Mini Cinnamon Muffins
VIDEO BELOW! How to make mini cinnamon muffins!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 mini muffins
- 1 ½ cups all purpose flour (185g)
- 2/3 cup sugar (135g)
- 2 teaspoon baking powder
- 2 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 large egg lightly beaten
- 1 teaspoon vanilla
- ½ cup buttermilk* (120ml)
- 6 Tablespoons unsalted butter melted and cooled (85g)
- 4 Tablespoons salted butter melted (60g)
- 4 Tablespoons sugar
- 2 teaspoon ground cinnamon
Preheat oven to 375F (190C) and line a 24 count mini muffin tin with paper liners or lightly grease and flour.
Combine flour, sugar, baking powder, cornstarch salt, cinnamon, and nutmeg in a large bowl and whisk until well-combined.
In a separate bowl, whisk together egg, vanilla, and buttermilk.
While still whisking the wet ingredients, slowly pour butter until incorporated (mixture may curdle slightly).
Add dry ingredients to wet and, using a spatula, gently stir ingredients together until just combined -- do not over-mix or your muffins will be dense and dry!
Portion muffin batter into prepared mini muffin tin, filling each liner 3/4 of the way full.
Transfer to 375F (190C) oven and bake for 11-13 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter, there should be crumbs or the toothpick should be clean, but don't over-bake muffins or they will be dry).
*If you don't have buttermilk, you can use my easy buttermilk substitute which would involve pouring 1/2 Tablespoon (1 1/2 teaspoons) of vinegar or lemon juice into a measuring cup then adding milk and filling to the "1/2 cup" mark. Stir and allow to sit for 5 minutes before using.
Serving: 1mini muffin | Calories: 85kcal