Merry Christmas Eve! Is everyone ready for Christmas? In case you are still trying to decide what to serve for breakfast tomorrow, I have the perfect recipe for you. Mini cinnamon muffins with cookie butter! Mini muffins are just so cute. They are the perfect food to have out around the holidays when people are around because they are so poppable! Is that a real word? I don’t think so, but it should be because it describes mini muffins perfectly – you just pop one in your mouth!
The flavor of cinnamon always reminds me of Christmas. Maybe it is because my family usually has some type of cinnamon roll or cinnamon coffee cake on Christmas morning, but I definitely can’t get enough cinnamon this time of year. In fact, I’m sitting here eating some of this easy cinnamon bread as I type this! Sadly, these cute mini muffins are long gone. Due to their poppability, they disappear quickly.
I bought the cutest mini muffin papers when we were in Brussels (post to come soon, I promise. TheBetterHalf is slacking), so I wanted to bake a festive mini muffin to use them.
I incorporated cinnamon to use one of my favorite holiday flavors, and then I decided to add cookie butter! Have you tried this stuff? They sell it at Trader Joes, or you can buy Biscoff spread at most grocery stores (except probably not in NYC. I can never find anything in our tiny markets!). It blends up delicious Biscoff speculoos cookies, which are so buttery and have a hint of cinnamon and spice. It is addicting. I can eat the stuff by the spoonful!
The cookie butter tastes amazing with the cinnamon in these muffins. These little guys come together so quickly, and they will make your house smell amazing. Nothing beats the scent of cinnamon in the oven. It is so warm and cozy, perfect for the holidays. I hope you all have a very Merry Christmas!
Cinnamon Cookie Butter Mini Muffins
Yield: 24 mini muffins
1 ½ cups all-purpose flour
½ Tablespoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
5 Tablespoons unsalted butter, softened
½ cup sugar
1 large egg
½ teaspoon vanilla
¼ cup yogurt (I use 0% Greek Chobani)
¼ cup milk (I use 1% milk)
3 teaspoons cookie butter
Preheat oven to 375 degrees F. Grease a mini muffin tin, or line with muffin papers
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add the egg and vanilla and beat until well combined. Add the yogurt and milk and beat until combined.
Add the flour mixture to the wet ingredients and stir until just combined.
Fill each muffin cup about halfway full. Add about ⅛ teaspoon of cookie butter to each muffin cup. Top off with enough batter to fill the muffin cup all the way. Bake for 8 – 9 minutes, until light golden brown. Cool for a few minutes in the muffin tin, then transfer to a wire rack to cool completely.