Sugared Mini Muffins

Today is the start of a two week time off from work for me.  I was so glad to come home from work yesterday and was already looking forward to my time off. I wanted to bake some treats for myself and something that I can share with everyone. I was thinking of a recipe that is easy and fun that parents can make with their kids.  So, I made these sugared mini muffins.

Sugared mini muffins are bite sized treats that people on the go can easily take with them and munch on. It is good for people like me who likes to eat a little bit at a time during the day. I won’t feel guilty because these mini muffins are baked and have less sugar and yet can satisfy my hunger 🙂

Cooking Tips for Perfect Mini Muffins

To ensure your sugared mini muffins come out perfectly every time, start by preheating your oven to the right temperature. An oven thermometer can help you confirm that your oven is accurate. Next, make sure to properly grease your mini muffin pan. You can use cooking spray or line the pan with mini cupcake liners for easy removal. For best results, fill each muffin cup about two-thirds full. This allows the muffins to rise nicely without overflowing. Also, avoid overmixing the batter. Mix just until the ingredients are combined to keep your muffins light and fluffy. If you want to add a little extra flavor, consider mixing in some vanilla extract or a sprinkle of cinnamon into the batter. Finally, keep an eye on the baking time. Mini muffins bake quicker than standard-sized ones, so start checking for doneness a couple of minutes before the timer goes off.

Storage and Serving Suggestions

Once your sugared mini muffins are baked and cooled, you can store them in an airtight container at room temperature for up to three days. If you want them to last longer, consider freezing them. Just make sure they are completely cooled before placing them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for a few seconds. For serving, these mini muffins are great on their own, but you can also pair them with a dollop of yogurt or a side of fresh fruit for a more balanced snack. If you’re feeling adventurous, try drizzling a bit of honey or maple syrup over them for added sweetness. They make a perfect addition to breakfast or a lovely treat for an afternoon snack.

Frequently Asked Questions

Can I use almond milk instead of regular milk?

Almond milk works just fine in this recipe. It might give the muffins a slightly different flavor but still keeps them moist and tasty.

How should I store leftover mini muffins?

Store any leftover mini muffins in an airtight container at room temperature for up to three days. If you want them to last longer, pop them in the fridge for about a week.

Can I make these muffins ahead of time?

Making these muffins ahead of time is a great idea. They freeze well, so you can bake a batch and store them in a freezer-safe bag for up to three months.

What can I add to the batter for extra flavor?

Mixing in some chocolate chips, nuts, or dried fruit can take these mini muffins to the next level. A dash of cinnamon or a splash of orange zest also adds a nice twist.

What should I do if my muffins are too dense?

If your muffins turn out dense, it might be because the batter was overmixed or the flour was packed too tightly. Be gentle when mixing and make sure to spoon the flour into the measuring cup without packing it down.

Sugared Mini Muffins

Liza Agbanlog

Mini muffins that are light, fluffy, and coated in a sweet sugar crust. These bite-sized treats are quick to make and irresistible with a warm cup of coffee.

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Prep Time 55 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Snack

Cuisine American

Servings 22 sugared mini muffins

Calories 97 kcal

Ingredients

  

1x2x3x

• ½ cup milk
• 1 tablespoon white sugar
• 1 teaspoon fast rising instant yeast
• 1 cup + 1 tablespoon all purpose flour
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter melted
• 1 egg
• ½ teaspoon vanilla extract

For coating

• 1 tablespoon unsalted butter melted
• 2 tablespoons white sugar
• ¼ teaspoon ground cinnamon

Instructions

 

• Heat the milk in the microwave at 50% power for 1 minute. Sprinkle in the 1 tablespoon sugar and the yeast. Do not stir. Cover with plastic wrap and let stand for 10 minutes.
• Using a fork, beat in the egg into the yeast mixture. Add the melted butter and vanilla. Mix well and set aside.
• In a large bowl, mix the 1 cup all purpose flour and salt. Add the wet mixture and stir into a stretchy dough batter. Cover with plastic wrap and let rise in a warm place for 30 minutes.
• After the dough has risen, sprinkle 1 tablespoon flour onto it and stir until no more dry flour can be seen.
• Preheat oven to 375°F.
• Generously greased two 12- cup mini muffin pans with melted butter. Fill the muffin cups 2/3 full with the dough batter. The dough is just enough to fill 20-22 muffin cups.
• Bake for 15-17 minutes, until lightly golden. Remove from the oven.
• With the muffins still in the pan, brush top with melted butter. Take the muffins out of the pan.
• Put the 2 tablespoons sugar and cinnamon in a plastic bag. Drop in ten muffins, close the bag and shake to coat the muffins with cinnamon sugar. Remove the muffins from the bag and shake the other ten muffins.
• Serve while warm.
• Enjoy!

Notes

Recipe source: Everyday Kitchen for Kids

Nutrition

Calories: 97kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 24mgSodium: 55mgSugar: 4g

Keyword baked goods, breakfast treat, easy recipe, mini muffins, sweet snack

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