Mini Cinnamon Muffins
Ingredients
Muffin Batter
- 3/4 cup plain flour / all-purpose flour (Note 1)
- 1 1/4 tsp baking powder (make sure yours is still active!)
- 1/8 tsp cooking salt / kosher salt
- 2 large eggs, at room temperature (55-60g/2oz each)
- 1/2 cup caster sugar / superfine sugar (Note 2)
- 2 tsp oil (canola, veg or other neutral oil)
- 2 tbsp milk, full fat best but low fat ok
- 2 tsp vanilla extract
- 75g (5 tbsp) unsalted butter, melted and cooled but still warm
- Canola oil spray, or other neutral oil spray (Note 1)
Cinnamon Sugar
- 2 tbsp caster sugar / superfine sugar (Note 2)
- 3/4 tsp cinnamon powder
Instructions
- 1
Preparation - Preheat oven to 180°C/350°F (160°C fan-forced). (Don't grease the muffin tin yet)
- 2
Cinnamon Sugar - Cinnamon Sugar – Mix the ingredients in a small bowl and set aside.
- 3
Batter - Dry ingredients – Whisk the flour, baking powder and salt in a small bowl.
- 4
Batter - Wet ingredients – In a separate medium bowl, whisk the eggs and sugar vigorously for 20 seconds until pale yellow. Add oil, milk and vanilla and whisk again.
- 5
Batter - Finish batter – Add half the flour, gently whisk in, then whisk in the remaining flour. Gently whisk in the butter until incorporated. Set aside while you prepare the muffin tin.
- 6
Baking - Spray and bake – Generously spray a 24 hole mini muffin tin with oil. (Note 3) Fill each 3/4 full with batter (don't be greedy and overfill, they will not rise as they should!). A small cookie scoop with lever is handy, or a jug or piping bag.
- 7
Baking - Bake 12 minutes. Cool for 2 minutes then invert and assertively bang the pan edge on a work surface to knock the muffins out of the tin. (Don't try to pry out, they will break)
- 8
Finishing - Toss in cinnamon sugar while warm (sticks better) then serve immediately!
