Keto Mini Cinnamon Sugar Muffins Recipe
If you’re on a low-carb journey but still crave the cozy comfort of sweet breakfast treats, these Keto Mini Cinnamon Sugar Muffins will absolutely win you over. Each bite is a tender cloud of cinnamon-kissed magic, with a familiar, nostalgic flavor—minus the sugar and carbs. They’re incredibly quick to whip up, satisfying for any snack attack, and friendly enough for even the strictest keto diets. Whether you pop them into a lunchbox, pile them high for brunch, or sneak one as an afternoon pick-me-up, you’ll love how simple, versatile, and utterly delicious these little gems are.
Ingredients You’ll Need
The ingredient list for Keto Mini Cinnamon Sugar Muffins is short and sweet, and every element has a purpose. These staples create a lovely moist crumb, deep cinnamon flavor, and that irresistible coating you’ll want to lick off your fingers.
- Almond flour: The foundation for soft, moist muffins with a subtle nutty flavor and low carbs.
- Coconut flour: Absorbs moisture and helps give structure; a little goes a long way.
- Granulated erythritol or preferred keto sweetener: Adds all the sweetness without the sugar rush or spikes.
- Baking powder: Gives rise and fluffiness to every tiny muffin.
- Ground cinnamon: Warm and fragrant, this is the star of the show!
- Salt: Just enough to balance and enhance every other flavor.
- Large eggs: Bind everything together and help keep these muffins ultra-moist.
- Unsweetened almond milk: Lightens the batter and keeps things dairy-light.
- Melted butter or coconut oil: Adds rich flavor and moisture (use coconut oil for dairy-free).
- Vanilla extract: Pairs perfectly with cinnamon and deepens the overall flavor profile.
- Melted butter for coating: Helps the cinnamon-sweetener stick for that iconic muffin top finish.
- Granulated erythritol for coating: Mimics real sugar crystals on the outside—so classic!
- Ground cinnamon for coating: Doubles down on aromatic, sweet-spicy deliciousness.
How to Make Keto Mini Cinnamon Sugar Muffins
Step 1: Prepare Your Pan and Oven
Let’s start off right: preheat your oven to 350°F (175°C), because a properly heated oven is the secret to perfectly domed Keto Mini Cinnamon Sugar Muffins. Lightly grease your mini muffin pan with a neutral oil or non-stick spray, or pop in some paper liners for stress-free cleanup. Trust me, a little prep saves a lot of sticky situations later!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt. It’s important to break up any lumps and really blend the dry ingredients—it means even flavor, color, and texture in each mini muffin. This is where your kitchen will already start to smell amazing!
Step 3: Whisk Up the Wet Ingredients
In a separate bowl, beat the eggs, almond milk, melted butter (or coconut oil), and vanilla together. For best results, make sure your eggs and almond milk are at room temperature; cold ingredients can cause melted fats to harden. This mixture brings everything together and gives your batter its richness.
Step 4: Create the Batter
Pour the wet ingredients into the dry mixture and stir until a thick but smooth batter forms. Don’t overmix—just combine until you can’t spot any flour streaks. The combination of almond and coconut flours makes this batter denser than traditional muffin batters, but resist the urge to thin it out; thick is perfect here!
Step 5: Fill and Bake
Spoon the batter evenly into the mini muffin cups, filling each about three-quarters full. This ensures they have enough space to puff up without overflowing. Bake for 12 to 15 minutes, watching for that golden hue and doing the trusty toothpick test. If it comes out clean or with a few crumbs, they’re ready for their next transformation.
Step 6: Add the Signature Cinnamon Sugar Topping
Once baked, let the muffins cool for about five minutes, then transfer to a wire rack to prevent sogginess. Meanwhile, mix the cinnamon and sweetener for the coating. Brush each warm muffin with a little melted butter, then gently roll or dip them in the cinnamon-sweetener mixture to coat. This is the step that makes these Keto Mini Cinnamon Sugar Muffins taste just like the ones from your favorite bakery—without the carbs!
How to Serve Keto Mini Cinnamon Sugar Muffins
Garnishes
These sweet little muffins are charming on their own, but a sprinkle of extra cinnamon or even a few toasted almond slices on top adds an elegant finishing touch. For a little color, you can grate a touch of orange zest over the muffins just before serving.
Side Dishes
Serve your Keto Mini Cinnamon Sugar Muffins with a dairy-free latte, bulletproof coffee, or a plate of fresh berries to round out a brunch spread. They also pair well with creamy Greek yogurt or a light fruit salad if you’d like a contrast to the warm cinnamon sweetness.
Creative Ways to Present
Arrange these muffins in a beautiful basket lined with a cloth napkin for weekend brunch, or stack them on a tiered cake stand for afternoon tea. For parties, thread them onto decorative skewers with berries in between—the mini size lends itself perfectly to playful, bite-sized presentations.
Make Ahead and Storage
Storing Leftovers
Store your Keto Mini Cinnamon Sugar Muffins in an airtight container at room temperature for up to three days. For best texture, line the container with a paper towel to absorb any extra moisture, keeping those muffin tops perfectly tender.
Freezing
These muffins freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They’ll keep their magic for up to two months—just pull out a few at a time for whenever your cinnamon muffin craving hits.
Reheating
When you’re ready to enjoy, simply pop a muffin in the microwave for 10–15 seconds or warm in a toaster oven at a low temperature. If you’ve frozen them, let thaw at room temperature first. That fresh-from-the-oven warmth revives both the flavor and the cinnamon sugar coating.
FAQs
Can I use other keto sweeteners instead of erythritol?
Absolutely! Monk fruit sweetener, allulose, or a blend will work just as well. Just remember that some sweeteners are sweeter than others—taste as you go and adjust to your liking.
How do I make these dairy-free?
It’s easy: swap the melted butter for coconut oil both in the batter and for the coating. No flavor is lost, and your Keto Mini Cinnamon Sugar Muffins stay perfectly rich and satisfying.
Will this recipe work with a standard muffin pan?
You can bake these in a regular muffin pan; simply increase the baking time to about 18–20 minutes, and keep an eye as they rise. You’ll get about 8–10 larger muffins, and they’ll still taste amazing!
What can I substitute for almond flour if I have a nut allergy?
Sunflower seed flour is a great nut-free alternative and works almost one-to-one for almond flour. Keep in mind, it may slightly change the color due to a reaction with baking soda, but the taste stays mild and delicious.
Can I make the batter ahead of time?
It’s best to bake the batter right after mixing for the lightest texture, but you can prep the dry and wet ingredients separately the night before. Combine them fresh in the morning for speedy baking.
Final Thoughts
Whether you’re deep into your keto journey or just looking for a wholesome, crowd-pleasing treat, Keto Mini Cinnamon Sugar Muffins are sure to become a household favorite. Don’t be surprised if they disappear before you get a chance to stash any away—give them a try, and let the cinnamon-spiced joy speak for itself!
Print
Keto Mini Cinnamon Sugar Muffins Recipe
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Delight your taste buds with these delectable Keto Mini Cinnamon Sugar Muffins. These bite-sized treats are perfect for a sweet snack or dessert, and they are keto-friendly, gluten-free, and low-carb.
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol or preferred keto sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Coating:
- 2 tablespoons melted butter
- 2 tablespoons granulated erythritol
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a mini muffin pan.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
- Prepare Wet Ingredients: In a separate bowl, mix eggs, almond milk, melted butter, and vanilla.
- Combine Ingredients: Add wet ingredients to dry ingredients and stir to form a thick batter.
- Bake: Fill muffin cups and bake for 12-15 minutes until done.
- Coat Muffins: Brush muffins with butter and coat with cinnamon-sweetener mixture.
- Serve: Enjoy warm or store for later.
Notes
- For a dairy-free version, use coconut oil.
- Muffins can be frozen 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: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
