We love how Barefoot Contessa’s baked cinnamon sugar doughnuts melt in your mouth. They’re reminiscent of the Tastefully Simple cinnamon sugar muffins I made years ago from a package purchased at a home party. These simple Cinnamon Muffins have the same incredible flavor, but don’t require doughnut pan.
This Cinnamon Muffin recipe is an adaptation of Ina’s doughnuts into bite sized muffins. Mini muffins offer the perfect butter, cinnamon and sugar to muffin ratio! They’re like a cinnamon roll in muffin form, without the icing. They’re so incredible our girls beg to make them every opportunity they get!
They are the perfect addition to any brunch – Easter, Mother’s Day, New Year’s and Christmas just to name a few! They’re also the best way to wake on a Saturday morning!
How to Store Cinnamon Sugar Muffins
Tips to Make the Best Cinnamon Muffin Recipe
- If you use salted butter, eliminate salt from the recipe.
- Don’t overfill your muffin tins. Smaller muffins tend to bake better and offer the best sugar to muffin ratio. Fill with muffin batter to 2/3 to compensate for rise.
- Don’t over bake your mini muffins. This will keep them melt-in-your-mouth tender!
- Serve warm.
How to Make Melt in Your Mouth Cinnamon Muffins
To see how easy this cinnamon sugar muffin recipe is, watch the video in this post. They take less than 10 minutes hands on time. It’s so easy that it’s a great recipe for little hands to help, too!
- Combine dry ingredients. In a mixing bowl combine wet ingredients. Gradually incorporate wet mixture into dry.
- Pour muffin batter into greased muffin cups or lined muffin tin.
- In a small bowl, melt butter. In another small bowl combine cinnamon and sugar.
- Roll mini muffins in butter, followed by sugar.
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Meltaway Cinnamon Muffins | Cinnamon Muffin Recipe
These meltaway muffins - aka Cinnamon Muffins are from a deliciously simple Cinnamon Muffin Recipe with staple ingredients. They're rolled in butter and sugar and when warm, melt in your mouth!
Ingredients
- 1 1/2 c flour
- 1/2 c sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 egg
- 3/4 c milk
- 1/3 c butter softened
- 1 tsp vanilla
- Topping:
- 1/2 c butter melted
- 1/2 tsp cinnamon
- 1/2 c sugar
Instructions
- Preheat oven to 350 degrees.
- Combine dry ingredients. Set aside.
In a large mixing bowl, beat egg, milk, butter and vanilla.
- Gradually beat in dry mixture until moist.
- Grease mini muffin pan {easier without liners} and fill each just over 2/3 full. Bake 12 minutes. Allow to cool 5 minutes.
- Remove muffins from pan. Coat muffins in butter, then roll in cinnamon sugar mixture.
Recipe Video
Recipe Notes
If you use salted butter, eliminate salt from the recipe.
For the best results, don't overfill and don't over bake.
Hello, I have seen these on pinterest, but notice that the method is only partially written on your blog. Im sure its obvious what follows mixing the ingredients together, but I would love to read the rest of it and give these bad boys a try!! Many Thanks in advance 🙂
I wanted to pin these but the recipe is incomplete. Please fix it so we can all try them. Thanks in advance.
I am SO sorry! I’m honestly not sure what happened. I hope you enjoy them as much as we do. They have an addictive quality!
Thanks for fixing it. These really look so yummy. The blog gremlins just happened to you. :-).
Not going to lie…if I lived closer, I would stop by Julie’s home daily. She makes me feel like a kid going to the grocery store, running directly to the bakery, and ringing the bell for a free cookie treat. Every time I stop by to see Julie, there’s some delicious creation that I get to taste test. This particular one is so easy and amazing, I’m going to try it out this weekend for my family. It’s so addictive.
Can I make these in a regular size muffin pan?
Of course! I made them both ways, just liked the cinnamon/sugar ratio of mini muffins. Just add another minute and be liberal with your coating! Enjoy!
How many muffins does your recipe yield?
A full pan of mini muffins.
I just made these and they were delicious! The recipe gave me 10 regular-sized muffins and I needed to cook them for about 19 minutes to completely cook through.
You’ll have to borrow a mini muffin tin sometime, Diane-the cinnamon sugar to muffin ratio is heavenly! Glad you enjoyed them! Thanks for sharing!
Love these! A family favorite!
I just made these mini muffins this past weekend. I have to say hese are beyond fabulous. I also made a batch with cardamon instead of cinnamon…OMG.
Question…mine didnt look pretty like yours after rolling in butter and sugar mixture the melted butter somewhat saturated the sugar mixture. Any suggestions.
This is a recipe I will never part with. Thank you for sharing.
So glad you enjoyed them! I give them a heavy coating of cinnamon sugar, but don’t let he butter drip so that they don’t get that clumpy look. Does that make sense?
They look yummy.
How many mini”s does this make?
One full tin.
I made a double batch of these today for a party. They are all gone! Delicious. What a great recipe. Now I want to try one of your ice cream recipes. Thanks again! Anne
I wish I could limit myself to just 1-2 mini muffins, but they’re SO addictive! Thank you so much for your kindness and feedback. I hope you have a great weekend, Anne!
These are adorable! Perfect for breakfast!!
Thanks, Eden! I dare you to try to eat just one. Have a great day!
The recipe isn’t complete…would love to make them!!
It is…are you unable to see the recipe card? It’s on of my favorite recipes! Enjoy!
Can I make these in full size muffins?
If so, how long would they bake for?
Thanks, Carol
You can, but I have only tested baking time for mini muffins {because I like the cinnamon to sugar ratio}. I’d check at 15 minutes, but they may take 18-20.
I need to make a lot of mini muffins for a church Christmas breakfast and saw these and they would be perfect. Can you freeze these? Before or after the cinnamon sugar?
You certainly can, but promise me you’ll enjoy at least one fresh? I would freeze before the cinnamon and sugar.
These look amazing! Hoping these will work with a gluten free flour blend. I’m not sure how the recipe directions reads for the cinnamon sugar mixture? What are the ingredients and measurements for the cinnamon sugar mixture?
See “topping” under the ingredients. Please let us know how the gluten free flour blend works…I’m sure other readers would love to know as well. Enjoy!
These are delicious. I’ve made them three times in two weeks. I added extra cinnamon. They freeze great, but warm out of the oven is the best. Thank-you for sharing the recipe.
These are delicious! I’ve made them three times in two weeks. They freeze well, but are best right out of the oven. I added extra cinnamon. Thank-you for sharing the recipe.
I’ve never shown enough restraint to have any left to freeze. I’m so glad you enjoy them and truly appreciate you taking the time to share! Have a great week!
Thanks, Ruth! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
Hi! Should these be completely cooled before rolling them in the butter and cinnamon sugar mixture, or does it work better when they are still a little warm? Thanks!
I just let them cool 1-2 minutes before rolling because they’re unbelievable when served warm.
How exactly do you coat them in the butter?
I dip and roll them in butter. Enjoy!
Made these mini muffins this morning. They came out perfectly round on top & were fluffy & moist. They were absolutely delightful. This recipe made it into my recipe box; thanks for sharing it!
Thank you for returning to share, Nica! They’re one of our favorites. Hope you enjoy a beautiful holiday season!
Thanks, Nica! Do you mind clicking on the star rating to help other readers? I’d really appreciate it. Hope you have a great week!
These muffins are simply divine! A family favorite!
Thank you, Cheryl! Ours, too!
My absolute favorite thing I have learned to make from Julie Blanner
I made these today, but I had to tweak it a bit because I didn’t have the same ingredients.
I used whole grain flour and replaced the sugar in the muffins with maple syrup, also didn’t have eggs so I used a flax egg (1 tablespoon ground flax with 3 tablespoons of water), added an extra heaping 1/2 teaspoon of baking powder, and a 1/2 teaspoon of baking soda.
For the cinnamon sugar to roll the muffins in, I used coconut sugar because I don’t have any white sugar.
I baked for 14 min. They were very fluffy! So good! Thanks for this idea!
Thanks for sharing! I know your adaptations will help others as well. Have a beautiful weekend!
This was the best thing I’ve ever made from Pinterest. They were sooooo good.
This recipe works out perfectly. I’ve made them three times. Recipe is fool-proof!
Thanks for sharing Nica! Glad you enjoyed it!
Delicious! I love the soft muffin with the crunchy sugar coating. I will definitely make this again.
Can you use powdered sugar instead of granulated?
Unfortunately no. I’m sorry!
These suckers are yummyyy!!!! I may try adding sugar more to the batter next time, but these are great!
I stumbled across this on a google search for mini muffins. I needed an easy recipe for a school Christmas party. I am very impressed. Super easy to make and they literally dissolve in your mouth. Delicious! I even added red and green sugar to the mix to make them Christmas themed.
So glad you enjoyed them, Dani! You haaaave to try my Pumpkin Muffins, too! My girls think they like them even more. Hope you have a very Merry Christmas!
Easy and incredibly delicious! Great for company, special occasions, or just weekend breakfast! My family requests these a lot!
These are my absolute favorite
Worked well-used apple sauce instead of eggs and used nutmeg and ginger as had no cinnamon
I used maple syrup instead of sugar on the inside and out took FOREVER to bake. Also I made them gluten free and they were very chewy. But other than that they were amazing and my family loved them!!!
So soft and delicious! I used a regular sized muffin tin and it made 9 muffins. I baked for 18 minutes and they came out perfect. I also only rolled the sugar/cinnamon mixture on the top, mainly to avoid messy eating, so I probably only needed half the melted butter. Don’t be alarmed if the butter chunks up when mixing the liquids – it will smooth out when you add the dry ingredients.
So ridiculously good. I didn’t have a mini muffin tin so I used a regular one and they turned out amazing.
They were gone in 2 days with just 2 people eating them.
These are delicious and so easy to make!
Yum!
So glad you enjoyed them! Thanks for sharing!