If you’ve been searching for the perfect low-carb treat to satisfy your sweet tooth, look no further than this Keto Mini Cinnamon Sugar Muffins Recipe. These little bites pack all the comforting flavor of traditional cinnamon sugar muffins but with none of the guilt. They’re soft, fluffy, and coated in a perfectly spiced sugar blend, making them the ultimate snack for anyone embracing keto without sacrificing taste. Plus, they’re mini, meaning you can easily share or savor one at a time without going overboard.
Ingredients You’ll Need
These ingredients are simple, straightforward, and each plays a crucial role in creating the delightful texture and flavor of your muffins. From the nutty almond flour base to the warm cinnamon in both the batter and coating, every element works together in perfect harmony.
- Almond flour: Provides a moist, tender crumb while keeping the muffins low-carb and gluten-free.
- Coconut flour: Adds structure and absorbs moisture, preventing the muffins from becoming too dense.
- Baking powder: Gives the muffins a nice rise for that soft, airy texture.
- Ground cinnamon: Infuses the muffins with that classic warm spice that complements the sweet coating.
- Salt: A pinch enhances all the flavors and balances sweetness.
- Eggs: Bind all the ingredients together and add richness.
- Unsweetened almond milk: Keeps the batter smooth and moist without extra carbs.
- Vanilla extract: Adds depth and a lovely aroma to the batter.
- Melted butter (for batter): Contributes to tenderness and richness.
- Erythritol (or sweetener of choice): Sweetens the muffins without sugar or calories.
- Melted butter (for coating): Helps the cinnamon sugar stick and adds a glossy finish.
- Ground cinnamon (for coating): Enhances the flavor punch in the cinnamon sugar mix.
- Erythritol (for coating): Gives you that lovely sweet crunch on the outside.
How to Make Keto Mini Cinnamon Sugar Muffins Recipe
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F (175°C) and greasing the mini muffin tin or lining it with paper liners. Getting your pan ready ahead is a small step that saves you hassle later and ensures your muffins don’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Stir them well so every bite gets an even distribution of flavors and that perfect lift from the baking powder.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter. This wet mixture brings moisture and richness, making your muffins light yet satisfying.
Step 4: Combine Batter
Pour the wet ingredients into the dry mixture and stir until a thick batter forms. It should be thick enough to hold its shape when scooped, ensuring those classic fluffy muffins you love.
Step 5: Fill Muffin Tin
Spoon the batter into your prepared mini muffin tin, filling each cup about ¾ full. This gives just enough room for the muffins to rise without spilling over.
Step 6: Bake to Perfection
Bake the muffins for 12 to 15 minutes, or until they turn a beautiful golden brown and a toothpick inserted in the center comes out clean. Your kitchen will start smelling heavenly at this point.
Step 7: Prepare Cinnamon Sugar Coating
While the muffins bake, mix together the ground cinnamon and erythritol in a small bowl. This coating is going to be the star of the show, giving each mini muffin that irresistible sweet spice crunch.
Step 8: Coat the Muffins
Once baked, remove the muffins and allow them to cool slightly. Then brush each one generously with melted butter and roll them in your cinnamon-sugar mixture. This warm coating sticks perfectly, creating a crunchy, flavorful exterior.
Step 9: Serve or Store
Serve the muffins warm for the best experience or store them in an airtight container for up to 3 days. These little delights are as convenient as they are delicious.
How to Serve Keto Mini Cinnamon Sugar Muffins Recipe
Garnishes
Sprinkle a light dusting of extra cinnamon or powdered erythritol on top just before serving for an elegant touch. A small dollop of keto-friendly whipped cream or a smear of cream cheese also pairs beautifully, enhancing both flavor and texture.
Side Dishes
Enjoy these mini muffins alongside a hot cup of black coffee or herbal tea for a cozy breakfast or snack. They also work wonderfully with a fresh berry compote or sliced avocado to add a refreshing balance to their sweetness.
Creative Ways to Present
Stack them on a tiered dessert tray for a brunch party or place them in mini cupcake wrappers for a charming, giftable treat. You can even thread a few mini muffins on a skewer for fun snack kebabs that are sure to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten muffins in an airtight container at room temperature for up to 3 days. This helps maintain their softness while preventing them from drying out, so they remain just as delicious as when freshly baked.
Freezing
For longer storage, freeze the muffins in a sealed freezer-safe bag or container. They freeze exceptionally well and can be kept frozen for up to 2 months without losing their texture or flavor, making them perfect for meal prep or busy mornings.
Reheating
To reheat, simply pop the muffins in a toaster oven or microwave for a few seconds until warm. If you want to recreate that fresh-baked cinnamon sugar coating, quickly brush with melted butter and roll in more cinnamon sugar after warming.
FAQs
Can I use a different sweetener instead of erythritol?
Absolutely! You can substitute erythritol with other keto-friendly sweeteners like monk fruit or allulose. Just keep in mind the sweetness levels may vary slightly, so adjust according to your taste preference.
Are these muffins gluten-free?
Yes, these muffins are naturally gluten-free thanks to the use of almond flour and coconut flour instead of traditional wheat flour. They’re a safe and tasty choice for those avoiding gluten.
Can I make these muffins dairy-free?
Yes, you can swap the butter for coconut oil or a dairy-free margarine to make the recipe dairy-free. The texture may be a little different but still deliciously moist and flavorful.
How many muffins does this recipe make?
This recipe yields about 12 mini muffins, perfect for portion control or sharing with friends while sticking to your keto lifestyle.
What’s the best way to prevent muffins from sticking?
Greasing your mini muffin pan thoroughly or using paper liners will ensure easy removal. If using paper liners, the muffins also come out tidier and easier to serve.
Final Thoughts
This Keto Mini Cinnamon Sugar Muffins Recipe is truly one of my favorite go-to treats to keep on hand when I want something sweet but keto-friendly. They’re a delightful combination of soft texture and cozy cinnamon flavor, plus the mini size means you can enjoy one without overindulging. I hope you try them soon and find just as much joy in each bite as I do!
Print
Keto Mini Cinnamon Sugar Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini muffins
- Category: Breakfast; Snack; Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb; Keto; Gluten Free
Description
Delight in these Keto Mini Cinnamon Sugar Muffins, perfect for a low-carb breakfast or snack. Made with almond and coconut flours, these moist, flavorful muffins are coated in a buttery cinnamon-sugar blend that satisfies your sweet tooth without the carbs. Quick to prepare and bake, they’re an ideal keto-friendly treat for any time of day.
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup erythritol (for coating)
- 2 tablespoons ground cinnamon (for coating)
- ¼ cup erythritol (or sweetener of choice, for batter)
Wet Ingredients
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter (for batter)
- 2 tablespoons melted butter (for coating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the almond flour, coconut flour, baking powder, ground cinnamon, and salt until thoroughly combined.
- Mix Wet Ingredients: In another bowl, whisk the eggs, unsweetened almond milk, vanilla extract, and melted butter until smooth.
- Make Batter: Pour the wet ingredients into the dry ingredients and mix gently until a thick batter forms. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for even rising.
- Bake: Bake the muffins for 12-15 minutes or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Prepare Cinnamon-Sugar Coating: While baking, mix ground cinnamon and erythritol in a small bowl to create the coating mixture.
- Coat Muffins: Once baked, remove muffins from the oven and let them cool slightly. Brush each muffin with melted butter then roll them in the cinnamon-sugar mixture until fully coated.
- Serve or Store: Serve the muffins warm for best flavor. Store any leftovers in an airtight container for up to 3 days to maintain freshness.
Notes
- Ensure eggs and almond milk are at room temperature for best batter consistency.
- You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia powder, adjusting to taste.
- Using paper liners simplifies cleanup and prevents sticking but greasing the tin works well too.
- For a dairy-free version, use coconut oil instead of butter.
- Muffins are best enjoyed fresh but can be warmed in the oven or microwave before serving.
- Keep muffins in an airtight container to avoid drying out.
