Cinnamon Mini Muffins And Cinnamon Butter Recipes

CINNAMON MINI MUFFINS

Steps:

• Preheat oven to 350°. Line a 24-cup mini muffin pan with paper liners.
• In a large bowl, whisk together both flours, baking powder, cinnamon, and salt. Set aside.
• Using an electric mixer on medium speed*, combine milk, egg, butter, and sugar. Mix until well-blended.
• Add wet ingredients to flour mixture. Stir just until combined.
• Divide batter evenly among muffin cups, using about a tablespoonful of batter per cup. Sprinkle the tops of each with sanding sugar.
• Bake 18 to 20 minutes, or until the muffins are lightly browned. Cool in pans on wire racks.

CINNAMON MINI MUFFINS AND CINNAMON BUTTER

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt, cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition., Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar. Bake at 350° for 18-20 minutes or until lightly brown. , Meanwhile, in a small bowl, cream butter and cinnamon until fluffy. Spoon into a 1/2-cup serving dish; smooth top. Serve with muffins.

CINNAMON-SUGAR MINI MUFFINS

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.

CINNAMON-SUGAR MINI MUFFINS

Steps:

• Preheat oven to 375 degrees. Butter a mini-muffin tin, and set aside. In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
• In a large bowl, combine flour, baking powder, salt, and remaining teaspoon cinnamon; whisk to combine. In a small bowl, combine 6 tablespoons butter, remaining 1/2 cup sugar, buttermilk, and egg; whisk to combine. Using a large rubber spatula, fold butter mixture into flour mixture; use no more than 10 strokes. The mixture should be lumpy.
• Spoon 1 tablespoon batter into each prepared cup, and bake until tops are nicely golden, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to a wire rack.
• Dip top of each muffin in remaining 4 tablespoons melted butter, and roll in reserved cinnamon mixture. Serve warm or at room temperature.

MINI CINNAMON RAISIN MUFFINS

Steps:

• Preheat oven to 400.
• Spray a 24 count mini muffin pan with non-stick spray.
• Make topping in small bowl; set aside.
• In large bowl mix together flour, baking powder, salt, and cinnamon, set aside.
• In another bowl cream the butter and brown sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla extract.
• Beat in dry ingredients until just incorporated.
• Stir in raisins.
• Using a small scoop, fill muffin pan, and then sprinkle each one with cinnamon sugar topping.
• Bake for 10 to 12 minutes.

CINNAMON SWIRL MINI MUFFINS

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!