Mini Cinnamon Muffins
This delicious little muffins taste just like sugar donuts. The secret ingredient is nutmeg. You can of course use butter instead of margarine if you prefer.
Ingredients
Serves: 24
- 1/2 cup white sugar
- 85g margarine, melted
- 3/4 teaspoon ground nutmeg
- 1/2 cup (125ml) milk
- 1 teaspoon baking powder
- 1 cup (125g) plain flour
- 85g margarine, melted
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat oven to 190 degrees C. Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine and nutmeg in a large bowl. Stir in the milk then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking place 1/4 cup of melted margarine in a bowl. In a separate bowl mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine and roll in the sugar-cinnamon mixture. Let cool and serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2674)
Reviews in English (2051)
Yummy little muffins! You only need about 45gms butter for the topping and I used 1/2 tsp cinnamon and 1/4 c sugar for the topping. There was plenty left over. - 31 Jul 2011
Thank you they are the best I just made them. how old are u Thanks Kaine - 24 Jan 2017
I'm curious about a couple of things about this recipe. First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates? Could it be an AR misprint? Mine is a standard, mini-muffin tin. Second, I really don't like nutmeg much. So WHY do I LOVE these muffins?! And why can't I stop popping them in my mouth? Don't kid yourself by thinking that because they're small you won't eat as much. You'll just eat more of them. And making them in the mini muffin tins was GENIUS, Dianne! That way you get more of that buttery, cinnamony sweetness in every bite! I did make a couple of modifications, but nothing that would significantly alter the recipe. I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk. This worked beautifully, but please note that if you do that you MUST add 1/2 tsp. baking soda and eliminate the baking powder to adjust the acidity and make them rise properly! Plus they're so darned pretty I could just eat them up! (And I already did, with five of them) Your recipe is a beauty, Dianne! ~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly! This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins. - 21 May 2010 (Review from Allrecipes USA and Canada)