Cinnamon-Sugar Mini Muffins
Cinnamon and sugar are a match made in heaven, and we can never get enough! Combine those flavors with these adorable mini muffins, and you have a cute and scrumptious morning treat. In our house, we believe muffins belong in the breakfast rotation, and these delightfully sweet treats are the perfect complement to some savory bacon and eggs. We’ve never encountered someone who hasn’t been a massive fan of these. Keep them all for yourself, or share them with others if you can bear to let any go!
Ingredients
yield: 18 mini muffins
muffins
- 1 cup 133 g cassava flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ½ cup 94 g maple sugar
- ⅓ cup 64 g organic vegetable shortening
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- ½ cup 120 ml full-fat coconut milk, at room temperature
cinnamon-sugar coating
- ¼ cup 60 ml melted grass-fed butter
- ½ cup 94 g maple sugar
- 2 tsp 6 g ground cinnamon
Instructions
- To make the muffins, preheat the oven to 350°F (177°C).
- Spray a mini muffin tin with avocado oil.
- In a small bowl, whisk together the cassava flour, baking powder, salt and cinnamon until they are fully combined.
- Set the flour mixture aside.
- In a medium bowl, use a hand mixer to cream together the maple sugar and shortening for about 1 minute, until the mixture is fluffy and well combined.
- Add the egg and vanilla and mix the ingredients well.
- Alternate adding one-third of the flour mixture with one-third of the coconut milk, mixing well after each addition, until everything is well combined.
- Fill the muffin wells three-fourths full.
- Bake the muffins for 15 to 17 minutes, or until the edges just begin to turn brown and the centers are set.
- Remove the muffins from the oven and let them cool completely in the muffin tin.
- While the muffins bake, prepare the cinnamon-sugar coating.
- Place the butter in a small bowl and the maple sugar and cinnamon in another small bowl.
- Once the muffins are cool, take a muffin and dip the top into the melted butter.
- Allow any excess butter to drip off.
- Then press the muffin’s top into the cinnamon-sugar coating.
- Repeat this process with the remaining muffins.
- If you prefer to dip the entire muffin, you will need to double the coating ingredients.
- These are best the day they’re made, but they can be frozen as well for up to a month.
- Store any uneaten muffins at room temperature for up to 2 days.