Bake in preheated oven for 20-25 minutes. In a separate bowl whisk together the flour, 1 teaspoon cinnamon, baking powder, baking soda & salt. For the topping: In a small bowl mix together the cinnamon and sugar.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Preheat the oven to 375F degrees and line a muffin pan with papers.

Top with remaining brown sugar mixture. Sprinkle half of the cinnamon streusel on over the muffin batter. Bake in a preheated 400 degree oven for 17 to 20 minutes. Fill 14-16 muffin cups half full. Zucchini Muffins. Spray 2 muffin pans with cooking spray. Note: I add a pinch of cinnamon and sugar to tops of muffins before I … Cool slightly, then transfer carefully to a wire rack. If you don’t have a mini muffin pan, you can make larger versions, just increase the bake time.

Making this cinnamon muffins recipe into mini muffins gives them the perfect cinnamon sugar to muffin ratio and the melt-in-your-mouth quality that has made them famous. In a small bowl, combine the sugar, cinnamon and butter, cutting it with a fork until it resembles coarse crumbs.

Sprinkle half of the cinnamon streusel on over the muffin batter. Mix in the eggs 1 at a time, then the vanilla. Fill cups 1/2 full. Spray a large six cup muffin tin or a 12 cup muffin tin with cooking spray. Whisk together all of the frosting ingredients. In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Spoon batter into muffin cups about 1/2 - 3/4 of the way full. Check out more of my easy muffin recipes: Lemon Blueberry Muffins. Preheat oven to 375 degrees and line muffin tin with paper liners, set aside. In a small bowl, combine the sugar, cinnamon, and butter, cutting it with a fork until it resembles coarse crumbs. Poppyseed Muffins. Fill 14-16 muffin cups half full. Spray 2 muffin pans with cooking spray. Enjoy!

Some of my favorite kitchen tools for making CINNAMON ROLL MUFFINS: MUFFIN TIN – use it for muffins, dinner rolls or cupcakes. Makes 6 large muffins or 12 regular muffins. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Allow muffins to cool for 5 minutes before removing from pan. Spoon the muffin batter, a little less than 1/4 cup, into each muffin tin. Make a well in the center and set aside. CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins and …

In a large bowl beat the butter, white sugar & brown sugar until fluffy.