Cinnamon Dusted Mini Muffins

Hello friends!

Winter is here and that is never easy to say!  Long dark nights, freezing temperatures, and snow!  Welcoming spring is a long way off, but knowing this makes it a little easier to hop into my warm sweaters and cozy PJ’s!

During the winter months, nothing beats the smell of cinnamon. I love the aroma, along with it’s warming and relaxing feeling.  Often times, I simmer a few cinnamon sticks on the stove for its wonderful fragrance.  It’s also the time of the year when baking with cinnamon makes the long nights feel shorter.

My Cinnamon Dusted Mini Muffins bake up soft and tender with a warming cinnamon-sugar dusting.  Baking with sour cream gives them a great flavor and makes them oh so tender and moist.  This quick and easy recipe is mixed in a bowl and baked in 10 minutes.

Curl up on the couch, read a good book while drinking a warmly spiced latte, and indulge in these Cinnamon Dusted Mini Muffins.  Spring will be here soon, I promise!

Meet ya in the kitchen!

For the muffin:

1 1/2 cups flour

1/3 cup brown sugar

2 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons butter, melted

1 egg

1/2 cup milk

1/2  cup sour cream

2 teaspoons vanilla

Cinnamon Sugar Coating:

3/4 cup sugar

2 teaspoons cinnamon

8 tablespoons butter, melted

 

Getting Ready:

Preheat oven to 350 degrees.  Adjust oven rack to middle position.  Spray mini muffin tin with non-stick spray. Set aside.

Make the muffins: Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.  Set aside.

Whisk the melted butter, egg, milk, sour cream, and vanilla together in a separate bowl.  Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.  Do not overmix.  The batter will be very thick.

Spoon the batter into the prepared muffin tin using an ice cream scooper #40 or using a rounded tablespoonful.

Bake for 10-11 minutes or until the edges and tops are lightly browned.  Let muffins cool in the tin for 5 minutes.

Whisk sugar and cinnamon together in a bowl.  Remove the muffins from the tin.  Working with one muffin at a time, brush all over with melted butter, then roll in cinnamon sugar,  pressing lightly to adhere.  Transfer to wire rack and let cool for 15 minutes.

These mini muffins may also be baked as regular sized muffins for about 5 minutes longer.

 

 

 

Bake a little magic!

Thanks for stopping by…

Eileen~

 

 

 

One Comment Add yours

  1. mistimaan says:

    So nice it is

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s