Sugared Mini Muffins

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.

Course Snack

Cuisine American

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

Prep Time 55

Cook Time 15

Total Time 1 10

Servings sugared mini muffins

Calories 97kcal

Author Liza Agbanlog

Ingredients

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