Cinnamon Swirl Mini Muffins Recipes
CINNAMON MINI MUFFINS
These bite-sized muffins are packed with cozy cinnamon flavor!
Provided by Jennifer McHenry
Categories breakfast
Time 30m
Number Of Ingredients 10
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 SWIRL MUFFINS
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
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!
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