These were a really nice quick treat. Soft and fluffy muffins with a light crunch thanks to the cinnamon and sugar topping. It’s nice to have something like this available in the fridge when you need something small and quick to eat. I did plan on doing that and having lots in the fridge….but I kind of kept eating them as I was cleaning the kitchen. Don’t look at me like that! I couldn’t help it, they were just so yummy. I’d like to see you try and stop yourself from eating them all.
The recipe is super quick and easy! Only takes a few minutes to whip them up and then 20 to bake. How great are recipes like that? I always have recipes like this and this one handy when I need to make something delicious and quickly.
Cinnamon & butter mini muffins
– 85g/3oz butter, unsalted melted
– 280g/10oz plain (all-purpose) flour
– 1 tbsp baking powder
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 2 eggs
– 115g/4oz caster (super fine) sugar
– 250ml/9fl oz milk
– 1/2 cup sugar (granulated)
– 1 tsp cinnamon
– 1/3 cup butter, melted
Preheat oven to 200C/400F and grease a 12-hole muffin tin.
Sift together flour, baking powder, nutmeg and salt in a medium bowl. Add the sugar and mix. In a separate bowl lightly beat the 2 eggs, milk, cooled butter. Make a well in the flour mix and pour in the egg mix. Use a spoon to combine ingredients until just combined. Don’t over mix! Spoon mix into muffin tin and bake for 20 minutes. Check with a skewer.
To make the topping melt the butter and pour into a small bowl. In another small bowl combine the sugar and cinnamon.
When the muffins are baked, take out of tin. Brush butter onto the tops of the muffins and then dip in the sugar mix. Thoroughly coat the muffin top and serve.