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These meltaway muffins are a deliciously simple mini cinnamon muffin recipe made with staple ingredients. They’re rolled in butter and cinnamon sugar, and when they are served warm, they melt in your mouth!
These are perfect mini muffins for a fall or winter breakfast or brunch treat.
Make them for Christmas morning breakfast, or make them any day of the week – they are that simple, and that delicious.
We love how these incredible 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 that I purchased at a home party.
These simple cinnamon muffins have the same incredible flavor, but don’t require doughnut pan.
These little mini muffins are the perfect blend of cinnamon sugar and melt in your mouth buttery flavor! We’ve dubbed them meltaway muffins because they literally just melt in your mouth with each bite!
They’re quick and easy – in fact, the perfect breakfast for little hands to help with. Let’s make them together!
Even better, these meltaway muffins require staple ingredients you already have in your pantry! One bite and you’ll be hooked!
If you love sweet little breakfast treats as much as we do, don’t miss my incredible fried biscuit donuts. They could not be easier!
Table of Contents
Why You’ll Love these Meltaway Muffins
- Pantry Ingredients
- So Quick and Easy
- Perfect for Christmas
- Great for Little Hands
- Around 125 Calories
★★★★★
5 STAR REVIEW
“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.”
— RUTH —
Ingredients and Substitutions
- Flour – All purpose, no need to sift.
- Sugar – White granulated sugar.
- Baking Powder – Make sure it’s “fresh”.
- Salt – Salt enhances all the other flavors in baking recipes.
- Cinnamon – Ground, and be sure to check that it isn’t stale for maximum flavor.
- Egg
- Milk – Whatever you have on hand. Anything from skim to Vitamin D works, even almond milk.
- Butter – Unsalted, if you use salted omit the salt from the recipe.
- Vanilla – Pure extract is preferable over imitation, it makes all the difference!
Variations
- Add cardamom or nutmeg
- Sub the vanilla extract for almond extract for a different flavor
How to Make these Cinnamon Muffins
- 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.
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in the recipe card.
- If you don’t have a mini muffin pan, you can make larger versions, just increase the bake time.
- 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!
- When rolling in the cinnamon mixture, give them a heavy coating of cinnamon sugar, but don’t let he butter drip so that they don’t get that clumpy look.
- Serve warm right out of the oven, or warm them for a few seconds in the microwave to enjoy.
Frequently Asked Questions
Can I use buttermilk in place of regular milk in this recipe?
While I’ve never tested it and it will change the flavor, it should work!
What makes muffins fluffier?
Room temperature ingredients! When the ingredients are room temperature, it helps form a smooth batter that will trap air when it’s mixed, creating a soft, airy and moist muffin.
How to Store
Cinnamon Muffins are best served warm, right out of the oven after being dipped in cinnamon sugar. However, you can still enjoy them a couple days later.
- Room Temperature – Store the cinnamon sugar muffins in an airtight container for up to three days. To serve, warm the muffins and dip it butter followed by cinnamon sugar mixture.
- Refrigerator – You can refrigerate these meltaway muffins in an airtight container for up to four days. Don’t forget to warm them before serving, though!
- Freezer – These muffins freeze well. Simply wrap in an airtight container and store for up to three months. However, they are best served fresh from the oven!
Nutritional Considerations
- To Make Gluten Free: Use a 1:1 gluten free flour for baking!
- Nut Free
- Vegetarian
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Meltaway Cinnamon Muffins | Cinnamon Muffin Recipe
These meltaway muffins are miniature cinnamon muffins that are made with staple ingredients. They're rolled in butter and sugar and when served warm, they melt in your mouth!
Yield
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg size large
- ¾ cup milk Any kind, we generally use 2%
- ⅓ cup butter unsalted, softened
- 1 teaspoon vanilla extract
Topping
- ½ cup butter melted
- ½ teaspoon ground cinnamon
- ½ cup white granulated sugar
Instructions
- Preheat oven to 350 degrees.
- Combine dry ingredients in a medium bowl. 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 cavity to just over ⅔ full. Bake 12 minutes. Allow to cool 5 minutes.
- While muffins are cooling, combine the cinnamon and sugar in the topping ingredients and melt the butter.
- Remove muffins from pan. Coat muffins in melted butter, then roll in cinnamon sugar mixture.
Tips
- If you use salted butter, eliminate salt from the recipe.
- For the best results, don’t overfill and don’t over bake.
- While we haven’t tested it (we always make these muffins as minis) a reader noted that this batter recipe gave her 10 full sized muffins, and she increased the bake time to 19 minutes for larger muffins.
- Store the cinnamon sugar muffins (that haven’t been dipped in butter, cinnamon and sugar) in an airtight container for up to 3 days. To serve, warm the muffins and dip it butter followed by cinnamon sugar mixture.
Video
Nutrition Information
Calories: 125kcal (6%), Carbohydrates: 14g (5%), Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 4g (20%), Cholesterol: 24mg (8%), Sodium: 111mg (5%), Potassium: 52mg (1%), Sugar: 8g (9%), Vitamin A: 220IU (4%), Calcium: 28mg (3%), Iron: 0.4mg (2%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Click Photography KC says
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.
Mary-Alice says
Thanks for fixing it. These really look so yummy. The blog gremlins just happened to you. :-).
Julie Blanner says
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!
Mary-Alice says
I wanted to pin these but the recipe is incomplete. Please fix it so we can all try them. Thanks in advance.
Anonymous says
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 🙂