These cinnamon streusel mini-muffins, spiced with cinnamon and nutmeg and covered in buttery brown sugar streusel and vanilla glaze, are adorable and jam packed with flavor, proving that the best things really do come in small packages.
I am much more likely to use the jumbo muffin pan than the mini-muffin one.
In fact, I've owned a mini muffin pan, which I purchased along with mini-muffin liners, for at least 5 years (probably more). And, the muffins you see here are the first things ever to be baked in its adorable little mini-muffin cups.
I honestly don't even remember what inspired me to purchase it in the first place. Nonetheless, that inspiration passed and I've just been moving it out of the way to get to my regular and jumbo sized muffin pans for years. Poor little neglected mini-muffin pan.
But after making these, I might never use that jumbo muffin pan again because mini-muffins are where it's at.
Not only are these the perfect size when you just want a bite or two of something sweet, but every bite is also the perfect amount of muffin, streusel, and glaze.
Used in this recipe:
More Popular Muffin Recipes:
- Mixed Berry Muffins
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- Healthy Chocolate Banana Muffins
- Zucchini Blueberry Muffins with Oatmeal and Almonds
- Apple Cinnamon Muffins with Streusel
- Lemon Blueberry Muffins
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
Cinnamon Streusel Mini-Muffins
These cinnamon streusel mini-muffins, covered in buttery streusel and vanilla almond glaze prove that the best things come in small packages.
Ingredients
FOR THE STREUSEL:
- ¾ cup unbleached all-purpose flour
- 3 tablespoon dark brown sugar
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 5 tablespoon butter, melted
FOR THE MUFFINS:
- 2 cups unbleached all-purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs, beaten slightly with a fork
- 1¼ cups buttermilk
- 1 teaspoon vanilla extract
- 4 tablespoon butter, melted
FOR THE GLAZE:
- 1 ½ cups powdered sugar
- 2-3 tablespoon milk
- 2 teaspoon pure vanilla extract
- 1 teaspoon almond extract (or 1 more teaspoon of vanilla extract)
Instructions
MAKE THE STREUSEL:
- Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix with your hands until all the dry ingredients are moistened. Cover, and set aside.
BAKE THE MUFFINS:
- Preheat oven to 350 degrees and line a mini-muffin pan with mini-muffin paper liners, or spray the pan with non-stick spray.
- Dump the flour, baking powder, salt, cinnamon, nutmeg, and both sugars into a medium size bowl and mix with a wire whisk to combine.
- With a fork, whisk the buttermilk, eggs, and vanilla together to combine. Add to the dry ingredients along with the melted butter. Mix with a wire whisk for about 20 seconds, until mostly combined; it's ok if you have a few lumps.
- Add a heaping teaspoon of batter to each muffin cup (the batter should come almost to the top of the cups) and top each with a generous crumbles of streusel. Gently press the streusel into the batter just to help it stick as the muffins rise.
- Bake for 15 minutes, until a toothpick inserted in the center of one of the muffins comes out clean - or with just a few crumbs clinging to it.
- Let cool on a wire rack while mixing up the glaze.
MAKE THE GLAZE:
- Whisk together all the glaze ingredients until smooth. Drizzle over the tops of mini-muffins.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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Susie H says
I baked these muffins today to try to try them out before taking them to a ladies brunch in a few days. Bingo! They are a hit at home for sure! I'm sure my friends will love them too. I know they'll be grateful for the mini muffins instead of big ones. Not as many calories and a perfect size. Thanks so much for this delicious recipe!
Rebecca Blackwell says
Hi Susie! I am so glad to hear that you liked this recipe! These muffins are one of those things I make all the time because often people want a bite of something sweet without eating an entire muffin or piece of coffee cake. And, for those who want more, they can just take several. 🙂 Thanks so much for taking the time to leave a comment for me! I truly appreciate it! xo
Sarah says
Hello! This recipe looks amazing! I really want to start it but I don’t have any nutmeg on hand, is there anything I can replace it with? Or can I exclude it from the recipe in general? Thank you!
Rebecca Blackwell says
Hi Sarah! You can just leave it out entirely, or add in a touch of cinnamon or ginger in it's place if you like. I hope that helps! Please let me know if you have any other questions! And, I'd love to hear what you think of these muffins after you make them. 🙂
Babs says
These look delicious, and I intend to make them later today. I am a bit confused, though - your description of the glaze says "vanilla almond glaze", but nowhere do I see any almond extract or almonds in the recipe. Am I missing something?
Rebecca Blackwell says
Hi Babs! Thanks so much for noticing that. The recipe originally called for 2 tsp of vanilla extract and 1 tsp of almond extract. Somewhere along the line, while making these for the 100th time, I decided that the almond extract was unnecessary and took it out. I just forgot to also change the description in the recipe card. But, sitting here now, I am questioning my decision to take the almond extract out in the first place. The glaze is delicious with a touch of almond extract and delicious with just vanilla. So, I adjusted to recipe to give bakers the option. So sorry for the confusion! I do hope you like this recipe! Will you let me know what you think? xo
Babs says
Thanks, Rebecca. That makes perfect sense! I haven't tried this recipe yet, but when I do I will add a few drops of almond extract - I think it will add a nice touch. I'll be sure to let you know what I think.
Paola Hartman says
Can these be made in regular size muffin tins, and if so how long should I bake them?
Rebecca Blackwell says
Hi there! Yes - you can make these in a regular size muffin tin. I'd suggest baking them for 20 minutes and then taking a peek. If they have risen well and the tops look "set", go ahead and stick a toothpick in one to check for doneness. My guess is that they'll take closer to 30 minutes to bake. But, check them every 5 minutes starting at 20 minutes just to be sure. Please let me know if you have any other questions! And, I'd love to know what you think about these muffins after you bake them! xo
Sara H says
My little boy has an egg allergy so I'm always looking for adaptable recipes. I made these (with egg replacer) to send with him to grandparent's breakfast at school. They were DELICIOUS! His teacher asked me to make a second batch to learn about the letter M. They are in the oven as we speak! DELICIOUS!
Rebecca Blackwell says
Hi Sara! I am so glad to hear that these turned out well with an egg replacer and that everyone enjoyed them! If those turned out well with the egg substitute, I'm willing to bet that these mixed berry ones will as well: https://ofbatteranddough.com/mixed-berry-muffin-recipe/
You are so generous to send another batch to school with your son! Coming from a family of teachers, I know how much they appreciate having that kind of help from parents. 🙂
Thank you so much for taking the time to let me know that these turned out well and that you enjoyed them. Your comment just made my day!
xo
Lauren R. says
These are wonderful! I had a mini muffins pan also, never used until now. I would have attached a picture, but I don't use media apps. Sorry.
Rebecca Blackwell says
I'm so glad you like them! They are a favorite at my house too. I haven't made them in a few months. Maybe I will tomorrow morning... they'd make a good Sunday morning treat. 🙂 Thank you so much for taking the time to let me know that you enjoyed these muffins! xo
Debra says
is there a nutrional value for these muffins? I thought I seen it but I can't find it now
Rebecca Blackwell says
No nutritional value. It's not something I've ever added to recipes, but might consider it in the future. Sorry about that!