There’s something about the smell of cinnamon drifting through the kitchen that makes the whole house feel softer, warmer, and a little bit nostalgic. The first time I baked these mini cinnamon muffins, I wasn’t planning anything dramatic—I was just trying to use up the last bit of buttermilk in the fridge. But the moment I pulled that first batch out of the oven… wow. The whole tray disappeared almost embarrassingly fast.
Mini muffins are funny because they feel innocent—like, “Oh it’s tiny, I can have one more.” Except one more turns into four, and suddenly you’re leaning against the counter with crumbs on your sweater, wondering when you lost control. I swear cinnamon does something to the brain.
What I love about this easy mini cinnamon muffin recipe is how quickly it comes together. You don’t need a mixer, you don’t need perfect technique, and you don’t have to babysit anything. It’s a very “stir, scoop, bake, and smile” kind of recipe.
My nephew calls these “breakfast doughnuts,” because the cinnamon sugar coating reminds him of those warm bakery doughnut holes. Honestly, he’s not wrong. These have the same soft, warm, gently-spiced comfort but feel a little more homemade and wholesome.
And if you’ve ever struggled with mini muffins turning out dense or dry (been there), these won’t betray you. The batter stays tender because of the buttermilk, the cinnamon shines without overpowering, and the texture is almost cake-like. They taste like the cozy side of fall—even if you make them in the middle of July.
Whenever I need something quick for brunch, school snacks, or a last-minute “oh no, guests are coming,” these little guys save the day. They never last long on the table, but honestly, that’s part of their charm.
Recipe Resume (Todd Wilbur Style — punchy, quick highlights)
• Warm, cozy, cinnamon-sugar magic.
• Ultra-moist and tender—no dry crumbs here.
• No mixer needed, just bowls and a spoon.
• Ready in under 15 minutes of bake time.
• Bite-sized and dangerously snackable.
• Kid-approved, adult-approved, universally approved.
• Perfect for breakfast, brunch, or late-night sweet cravings.
• Smells like a bakery, tastes like comfort.
Why This Mini Cinnamon Muffin Recipe Is The Only One You’ll Ever Need
Cuisine: American
I created this recipe during a chaotic school morning when everyone needed something warm and fast. I tossed ingredients together with one eye on the clock and the other on my kid trying to wear mismatched shoes. Somehow, these muffins came out perfect. Light, fluffy, cinnamon-kissed perfection.
My family now calls these my “accidentally brilliant muffins,” and they’ve become a Sunday tradition. Even my husband—who claims he’s “not a sweets person” (okay sure)—eats five in a row.
What You Really Need to Make This Amazing Mini Cinnamon Muffin Recipe (Simplified)
1 ¼ cups flour
½ cup sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 egg
½ cup buttermilk
⅓ cup melted butter
1 tsp vanilla
Cinnamon Sugar Coating:
3 tbsp melted butter
¼ cup sugar + 1 tsp cinnamon
How to Master the Perfect Mini Cinnamon Muffins (My Secret Method)
Start by whisking your dry ingredients together in one bowl—flour, sugar, cinnamon, the usual cast. In another bowl, whisk the egg, melted butter, buttermilk, and vanilla. You want the wet mixture smooth and slightly thick, almost like you’re making pancake batter.
Pour the wet mixture into the dry and stir gently. Not vigorously—just enough so you don’t see dry flour. The batter should look a little lumpy and relaxed. Scoop it into your mini muffin tin, filling each cup about three-quarters full. They puff up quickly, so no need to overfill.
Once they come out warm and tender, dip the tops in melted butter, roll them in cinnamon sugar, and try not to burn your fingers when you sneak the first bite.
Get Creative! Easy Substitutions and Fun Variations
Swap half the flour for whole wheat for a heartier version. Add a pinch of nutmeg for warmth or stir in mini chocolate chips for a sweeter twist. Diced apples, raisins, or even a swirl of cream cheese filling can make them extra special.
For a holiday vibe, mix cinnamon with cardamom or ginger.
And there you have it!
A batch of warm, cinnamon-scented mini muffins that make any morning feel softer and sweeter. Let me know how yours turn out—and don’t forget to check out some of our other cozy breakfast recipes.
Recipe FAQs
1. Why are my mini muffins dense, and how can I fix it?
Dense muffins usually come from overmixing the batter or using too much flour. When readers ask why are my mini muffins dense, it’s almost always because they’re stirring the batter until it’s completely smooth, which seems logical but actually removes all the air pockets needed for a light crumb. The trick is gentle folding—stop mixing the moment the flour disappears.
Another culprit is old baking powder or baking soda. Leavening loses strength over time. If your muffins barely rise, it may be time to refresh your pantry staples. Fresh leavening creates lift, giving you that soft, pillowy texture you want.
2. How can I make my mini muffins more moist?
If you’re trying to master how to make moist mini cinnamon muffins, focus on balancing fat and moisture. Buttermilk is your best friend—it provides acidity, tenderness, and flavor. Also, don’t bake them too long. Mini muffins only need about 10–12 minutes, and even an extra 2 minutes can dry them out.
Another tip: add a spoonful of yogurt to the batter. It gives the interior a soft, almost velvety texture that stays moist for days.
3. Can I freeze mini cinnamon muffins?
Absolutely. Once cooled, place them in an airtight bag and freeze up to two months. Reheat them in the microwave for 10–15 seconds or in a warm oven. They taste shockingly fresh, almost like you just baked them.
4. What’s the best way to store them so they stay soft?
Keep them in a tightly sealed container with a small piece of parchment on the bottom to prevent sogginess. They stay soft for 2–3 days. If you live in a dry climate, add a tiny piece of bread in the container—it helps preserve moisture.
5. Can I make these mini muffins without buttermilk?
Yes—mix regular milk with a teaspoon of lemon juice or vinegar and let it sit 5 minutes. This homemade buttermilk alternative works beautifully and keeps the texture tender.
6. Can I turn these into full-size muffins?
Definitely. Increase the baking time to 16–18 minutes. Full-size versions will be slightly denser, but still delicious. Add a bit more cinnamon sugar on top for a bakery-style finish.
7. Can I reduce the sugar without ruining the recipe?
You can cut the sugar in the batter by about one-third and still get good results. Reducing the cinnamon-sugar coating will have the biggest impact on sweetness, so adjust that first if you’re trying to lighten things up.
Easy Mini Cinnamon Muffin Recipe
4
servings30
minutes40
minutes300
kcalIngredients
1 ¼ cups flour
½ cup sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
Pinch salt
1 egg
½ cup buttermilk
⅓ cup melted butter
1 tsp vanilla
Cinnamon Sugar Coating:
3 tbsp melted butter
¼ cup sugar + 1 tsp cinnamon
Directions
- Start by whisking your dry ingredients together in one bowl—flour, sugar, cinnamon, the usual cast. In another bowl, whisk the egg, melted butter, buttermilk, and vanilla. You want the wet mixture smooth and slightly thick, almost like you’re making pancake batter.
- Pour the wet mixture into the dry and stir gently. Not vigorously—just enough so you don’t see dry flour. The batter should look a little lumpy and relaxed. Scoop it into your mini muffin tin, filling each cup about three-quarters full. They puff up quickly, so no need to overfill.
- Once they come out warm and tender, dip the tops in melted butter, roll them in cinnamon sugar, and try not to burn your fingers when you sneak the first bite.
