This recipe was passed along to me by my sister Julie. Julie has five kids (four boys and a girl) and they are all obsessed with these little cinnamon bites. They’re great with a cup of coffee or a cold glass of milk, and they would be just as delicious served with ice cream for a unique dessert.
Makes 48 mini bites
1 large egg
½ cup milk
1 stick salted butter, melted
1¾ cups all-purpose flour
¾ cup plus 2 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons baking powder
¼ teaspoon salt
For the topping:
1 stick unsalted butter
2½ teaspoons vanilla extract
1½ teaspoons cinnamon
1 cup sugar
1. Preheat the oven to 400°F. Spray 4 miniature muffin pans with baking spray or canola spray.
2. In the bowl of a food processor or in a stand mixer, combine egg, milk and butter until well blended. Add the flour, sugar, cinnamon, baking powder, and salt. Pulse in the food processor or mix with an electric mixer until incorporated.
3. Fill each cup a little over half-full. Bake for 10 to 12 minutes.
4. Make the topping: melt the butter with the vanilla in a small skillet over low heat. In a small bowl, stir together the cinnamon and sugar.
5. When the muffins are ready take them out of the pan immediately and have your cooling racks ready. (You may need to use a knife around the edges if they appear to be stuck).
6. Roll the muffins in the melted butter and then in the cinnamon-sugar mixture.
7. Transfer muffins to cooling racks until topping is set.
Note: You can freeze the muffins in a sealed storage container for up to 1 month (if you use a zip-top bag they will be squished).