Mini Cinnamon Muffins

Short description

These mini cinnamon muffins are soft, fluffy, and perfectly spiced with cinnamon. Sweetened naturally with applesauce and maple syrup, they’re bite-sized treats ideal for breakfast, snacks, or lunchboxes.

Why You’ll Love This Recipe

• Quick and easy—ready in under 30 minutes.
• Naturally sweetened with applesauce and maple syrup.
• Perfectly portioned as mini muffins for kids and adults alike.
• Light, fluffy, and warmly spiced with cinnamon.
• Freezer-friendly and great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsweetened applesauce
2 tablespoons unsalted butter (melted and slightly cooled, or neutral oil like canola)
½ cup milk (dairy or unsweetened non-dairy)
¼ cup maple syrup
1 teaspoon vanilla extract
1 egg, lightly beaten
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Cinnamon and sugar for sprinkling (optional)

Directions

1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
2. In a medium bowl, whisk together applesauce, melted butter, milk, maple syrup, vanilla, and egg until smooth.
3. Add flours, cinnamon, baking powder, baking soda, and salt. Gently fold until just combined—do not overmix.
4. Fill each muffin cup to the top, about 2 tablespoons of batter per cup.
5. Sprinkle with cinnamon sugar, if desired.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from oven, loosen edges with a paring knife if needed, and transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Servings and timing

Makes 24 mini muffins.
Preparation time: 10 minutes.
Baking time: 18–20 minutes.
Total time: about 30 minutes.

Variations

• Add mini chocolate chips for extra sweetness.
• Mix in chopped apples or raisins for added texture.
• Replace maple syrup with honey or agave syrup.
• Use almond extract instead of vanilla for a nutty flavor.
• Make them dairy-free with non-dairy milk and oil instead of butter.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freeze cooled muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds before serving.

FAQs

1. Can I make these as regular-sized muffins?

Yes, bake for 22–25 minutes instead of 18–20 minutes.

2. Can I make them egg-free?

Yes, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

3. Do I have to use whole wheat flour?

No, you can use all all-purpose flour if you prefer.

4. Can I reduce the cinnamon?

Yes, adjust to taste, though cinnamon is the key flavor here.

5. Can I add nuts?

Yes, chopped pecans or walnuts work well in this recipe.

6. Do I need to use both flours?

Using a mix gives balance between fluffiness (all-purpose) and heartiness (whole wheat), but you can stick with one type.

7. How do I keep muffins moist?

Do not overbake—remove as soon as a toothpick comes out clean.

8. Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

9. Can I skip the cinnamon sugar topping?

Yes, they are naturally sweet and flavorful without it.

10. Can I double the recipe?

Yes, simply double all ingredients and bake in two muffin trays.

Conclusion

Mini cinnamon muffins are a delightful, wholesome treat that’s quick to prepare and loved by all ages. With warm cinnamon flavor, a soft texture, and natural sweetness, these muffins are perfect for breakfast, snacks, or school lunchboxes. Enjoy them fresh from the oven or freeze for later!

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