Mini Cinnamon Muffins
Yum
Mini Cinnamon Muffins are perfect cinnamon sugar mini muffins, simple, bite size treat to enjoy with your favourite warm drink.
We are glad autumn days arrived over here. The days are warm, nights very pleasant to have good sleep and the markets are so loaded with fruits and vegetables! Heaven!
Holidays season started for all autumn loving people. And, yes, we can finally turn our ovens on for serious business!
These mini muffins are done in a flash but are great introduction to what follows until Christmas.
Perfect to pack to your zip bag and enjoy while going to work or in the office with your espresso. We love them while still warm and cinnamon flavours spread all over the room.
So, how to make mini cinnamon muffins?
As about the equipment, you need a medium sized bowl and a simple fork. For measuring the ingredients, one table spoon and tea spoon are enough. And 24 muffins tin. Each muffin hole needs one tea spoon of batter.
No special shopping is needed for a lovely batch of comfort bites. If you don’t have Greek yogurt, simple, plain version is all right. If you prefer unsalted butter, just melt it before you add it to mix with the rest of ingredients.
Mini Cinnamon Muffins
Mini Cinnamon Muffins are perfect cinnamon sugar mini muffins, simple, bite size treat to enjoy with your favourite warm drink.
Ingredients
- Ingredients for mini muffins:
- 1 egg
- 3 Tbsp Greek yogurt
- 2 Tbsp sugar
- 4 Tbsp all-purpose flour
- 1 Tbsp vegetable oil
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- Ingredients for cinnamon coating:
- 3 Tbsp sugar
- 2 Tbsp cinnamon powder
Instructions
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Preheat oven to 180 degrees C/ 356 F.
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Spray your mini muffins tin and leave aside.
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In small bowl, whisk egg, yogurt, vanilla extract, and oil. Then add sugar, flour, and baking powder.
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Divide yogurt muffins mixture to 24 muffin cases. For this, I suggest you use teaspoon. Bake for 10 – 11 minutes.
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While muffins in the oven, combine cinnamon powder and sugar in shallow plate.
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Take muffin pan out, leave for a minute to cool and take the muffins out.
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Toss in cinnamon sugar while warm. Serve warm.
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Keep them in airtight container for two days, if any left.
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