Easy Mini Cinnamon Muffins

If you love the warm, cozy flavor of cinnamon doughnuts but want something baked instead of fried, these easy mini cinnamon muffins are the answer. They’re soft, buttery, and coated in a sweet cinnamon-sugar layer that makes them completely irresistible.

The recipe is based on French Madeleines, which gives these muffins their plush, tender texture. Best of all, they’re bite-sized, which makes them perfect for sharing, parties, school snacks, or enjoying with your morning coffee. And because they bake in just 12 minutes, you can whip them up anytime you’re craving a quick treat.

Ingredients

For the Muffins

3/4 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 large eggs (room temperature)
1/2 cup caster sugar (or superfine sugar)
2 teaspoons neutral oil (canola or vegetable)
2 tablespoons milk (whole milk is best)
2 teaspoons vanilla extract
5 tablespoons unsalted butter (melted, slightly cooled)
Canola oil spray (for greasing the pan)

For the Cinnamon Sugar Coating

2 tablespoons caster sugar
3/4 teaspoon ground cinnamon

How to Make Easy Mini Cinnamon Muffins

Step 1: Prepare the Oven and Sugar Mix

Preheat your oven to 350°F (180°C). In a small bowl, mix the cinnamon and caster sugar together. Set aside for coating later.

Step 2: Make the Muffin Batter

In one bowl, whisk flour, baking powder, and salt.
In another bowl, whisk the eggs and sugar until pale and fluffy.
Add oil, milk, and vanilla, whisking until smooth.
Gently fold in half the flour mixture, then the rest.
Stir in the melted butter until the batter is silky.

Step 3: Bake the Muffins

Spray a 24-hole mini muffin tin with oil.
Fill each cup about ¾ full (do not overfill).
Bake for 12 minutes, until golden and puffed.
Cool for 2 minutes, then tap the pan firmly on the counter to release the muffins.

Step 4: Coat in Cinnamon Sugar

While still warm, roll the muffins in the cinnamon sugar mix so it sticks nicely. Serve immediately for the best taste.

Tips for the Best Mini Cinnamon Muffins

Don’t overfill the tin – filling more than ¾ will stop the muffins from rising properly.
Bake mini, not full-size – the batter works best for small muffins and may not rise well in large tins.
Serve warm – these taste just like cinnamon doughnuts fresh from the oven.
Storage – keep leftovers in an airtight container for up to 3 days. Rewarm in the microwave for 5–10 seconds before eating.
Freezer-friendly – freeze for up to 3 months. Defrost and reheat to bring back that fresh-baked texture.

Why You’ll Love This Easy Mini Cinnamon Muffins Recipe

Bite-sized and perfect for sharing
Baked, not fried – a lighter version of cinnamon doughnuts
Quick to make (ready in under 30 minutes)
Kid-friendly and great for lunch boxes
Warm, buttery, and coated in cinnamon sugar

Conclusion

These easy mini cinnamon muffins are everything you want in a quick baked treat – soft, buttery, and full of sweet cinnamon flavor. Whether you make them for a weekend breakfast, afternoon snack, or a party platter, they’ll disappear fast.

Keep this recipe on hand for when you want a cozy, nostalgic treat without spending hours in the kitchen. One bite, and you’ll see why they’re impossible to resist!