These meltaway muffins are the BEST 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!
Preheat oven to 350°F. Grease mini muffin pan (easier than liners).
In a medium mixing bowl, whisk flour, sugar, baking powder, salt and ground cinnamon to combine. Set aside.
In a large mixing bowl, beat egg, milk, butter and vanilla until just combined.
Gradually beat in dry mixture until the batter is combined.
Fill each cavity of muffin tin just over ⅔ full. Bake 12 minutes and remove from oven. Allow to cool 5 minutes before removing. Use a butter knife to rim if needed to release.
Topping
In a shallow bowl, combine cinnamon and sugar. In a separate shallow bowl, melt butter.
Coat muffins in melted butter and roll in cinnamon sugar mixture. Best served warm but they can be served room temperature as well.
Video
Notes
Do not over-fill or over-bake. This yields the best melt-in-your-mouth texture.
While we haven't tested it (we always make these muffins as minis for the best cinnamon sugar to muffin ratio) 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.
Substitutions and Variations
Sub the vanilla extract for almond extract for a different flavor.
To substitute salted butter, eliminate additional salt from the recipe.
Add a little cardamom or nutmeg for a fall flavor profile.
Storage
Store uncoated muffins in an airtight container for up to 3 days. To serve, warm the muffins and dip it butter followed by cinnamon sugar mixture.
To reheat, warm a muffin on a microwave safe plate for just 8-10 seconds for serving.
These muffins do freeze well. Simply wrap in an airtight container and store for up to three months. However, they are best served fresh from the oven!