Rum Cinnamon Sugar Mini Muffins

Rum Cinnamon Sugar Mini Muffins

Bianca Trejo

Bianca Trejo

May 9th, 2018

Rum Cinnamon Sugar Mini Muffins

Yield 22 mini muffins
45 minutes total
30 minutes active time
Easy

These rum cinnamon sugar mini muffins are a delicious adult treat and perfect to serve as part of a Sunday brunch or holiday party!

Ingredients

For the muffins
½ cup granulated sugar
½ teaspoon salt
½ teaspoon cinnamon, ground
1 cup all purpose flour
1 teaspoon baking powder
½ cup almond milk (can use regular milk)
1 tablespoon rum
½ teaspoon vanilla paste
¼ cup butter, melted

For the coating

2/3 cup granulated sugar
1 teaspoon cinnamon, ground
pinch of salt
2 tablespoons rum
3/4 cup butter, melted

Directions

To Make the Muffins
Preheat oven to 375F. In a small stainless steel bowl, measure out the granulated sugar, salt, cinnamon, all-purpose flour, and baking powder.

Using a liquid measuring cup, measure out almond milk, rum, & vanilla paste. Whisk together and add to dry ingredients until incorporated.

Melt butter in a microwave and add to mixture until incorporated.

Spray a 24 cavity mini muffin pan with nonstick spray. Using a tablespoon, portion batter into cavities. Bake for 12-14 minutes, rotating halfway through baking. Muffins are done when a cake tester comes out clean.

Let muffins cool for 10 minutes and pop out of the pan.

To Coat Muffins
Melt butter in a bowl in the microwave and then add rum. In a separate bowl mix together granulated sugar, cinnamon & salt.

To coat, quickly dip the entire muffin in butter & rum mixture and then toss in cinnamon sugar until evenly coated.

These mini muffins can be stored in an airtight container for up to 5 days.

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Ingredients

  • 1cup granulated sugar
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ cup almond milk (can also use regular milk)
  • 3 tablespoons rum
  • ½ teaspoon vanilla paste
  • 1 cup melted butter
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