Description
These delightful mini muffins are soft, moist, and bursting with cinnamon flavor. Topped with a buttery cinnamon-sugar coating, they make a perfect bite-sized treat for breakfast, snacks, or anytime indulgence. Made with simple pantry staples and easy steps, they bake quickly in a mini muffin pan, delivering sweet satisfaction in every bite.
Ingredients
Scale
Wet Ingredients
- 2 large eggs (at room temperature)
- 1/2 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (full-fat, at room temperature)
- 1/4 cup milk (whole milk preferred, at room temperature)
Dry Ingredients
- 3/4 cup light brown sugar (soft, firmly packed)
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 6 tablespoons unsalted butter (melted)
- 1/3 cup light brown sugar (firmly packed)
- 4 teaspoons ground cinnamon
Instructions
- Prepare: Preheat your oven to 375°F (190°C) and generously coat a mini muffin pan with cooking spray to prevent sticking.
- Combine Wet Ingredients: In a medium bowl, whisk the eggs until smooth. Add vegetable oil, vanilla extract, sour cream, and milk. Whisk them together until the mixture is smooth and emulsified.
- Combine Dry Ingredients: In a separate larger bowl, mix the light brown sugar, all-purpose flour, baking powder, cornstarch, salt, and ground cinnamon until evenly combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Whisk just until combined, being careful not to overmix. Use a spatula to scrape the edges of the bowl to ensure all flour is incorporated.
- Bake: Spoon the batter into the prepared mini muffin tin, filling each cavity nearly to the top. Bake for 10–13 minutes or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs. Remove the tin from the oven and let the muffins cool for 5 minutes before transferring them onto a cooling rack to cool completely.
- Add Sugar Topping: Melt the unsalted butter in a microwave-safe bowl. In another bowl, combine the brown sugar and cinnamon. Dip the top of each cooled muffin into the melted butter, allowing excess to drip off, then dip into the cinnamon-sugar mixture and shake off any excess. Save leftover topping to spread on toast for a delicious treat.
Notes
- Make sure eggs, sour cream, and milk are at room temperature to achieve a smooth batter and better texture.
- Do not overmix the batter as it can cause dense muffins; mix only until ingredients are just combined.
- Use a toothpick to test doneness for perfectly baked muffins without dryness.
- Leftover cinnamon-sugar topping can be saved and used on toast or other baked goods for extra flavor.
- Mini muffin pans typically make about 34 servings, so plan accordingly for batch size or freezing extras.
