Keto Mini Cinnamon Sugar Muffins Recipe
If you’ve ever dreamed of a cozy, cinnamon-scented bakery experience without the carb crash, these Keto Mini Cinnamon Sugar Muffins are sure to become your new obsession! Perfectly tender, sugar-free, and dusted with a sparkling cinnamon “sugar” coating, they check every box for both flavor and texture. Whether you need a bite-sized breakfast treat, a satisfying snack, or a little something sweet after dinner, these golden mini muffins are pure low-carb magic. They’ll be requested again and again, trust me!
Ingredients You’ll Need
Making Keto Mini Cinnamon Sugar Muffins is all about balance: simple, wholesome ingredients come together to create bakery-worthy results. Each item in this list pulls its weight, from the deep nutty flavors to the signature sweet spice. Here’s how every bit counts:
- Almond flour: The foundation for a soft crumb and the classic rich, nutty flavor in keto baking.
- Coconut flour: Just a touch adds structure and keeps the muffins extra fluffy without any grainy texture.
- Baking powder: The secret behind those perfectly risen, light mini muffins.
- Salt: Balances the sweetness and elevates all the other flavors.
- Granulated erythritol (or preferred keto sweetener): Adds gentle, sugar-like sweetness without the carbs or blood sugar spike.
- Unsalted butter, melted: Provides richness, moisture, and a classic muffin taste; plus extra for that indulgent coating.
- Unsweetened almond milk: Keeps the batter light with just enough moisture and no added sugar.
- Eggs: Help bind the ingredients and give that lovely cakey crumb.
- Vanilla extract: Infuses the muffins with a sweet, aromatic note that shines alongside cinnamon.
- Ground cinnamon: The star spice, weaving warm, nostalgic cinnamon-sugar flavors throughout and on top.
- For the coating: More melted butter, extra erythritol, and extra ground cinnamon are used together to re-create that classic bakery-style cinnamon sugar finish—without the sugar!
How to Make Keto Mini Cinnamon Sugar Muffins
Step 1: Prep Your Pan and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Either lightly grease a 24-cup mini muffin tin with butter or nonstick spray, or line with mini muffin papers for easy removal and a cute presentation. A well-prepped pan means no sticking and perfect golden edges every time!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the almond flour, coconut flour, baking powder, salt, granulated erythritol, and ground cinnamon. This step evenly distributes each ingredient, ensuring every single muffin has those delicious notes of sweetness and spice in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the melted butter with unsweetened almond milk, eggs, and vanilla extract. This liquid gold forms the flavorful base that keeps these Keto Mini Cinnamon Sugar Muffins moist and scrumptious, while the vanilla adds that classic bakery aroma.
Step 4: Bring Everything Together
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until everything is just combined; overmixing can keep muffins from turning out fluffy. You’ll notice a thick, spoonable batter—the perfect consistency for mini treats.
Step 5: Fill and Bake
Divide the batter evenly between the prepared mini muffin cups, filling each about 3/4 full. This ensures the perfect “mini” shape and portion size. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean and the tops are slightly golden and springy to the touch.
Step 6: Coat in Cinnamon “Sugar”
Let the muffins cool in the pan for 5 minutes before removing. While still warm, dip each muffin top in melted butter, then roll and swirl it in the cinnamon erythritol mixture for an irresistible finish. That sweet, spicy coating is pure keto happiness!
How to Serve Keto Mini Cinnamon Sugar Muffins
Garnishes
You can serve these muffins “as is” because that cinnamon sugar coating is hard to beat, but a tiny sprinkle of extra cinnamon, a dusting of powdered erythritol, or a handful of fresh berries on the side brings a festive pop of color and even more flavor.
Side Dishes
Pair your Keto Mini Cinnamon Sugar Muffins with a creamy Greek yogurt parfait for breakfast, or alongside a mug of spiced chai or black coffee for the ultimate afternoon treat. Their gentle sweetness complements robust drinks and creamy accompaniments beautifully.
Creative Ways to Present
Want to wow a crowd? Pile the muffins high on a cake stand for a brunch buffet, or tuck them into mini cupcake wrappers for portable party snacks. For extra flair, skewer three muffins on lollipop sticks and set out as “muffin pops”—adorable and utterly crave-worthy.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, pop any extras into an airtight container and store at room temperature for up to three days. These Keto Mini Cinnamon Sugar Muffins stay remarkably soft and flavorful—just the right size for a quick snack whenever the mood strikes.
Freezing
To freeze, arrange the muffins in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag. They’ll last for up to two months, making meal prepping or satisfying sudden cravings a breeze. Thaw them overnight at room temperature and they’ll taste freshly baked.
Reheating
Gently warm up refrigerated or thawed muffins in the microwave for about 10–15 seconds, or in a low oven for a few minutes. This refreshes the coating and brings back that just-baked softness, making your Keto Mini Cinnamon Sugar Muffins taste like they just came out of the oven.
FAQs
Can I use a different sweetener besides erythritol?
Absolutely! Monk fruit sweetener or a stevia blend will work just as well in these Keto Mini Cinnamon Sugar Muffins. Just make sure whatever you use is a one-to-one sugar replacement to keep the sweetness and texture on point.
Can I make these nut free?
Yes! If you’re avoiding nuts, simply swap the almond flour for sunflower seed flour in equal measure. The texture and rise are very similar, and the flavor remains deliciously mild and muffin-like.
Why do my muffins come out dense or dry?
Overmixing the batter or overbaking are common culprits. Gently stir the batter just until all the flour is moistened, and keep an eye on your baking time. Pull the muffins as soon as a toothpick comes out clean for best results.
Can I make this recipe as regular-sized muffins?
Yes, you can. Simply use a standard muffin tin and divide the batter into about 8 cups, adjusting the baking time to 18 to 20 minutes. The flavor is identical, just in a larger, equally delicious form.
What’s the best way to store Keto Mini Cinnamon Sugar Muffins for meal prep?
Cool completely, then place muffins in an airtight container or freezer-safe bag. They’ll last on the counter for a few days or in the freezer for weeks, perfect for stocking up or planning breakfasts ahead.
Final Thoughts
Now you’ve got all the tips and tricks to bake a batch of unforgettable Keto Mini Cinnamon Sugar Muffins—truly the low-carb treat that everyone will fight over! Give them a whirl, share a few with friends or family, and get ready for plenty of requests for the recipe. Happy keto baking!
Print
Keto Mini Cinnamon Sugar Muffins Recipe
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Delight in these Keto Mini Cinnamon Sugar Muffins that are perfect for a low-carb, gluten-free treat. These bite-sized delights are moist, flavorful, and coated in a sweet cinnamon topping, making them a delicious snack or dessert option.
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/3 cup unsalted butter, melted
- 1/3 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
Coating:
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated erythritol
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven: Preheat the oven to 350°F.
- Prepare muffin tin: Grease a 24-cup mini muffin tin or line with mini paper liners.
- Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, salt, erythritol, and cinnamon.
- Combine wet ingredients: In another bowl, mix melted butter, almond milk, eggs, and vanilla.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill muffin cups: Divide the batter evenly among muffin cups, filling each about 3/4 full.
- Bake: Bake for 12–15 minutes until a toothpick inserted in the center comes out clean.
- Prepare coating: In one bowl, place melted butter; in another bowl, combine erythritol and cinnamon.
- Coat muffins: Dip each warm muffin top in butter, then roll in the cinnamon-sweetener mixture.
- Serve or store: Serve warm or store in an airtight container.
Notes
- For a nut-free version, replace almond flour with sunflower seed flour.
- These muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 0 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
