A sweet treat is needed from time to time. My kids love mini muffins as a snack. Their favorite version is banana mini muffins but this recipe is a close second. Think of these almost like a little cinnamon sugar donut hole! Super tasty, super sweet, with some hidden protein from greek yogurt to keep the inside nice and moist.
While these muffins can be made just following the recipe with flour, I like to use the Bobs Red Mill gluten free flour so I could indulge this time! One way I get my gluten free baked goods to be fluffy and not dense is by using baking soda and vinegar. I know, seems odd, but the chemical reaction creates the nice air bubbles inside the muffin that regular flour, sugar, and baking powder would.
Give these a try and let me know what you think!
Cinnamon Sugar Mini Muffins
Ingredients:
- 1.5 Cups Flour (Use gluten free flour if GF. I used Bob Red Mill GF)
- 1 tsp Baking Powder
- 1 tsp Baking soda
- 1-2 tsp Cinnamon
- 1 tsp vinegar (only use if making with GF flour)
- 1/2 Cup Greek Yogurt
- 3 TB Butter melted
- 2 Eggs
- 1.5 tsp vanilla
- 1/2 Cup Brown Sugar
For Topping:
- 1/4 Cup Sugar
- 1 tsp Cinnamon
Directions
- Combine the dry ingredients in a separate bowl (Flour, Baking Powder, Baking Soda, Cinnamon
- Mix yogurt, butter, eggs, brown sugar, vanilla in a standing mixer until combined and creamy
- Add dry ingredients to the mixer and combine until mixed but do not over stir.
- Grease a mini muffin tin and use a spoon or small ice cream scoop to scoop the batter into the muffin tin.
- Mix the topping ingredients together in a small bowl (sugar and cinnamon) and sprinkle on top of each muffin
- Bake at 350 for 15-18 min or until the center is cooked and golden on the outside
- Serve as is or mix 2 TB of butter and the rest of your cinnamon sugar topping together and spread the sweet butter over the muffins!