinnamon mix.
- Lay out rolled and dunked muffins on wax paper until completely cool.
Recipe Notes
Stacy's Notes: The original recipe called for baking these as full size muffins (and you get a dozen), but I prefer to do them as mini muffins (I usually get 2 dozen minis plus 2-3 full sized ones!). In my oven, the minis are usually done in 13-15 minutes, while the full size muffins take about 20 minutes. But please check them, and use a toothpick to make sure they are done in your oven 🙂
The original recipes calls for 1/4 cups Butter,1/3 cups White Sugar and 1 Tablespoon Cinnamon for the topping. I usually end up doubling this, so I use 1/2 cup butter and 2/3 cup sugar and 2 T cinnamon for the dunking process 🙂
Enjoy!
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