Meltaway Cinnamon Muffins | Julie Blanner (2024)

This is a recipe for deliciously simple mini cinnamon muffins that are 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 – we call them meltaway muffins because that’s exactly what they do.

Make them for Christmas morning breakfast, or make them any day of the week – they are that simple, and that delicious.

10/10 – this will surely be a favorite treat to whip up for my growing family on the weekends. I was thrilled at how delicious they were for such simple, staple ingredients and they took no time at all to make! They were in the oven about 5 seconds after my oven preheated! Thank you for this recipe!

– Caitie –

These simple cinnamon muffins have the flavor and texture of our baked cinnamon sugar donuts, without the need of a special donut 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. One bite and you’ll be hooked!

Why You’ll Love this Recipe

Pantry Ingredients – You probably already have everything you need to make these muffins.

Easy to Make – In fact, these are great for little hands to help with! Perfect for baking with your kiddos.

Quick – The batter comes together quickly and they are in the oven for just 12 minutes!

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. If you substitute salted butter, omit the additional salt.
• Cinnamon–Fresh ground cinnamon for maximum flavor.
• Egg– Size large.
• Milk– Use any milk you have from skim to Vitamin D, even almond milk to make it dairy-free!
• Butter–Unsalted, softened, if you use salted omit the salt from the recipe. Learn how to soften butter quickly here!
• Vanilla–Pure extract is preferable over imitation. Sub the vanilla extract for almond extract for a different flavor

• Mixer(You can also mix by hand)
• Measuring Cups + Measuring Spoons
• Baking Sprayfor a clean release
• Mini Muffin Pan

Tips

• Need help with baking conversions? Check out myEssential Measurement Conversion Chartor use the slider in the recipe card.
• If you don’t have a mini muffin pan, you can make larger muffins, 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

Storage Tips

Store the cinnamon sugar muffins in an airtight container for up to 3 days. These muffins also freeze well. Simply wrap in an airtight container and store in the freezer for up to three months. However, they are best served fresh from the oven!