Sink your teeth into Keto Mini Cinnamon Sugar Muffins and it’s like biting into joy, all while keeping your carbs in check. These tender little treats capture everything you love about classic cinnamon-sugar muffins but spin it with a keto-friendly twist. They’re delightfully soft, perfectly spiced, and showered in a sparkly “sugar” topping that makes each bite irresistible. Whether you’re making these as a nostalgic treat for yourself or to impress a brunch crowd, these mini muffins pack massive flavor into every low-carb morsel.
Ingredients You’ll Need
With just a handful of smart, simple ingredients, these Keto Mini Cinnamon Sugar Muffins come together in a snap. Each item plays a special role, creating the ideal crumb and depth of flavor, while keeping things keto and gluten-free. Let’s break down what you’ll need and why each ingredient really matters.
- Almond flour: Provides a moist, nutty base and keeps the muffins fluffy yet dense enough to satisfy.
- Coconut flour: Gives balance and structure, preventing the muffins from being too heavy or overly moist.
- Powdered erythritol: Adds that sweet, sugar-like flavor with zero guilt and no blood sugar spikes—plus you’ll need a little extra for that essential topping!
- Baking powder: Ensures your mini muffins rise nicely with a delicate crumb.
- Cinnamon: The star spice, woven through the batter and the topping for a warm, aromatic bite.
- Salt: Just a hint boosts all the other flavors and keeps things balanced, not flat.
- Eggs: Bind everything together and create that soft, springy texture.
- Unsweetened almond milk: Adds moisture without unwanted carbs or extra sweetness.
- Melted butter or coconut oil: Makes for a richer flavor and ensures the muffins stay lusciously tender.
- Vanilla extract: That subtle, warm background note that makes every muffin a little indulgent.
How to Make Keto Mini Cinnamon Sugar Muffins
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C) so it’s good and hot when your batter is ready. Meanwhile, grease a mini muffin tin well or place paper liners in each cup—trust me, you don’t want to lose any of that precious muffin to sticking!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, coconut flour, 1/2 cup erythritol, baking powder, cinnamon, and salt. The combination should look uniform, with no lumps. Getting the dry ingredients well-combined here means every muffin has an even depth of flavor and consistent texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk up the eggs, almond milk, melted butter (or coconut oil), and vanilla. This blend will turn gorgeously creamy and aromatic—the vanilla and butter make the kitchen smell amazing, even before you start baking.
Step 4: Bring It All Together
Gently pour the wet ingredients into the dry bowl. Stir everything together until a thick, smooth batter forms. Don’t over-mix; you just want everything evenly incorporated so the muffins come out tender, not tough.
Step 5: Fill and Bake
Spoon the batter into your prepared mini muffin cups, filling each one about 3/4 full. Slide the tray into your preheated oven and bake for 15–18 minutes. The muffins should rise, turn golden, and a toothpick inserted in the center will come out clean when they’re done.
Step 6: Make the Cinnamon “Sugar” Topping
While your Keto Mini Cinnamon Sugar Muffins are baking, stir together 2 tablespoons powdered erythritol and 1 teaspoon cinnamon in a small bowl. This becomes your magical dust for the finishing touch.
Step 7: Finish and Enjoy!
Once the muffins are baked, let them cool just a bit in the tin—they’ll firm up slightly and be easier to handle. For extra flavor, brush warm muffin tops with a touch of melted butter, then sprinkle or roll each muffin in the cinnamon “sugar” topping. This final step transforms them into something truly crave-worthy!
How to Serve Keto Mini Cinnamon Sugar Muffins
Garnishes
You can keep it simple by just dusting the muffins with extra cinnamon “sugar,” or lean into decadence with a drizzle of melted coconut butter, a sprinkle of finely grated nuts, or even a pinch of flaky sea salt. Each garnish brings out a different side of these Keto Mini Cinnamon Sugar Muffins!
Side Dishes
These mini muffins play nicely with so many breakfast and snack options. Pair them with a Greek yogurt and berry bowl, a side of scrambled eggs, or fresh fruit for a balanced keto-friendly spread. They also make a sweet little nibble next to your afternoon latte.
Creative Ways to Present
For a brunch party, arrange the Keto Mini Cinnamon Sugar Muffins on a rustic wooden board alongside tiny bowls of soft butter, sugar-free jams, and fresh berries. Or, stack them high in a cupcake tower for a grab-and-go snack station at your next family brunch or holiday breakfast.
Make Ahead and Storage
Storing Leftovers
Place any leftover muffins in an airtight container and pop them in the fridge. They’ll stay fresh, soft, and flavorful for up to 5 days, making them an ideal option for meal prep and impromptu snacking.
Freezing
Freeze Keto Mini Cinnamon Sugar Muffins for maximum convenience! Once completely cooled, arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. They keep their flavor and texture for up to three months—just thaw overnight or pop one in your lunchbox in the morning.
Reheating
If you like your muffins warm and cozy, just microwave them for 15–20 seconds straight from the fridge, or 30–40 seconds from frozen. For a little crunch, pop them in the toaster oven for a couple of minutes until heated through. Don’t forget to brush with a smidge more butter if you’re feeling fancy!
FAQs
Are these Keto Mini Cinnamon Sugar Muffins kid-friendly?
Absolutely! The sweet cinnamon flavor and soft texture make them a huge hit with kids. Plus, you can feel good knowing there’s no added sugar—just all the flavor in a perfectly portioned treat.
Can I use a different low-carb sweetener?
Yes! While powdered erythritol works beautifully for both sweetness and texture, you can swap in other keto granulated sweeteners that measure like sugar. Just be sure to use the powdered variety for the topping so it sticks delightfully to the warm muffins.
What if I don’t have coconut flour?
You can try replacing the coconut flour with an extra quarter cup of almond flour, though the texture might turn out a bit more moist and less structured. Coconut flour is absorbent and helps give the muffins that perfect crumb, so substitutions may change the final result slightly.
How can I make these dairy-free?
Simply opt for coconut oil instead of butter, and double-check that your almond milk has no added sugars or dairy. The muffins will be just as delicious and friendly for anyone avoiding dairy.
Can I make these as regular-sized muffins?
You sure can! You’ll need to increase the bake time to around 22–25 minutes. Keep an eye out for that clean toothpick sign and adjust as necessary. Full-sized muffins will come out just as tender and tasty, but with a bit more “wow” factor.
Final Thoughts
You’ll love how simple, satisfying, and just plain fun it is to whip up a batch of Keto Mini Cinnamon Sugar Muffins. They’re proof that you can stay true to your keto goals without sacrificing flavor or joy. Give the recipe a try and treat yourself and your loved ones to a snack that really delivers on both comfort and taste!
Print
Keto Mini Cinnamon Sugar Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Keto Mini Cinnamon Sugar Muffins are a delightful low-carb treat perfect for a quick breakfast or snack. They are easy to make and bursting with cinnamon flavor, making them a favorite among keto and non-keto eaters alike.
Ingredients
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup powdered erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a mini muffin tin.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, almond milk, melted butter, and vanilla.
- Combine Wet and Dry Ingredients: Add wet ingredients to the dry mixture and stir until well combined.
- Bake: Spoon batter into muffin cups and bake for 15–18 minutes until a toothpick comes out clean.
- Prepare Topping: Mix erythritol and cinnamon for topping.
- Coat Muffins: Once baked, cool muffins slightly and coat with cinnamon ‘sugar’ topping.
Notes
- For added flavor, brush the muffin tops with melted butter before coating with cinnamon topping.
- Store in the fridge for up to 5 days or freeze for longer shelf life.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 0 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
