I apologize for the lack of posts this past week, but I’ve been spending much of the week getting reacquainted with an old friend. I haven’t spent time with this friend since last fall, but we’ve been able to pick up where we left off without hardly skipping a beat. My friend has also been helping whip me back into shape, which, after being sedentary much of the winter, is greatly appreciated. I’ll write a little bit more about my old friend in a future blog post, but for now, I think it’s time to post another tasty recipe.
If you’re looking for a quick and easy sweet little treat to make for your Mom this Mother’s Day, these Cinnamon Mini-Muffins with Cinnamon-Sugar Topping just might do the trick. The cinnamon mini-muffins are soft, moist & sweet, and the cinnamon-sugar topping is crunchy and delicious.
They would make a wonderful addition to a Mother’s Day breakfast or brunch, or simply to enjoy for a mid-afternoon snack.
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1/4 cup applesauce
1 teaspoon vanilla extract
1/2 tablespoon distilled white vinegar
Cinnamon Sugar Topping:
1/4 cup melted butter
1/2 cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour 16 mini-muffin cups, or line with paper liners.
In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add milk, applesauce, vanilla extract, and vinegar. Stir just until moistened. Batter will be lumpy; do not over stir.
Fill muffin cups 2/3 full. Bake for 15-20 minutes, or until golden brown. Remove from oven and let muffins sit in the pan for a couple of minutes. Remove muffins from pan and place them on a wire rack.
For topping: In a small bowl, combine sugar and cinnamon. Dip the top of each muffin in melted butter and then roll in cinnamon-sugar mixture. Place muffins back on wire rack to cool.
Makes 16 mini-muffins.