Do You Need an Amazing Mini Muffin Recipe?

Well, do I have the most amazing mini muffin recipe ever! It has been a favorite family recipe for decades. I had so many of you asking for that recipe from the Plate Rack post, that I thought I better quickly share it with you today!I

As I told you in that post, this recipe was in the sweetest book from the queen of hospitality. She was my Sunday School teacher in a young women’s class when my boys were babies and not too many years of marriage were yet under my feet.

She suggested that we make mini muffins with the recipe.

Boy, was she ever right!

When you first remove them from the oven, you dip them in melted butter and roll in a cinnamon sugar mixture. It gives them the perfect ratio of muffin to cinnamon sugar. They were also the perfect size for little guys…and big ones, too. We were hooked.

Since this recipe was included in this little yellow booked filled with recipes and entertaining for Christmas; AND, was a gift for us for Christmas, that was the first time that I made them.

It became tradition.

EVERY. CHRISTMAS. MORNING. As I shared in that Plate Rack story, I knew that I had begun a “tradition” when one year I tried to substitute a monkey bread recipe for the muffins. BIG MISTAKE! Never, ever to be repeated again! Trust me. Unhappy campers expressed their displeasure that sent me back to the kitchen to add them to the menu.

Can I tell you that somehow these muffins have made their way into other celebrations???

My son and daughter in law added them for Thanksgiving. Then the recipe began to be requested for birthdays or when guests arrived. I suddenly realized that Easter would not be the same without them on the menu.

So, with Easter around the corner, I knew that I had to share them with you NOW. Not later. Not next week. But, judging by the responses from glimpses of that muffin recipe on the wall, it was time to roll out the famous recipe.

I always get organized when I make these mini muffins. First, mise en place…all ingredients gathered and measured. Next, I preheat the oven, grease the muffin tins and make the cinnamon/sugar mixture. I then mix the rest of the ingredients as directed in the recipe.

NOTE: I always make a double batch of the muffins.

The recipe makes 24, but I always double the recipe and make 48. I have an amazing Wilton non stick pan that holds those 48 muffins, making it a breeze to bake them at one time. Mine was a treasured gift, but this is a great investment if you don’t have one!

I love using a 1 1/2 T. metal scoop to scoop the mixture into equal muffins in the tin. It’s a huge time saver and keeps all of them the same size.

While those muffins are baking, I add the butter to a small saucepan and melt it slowly. I set the bowl of cinnamon sugar mixture next to the butter and have my serving stand ready to begin the stacking as soon as they are finished baking.

You want to dip the hot muffins immediately into melted butter after removing them from the oven, roll them in the cinnamon sugar and then arrange on your serving piece as you make them. I love putting them on a cake stand with a lid. They make such a showstopper!

JUST A NOTE: Make sure that the entire outside of each muffin is coated in melted butter so that that sugar mixture will cover each completely.

So many of you have asked what equipment that I use when I am baking recipes, so I have added Amazon links to help you with your shopping. I am an Amazon affiliate and the blog may be rewarded if you shop with the links…but, these are at no extra cost to you! You can check out my disclosure policy for more details.

This recipe is already added to our Easter Brunch menu. I’m not sure what else will complete it just yet; but, I don’t want to find out what would happen if I leave them out!

WARNING! These may be addictive and just a reminder…if you add them to your menu…you, too, may have to repeat it!