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Mini Muffin Treats

 
A couple of Sundays ago I decided I wanted to a bake a little treat for not only us but to send down to our daughter at school.  They reminded me of the little muffins that you could buy at the store in the bread aisle.  They were always a little special treat that my mom and dad would pick up when I was younger. There is something about cinnamon streusel cake that I can’t resist.
 
I sent our college sophomore about 8 mini muffins and other supplies she needed and when I talked to her later she said she didn’t know what there were so she had a friend give them to a friend.  He immediately knew what they were and told her “They’re Coffee Cake muffins!” I believe she took back the remainder of the muffins for herself and her room mate. Great for a quick bite with a cup of coffee mid morning. 
 
 

Cinnamon Streusel Mini Muffin

Ingredients

3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt, plus a pinch
1 1/2 cups + 2 tablespoons all purpose flour
2 tablespoons butter, melted
2 teaspoons cinnamon
1/2 cup brown sugar, packed

Directions

Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It’s easiest to use a knife to help remove these from the pan.
Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.

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