Cinnamon Swirl Mini Muffins Recipes

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EASY MINI CINNAMON MUFFINS



Easy Mini Cinnamon Muffins image

Moist, sweet mini muffins full of warm cinnamon flavor and sprinkled with cinnamon sugar. An easy 15-minute breakfast.

Provided by Rachel

Time 15m

Number Of Ingredients 9

1 1/3 cup flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 egg
3/4 cup milk
2 T oil

Steps:

  • Preheat oven to 375 degrees F.
  • Mix dry ingredients together.
  • Add oil, milk, and egg. Mix until combined. Don't over mix.
  • Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
  • Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon).
  • Bake at 375 degrees F. for 9-10 minutes.
  • Serve with homemade sweet cinnamon butter or roll in cinnamon sugar.

CINNAMON-SUGAR MINI MUFFINS



Cinnamon-Sugar Mini Muffins image

These delightful little muffins are rich and buttery. You can also make them in regular-sized muffin tins...just bake a little longer.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

5 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup 2% milk
1-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Melted butter and cinnamon-sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

CINNAMON MINI-MUFFINS



Cinnamon Mini-Muffins image

These mini muffins are wonderful with a bowl of fresh fruit for breakfast or anytime. -Bonnie Larson, New Berlin, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Number Of Ingredients 13

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 large egg, room temperature, lightly beaten
1/2 cup fat-free milk
1/3 cup butter, melted
TOPPING:
2 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400° for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar.

Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 130mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON SWIRL MUFFINS



Cinnamon Swirl Muffins image

My mum bought me a cookery book called 'Muffins Galore' (by Catherine Atkinson), and this is the first recipe I have tried and was very impressed!! This makes 10 of the regular sized muffins (my tin has 7cm diameter holes). You could put water in the spare two holes to save your pan buckling!

Provided by Katybean

Categories     Dessert

Time 25m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 9

250 g self-raising flour
1 teaspoon baking powder
1 pinch salt
110 g caster sugar
1 egg, lightly beaten
225 ml milk
85 g butter, melted
2 teaspoons ground cinnamon
75 g light brown sugar (soft)

Steps:

  • Preheat the oven to 190deg C/375 deg F/ Gas Mark 5. Grease 10 cups of a 12 cup muffin tin or line 10 cups with paper muffin cases. For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
  • For the Muffins, mix the flour, baking powder, salt and sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk and melted butter. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined (I used a spatula, and made sure it was still lumpy).
  • Put a tablespoon of the batter into each prepared muffin cup. Sprinkle each muffin with a heaped teaspoon of cinnamon sugar, then spoon some more batter and cinnamon sugar into the muffin cup. Finish with a layer of batter, dividing it evenly. Using a fine skewer or the tip of a sharp knife, swirl the mixture in each muffin cup to achieve the marbled effect.
  • Bake in the oven for 18-20 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack. Serve warm or cold. These can be frozen too!

CINNAMON SWIRL MINI MUFFINS



Cinnamon Swirl Mini Muffins image

This recipe was developed for our canteen as a kids pleaser and a recipe that we could give the kids as it is low in fat and sugar due to the serving size! It is yummy! This recipe is a variation from a cookery book called 'Muffins Galore' (by Catherine Atkinson), and was also posted by katybean.

Provided by limecat

Categories     Dessert

Time 25m

Yield 28-30 serving(s)

Number Of Ingredients 9

250 g self-raising flour
1 teaspoon baking powder
1 pinch salt
100 g caster sugar
1 egg, lightly beaten
200 ml skim milk
1/4 cup canola oil
2 teaspoons ground cinnamon
75 g brown sugar

Steps:

  • Preheat fanforced oven to 180 Celcius.
  • Grease a 12 mini muffin tin.
  • For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
  • For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl or jug, mix together the egg, milk and melted butter.
  • Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
  • Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
  • Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
  • Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner), then turn out onto a wire rack.
  • Serve warm or cold. These can be frozen too!

CINNAMON ROLL MUFFINS



Cinnamon Roll Muffins image

These genius muffins have all of the great flavor of a cinnamon roll, made easy in a muffin-tin.

Provided by Annalise Sandberg

Categories     Breakfast

Time 45m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/3 cup butter, softened
3 eggs
1 cup packed light or dark brown sugar
3 teaspoons ground cinnamon
3 tablespoons butter, melted
1 1/2 cups powdered sugar
3 tablespoons real maple syrup
2 tablespoons milk

Steps:

  • Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.
  • In large bowl, beat cake mix, 1 cup milk, the softened butter and eggs with electric mixer on medium speed until smooth. In small bowl, mix brown sugar, cinnamon and melted butter. Gently stir half of mixture into batter in large bowl. Fill muffin cups two-thirds full. Top with remaining cinnamon mixture.
  • Bake 12 to 15 minutes or until edges are golden and toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then remove to cooling rack.
  • In small bowl, beat Icing ingredients with whisk. Drizzle over warm or cooled muffins.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 26 g, TransFat 0 g

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