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These mini cinnamon muffins are the cats meow. Simple and not to sweet they are the perfect snack for those on the go or for the kids lunches.They freeze nicely so wrap in freezer bags and pop extras in the freezer for those days we need ready made snacks. I like to make them mini size as that is what the kids request but you can also make them regular muffin size if that’s what you prefer.

Turn it up a notch and once they’ve come out of the oven and cooled slightly, top them with a powdered sugar glaze and sprinkle with raisins. Or add raisins into the batter for a little surprise in each bite.

Servings: 24

Author: Adapted from Blue Flame Kitchen


  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1-2 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup butter melted
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • Mini muffin pan
  • Pam or mini muffin liners


  • Preheat oven to 375F (190C)

  • Combine four, baking powder, 2 tsp cinnamon and salt in a bowl.

  • In a separate bowl whisk together melted butter, 1/2 cup sugar and egg until well blended. Stir in buttermilk and vanilla. Add to flour mixture and stir just until blended. Do not overmix.

  • Get your pan ready. Either put muffin liners into the muffin cups or spray with Pam. In a separate bowl mix together 2 tbsp sugar and 1/2 tsp cinnamon. Set aside.

  • Spoon 1 tbsp of batter into each muffin cup until all filled. Sprinkle the sugar/cinnamon mixture on top of the muffins.

  • Bake for 10-12 minutes or until muffins cooked through (test with toothpick). Remove from pan and cool on a rack.

  • These freeze nicely.

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