Cinnamon Streusel Mini Muffins

19 Jan

I’m one of those suckers who squeal with glee when viewing anything smaller than its usual size. Exhibit A: baby rhinos are adorable. So it stands to reason that, for me, mini muffins makes baking and eating that much more fun. This time it literally is the little things. If you are tempted to try these babies out for yourself, this is just a basic muffin recipe (from my Better Homes & Gardens cookbook) with a simple cinnamon streusel topping that gives the finished product an extra sugar and spice (and ok, buttery) taste. Forget boxed muffin mixes this weekend and try to make these from scratch! And if you don’t have a fancy mini muffin pan, you can totally make these adult sized. Let’s get baking.

1.       Set oven to 400 & grease muffin pan of choice. Come on you know you want to go mini!

2.       Combine all dry ingredients – 1 3/4 C flour, 1/3 C sugar, 2 tsp baking powder & ¼ tsp salt. For fun, I added a dash of cinnamon. Go crazy! Make a well in the mixture to receive the incoming wet ingredients.

3. Combine all wet ingredients in separate bowl. Sorry, I know this makes extra dishes, but it is worth it! 1 egg, ¾ C milk, ¼ C oil. Make sure to beat that egg.

4.       Add wet mixture to dry ingredient well.  Stir till moistened. NOTE: For all you fellow Kitchen Aid cats out there, I opted to mix with an old fashioned spoon. I don’t have that much control over the mixer yet to ‘just moisten’ a batter. END NOTE.

5.       Streusel topping time! Combine 3 TB flour, 3 TB Brown Sugar, & ¼ tsp cinnamon. Cut in 2 TB butter till mixture is all coarse crumbles. NOTE: I did harness the power of the mixer in this case because I get tired of cutting butter really fast. END NOTE

6.       Spoon batter into prepared muffin cups and top with delectable topping. Bake for about 18 minutes.

7.       The finished product should look a little something like this.

These are easy to make and go great with a leisurely Saturday morning and a big pot of coffee.

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