These cinnamon streusel mini-muffins, spiced with cinnamon and nutmeg and topped with buttery brown sugar streusel and a simple vanilla glaze, are tiny, charming, and full of flavor—proof that the best things often come in small packages.
I usually reach for my jumbo muffin pan more often than the mini-muffin one. In fact, I’d had a mini pan and liners for years before I finally used them to bake these tiny muffins.
At some point I’d bought the mini pan on a whim and then tucked it aside, rarely giving it a second thought. Poor little pan—neglected until now.
After making these, I may never go back to jumbo muffins exclusively—mini-muffins have a lot to offer.
They’re the ideal size for a bite or two of something sweet, and each mini muffin has just the right balance of tender cake, crunchy streusel, and glaze. They’re perfect for brunch, breakfast gatherings, or as a snack while hosting friends.
I often set out a basket of mini muffins when we entertain outdoors—alongside breakfast tacos cooked on the griddle—and everyone loves being able to nibble on a few at a time.
Used in this recipe:
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If you try this recipe, let me know! Leave a comment, rate it, or share a photo and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Cinnamon Streusel Mini-Muffins
Between 48-60 mini-muffins
30 minutes
15 minutes
45 minutes
These cinnamon streusel mini-muffins, topped with buttery streusel and a vanilla-almond glaze, are a delightful small treat that’s big on flavor.
Ingredients
For the streusel:
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (54 grams) packed light or dark brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 5 tablespoons (71 grams) salted or unsalted butter, melted
For the muffins:
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (107 grams) light or dark brown sugar
- 2 large eggs, lightly beaten
- 1 1/4 cups (284 grams) buttermilk
- 1 teaspoon vanilla extract
- 4 tablespoons (57 grams) salted or unsalted butter, melted
For the glaze:
- Simple vanilla icing or simple lemon icing
Instructions
Make the streusel:
- Combine all dry streusel ingredients in a small bowl. Pour in the melted butter and mix with your hands until the mixture is evenly moistened. Cover and set aside.
Bake the muffins:
- Preheat the oven to 350°F (175°C). Line a mini-muffin pan with paper liners or spray the pan with nonstick spray.
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar in a medium bowl.
- In a separate bowl, whisk the buttermilk, eggs, and vanilla. Add the wet ingredients and the melted butter to the dry ingredients and whisk briefly—about 20 seconds—until mostly combined. A few small lumps are okay.
- Spoon a heaping teaspoon of batter into each mini cup; the batter should come almost to the top. Top each with a generous crumble of streusel, gently pressing so the streusel adheres as the muffins rise.
- Bake for about 15 minutes, or until a toothpick inserted into a muffin comes out clean or with a few moist crumbs.
- Cool the muffins on a wire rack while you mix the glaze. Once slightly cooled, drizzle the glaze over the tops.
Notes
No buttermilk? No problem—see a simple DIY buttermilk method to substitute if needed.
Nutrition Information:
Yield: 30
Serving Size: 2 mini muffins
Amount Per Serving:
Calories: 116
Total Fat: 2g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 18mg
Sodium: 156mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 13g
Protein: 2g
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