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Cinnamon Mini Muffins

These easy cinnamon mini muffins are the perfect little breakfast treat! They’re moist and tender, with loads of cozy cinnamon flavor.

Overhead view of cinnamon mini muffins stacked on platter

Mini Cinnamon Sugar Muffins

We’ve talked before about how I’m just not a morning person. It takes me a while to feel like I can do anything productive. That lack of morning pep is the reason the pages of BoB aren’t littered with muffins and other breakfast baking. But when it comes to these cinnamon mini muffins? Well, I’m willing to make an exception.

These little guys may be the perfect muffins for morning-challenged people like me. They mix up so quickly, and you can even make them in your blender. (If I’m going to be hauling out my blender in the morning, I’d much rather be making a batch of warm muffins than a green smoothie!)

There are no elaborate flavor combinations here. These are just sweet little muffins with a nice cinnamon flavor. In fact, I’d say these cinnamon mini muffins are the best example of less is more. They aren’t the bakery-style enormous muffins that are loaded with calories. Instead, they offer a sweet bite without all the guilt.

Overhead view of ingredients for cinnamon mini muffins

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • All-purpose flour – Here’s how to measure flour.
  • White whole wheat or whole wheat flour
  • Baking powder
  • Ground cinnamon – It’s the star of the show here, so make sure your jar of cinnamon is fresh and fragrant for the best flavor.
  • Salt
  • Milk – I always prefer baking with whole milk, as the extra fat helps create a tender crumb.
  • Egg
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Granulated sugar
  • Coarse sugar or cinnamon sugar – For a little bit of shimmery crunch on top.

What Is White Whole Wheat Flour?

White whole wheat flour is made from white wheat, which has a milder flavor and lighter color compared to traditional red whole wheat flour. When used in baking, white whole wheat flour can be used as a replacement for all-purpose flour in most recipes without compromising the flavor or texture, so many bakers prefer it to traditional whole wheat flour.

Overhead view of cinnamon mini muffins on countertop

How to Make Cinnamon Mini Muffins

These muffins are practically effortless, so you don’t need to be a morning person to make them! Here’s what you’ll need to do.

Prepare. Preheat your oven to 350°F and line 24 mini muffin cups with paper liners. If you prefer not to use liners, coat the muffin cups with cooking spray.

Mix the dry ingredients. In a large bowl, whisk the flours, baking powder, cinnamon, and salt.

Mix the wet ingredients. In a separate bowl, whisk the milk, egg, melted butter, and sugar until they’re well-blended.

Finish the batter. Pour the wet ingredients into the flour mixture, then stir just until combined.

Bake. Divide the batter evenly among the muffin cups, then sprinkle the sugar or cinnamon sugar on top. Bake for 18 to 20 minutes, or until the muffins are lightly browned. 

Cool. Set the pans on wire racks to let the muffins cool. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Overhead view of cinnamon mini muffins on cooling rack

Tips for Success

Read over my baking tips for beginners, then follow these additional pointers for this cinnamon mini muffin recipe:

  • Try making them in a blender. To mix the wet ingredients in your Vitamix (or another blender), place the milk, egg, butter, and sugar in the blender jar in that order. Start at Variable 1 and quickly increase to Variable 10 and then High. Blend for 45 seconds. 
  • Making standard-size muffins. If you don’t have a mini muffin tin, you can use a regular muffin tin instead and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Don’t over-mix. It’s better to have a few streaks of flour in the batter than to over-mix it. Mixing too much will make the strands of gluten in the flour toughen, resulting in a dense, flat muffin.
3 cinnamon mini muffins on white plate, with wrapper pulled from sides of center muffin

Variations

The combination of cinnamon and sugar in these cinnamon mini muffins reminds me of a snickerdoodle, but you can introduce some other spices to the mix if you’d like. Apple pie spice is an excellent choice, or add some cardamom, which is always a nice complement to cozy cinnamon.

How to Store

Allow the muffins to cool completely before storing them in an airtight container at room temperature. They’ll keep for 3 to 4 days.

Pile of cinnamon mini muffins on platter

Can This Recipe Be Frozen?

Yes, these muffins freeze very well. Cool completely and store in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving, or pop them in the microwave for warm cinnamon mini muffins.

Half-eaten cinnamon mini muffin set on muffin wrapper, with additional muffins in background

Cinnamon Mini Muffins

Yield 24 mini muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

These bite-sized muffins are packed with cozy cinnamon flavor!

Two cinnamon mini muffins stacked on table, with additional muffins in background

Ingredients

  • 3/4 cup (90g) all-purpose flour
  • 3/4 cup (85g) white whole wheat or whole wheat flour
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (118ml) milk
  • 1 large egg
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • coarse sugar or cinnamon sugar, optional

Instructions

  1. Preheat oven to 350°F. Line 24 mini muffin cups with paper liners.
  2. In a large bowl, whisk together both flours, baking powder, cinnamon, and salt. Set aside.
  3. In a separate bowl, combine the milk, egg, butter, and sugar. Mix until well-blended.
  4. Add wet ingredients to the flour mixture. Stir just until combined.
  5. Divide the batter evenly among the muffin cups, using about a tablespoonful of batter per cup. Sprinkle the tops of each with coarse sugar or cinnamon sugar, if using.
  6. Bake 18 to 20 minutes, or until the muffins are lightly browned. Cool in pans on wire racks.

Notes

*To mix the wet ingredients in your Vitamix, place the milk, egg, butter, and sugar (in that order) in the container. Start at Variable 1 and quickly increase to Variable 10 and then High. Blend for 45 seconds. 

Recipe adapted from Vitamix.

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    14 Comments on “Cinnamon Mini Muffins”

  1. This is insane: I bought a 24 capacity mini muffin pan this afternoon. Just might have to debut it this weekend 🙂 These look simple and scrumptious!

  2. How cool that you used Vitamix to blend this batter together! These muffins look like the perfect pick me up!

  3. I love making muffins. This sound like a perfect and easy thing to make for a quick breakfast! Thank you!

  4. I can never get my act together to make muffins and I AM a morning person. So, you are totally off the hook.

    Yay for cinnamon! My favorite spice. Definitely need these in my life. Even if they end up being an afternoon snack instead of breakfast. 😛

  5. Mmmm, muffins. These look so good!

  6. These muffins look absolutely fantastic!

  7. If I do not have whole wheat flour can I use just all purpose flour.

  8. I’m not much of a morning person either. I’m much more likely to bake muffins around 10 am. These sound like they’d be perfect with a cup of tea.

  9. I really like the idea of keeping it simple and less is better. I made these muffins last weekend and had them for breakfast on a lazy Sunday morning with a pot of tea. They were delightful. Thank you for sharing

  10. How many regular muffins does this recipe make and how long do you bake them?   Thanks 

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