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1
Preheat the oven to 400 F. Grease 24 miniature muffin cups and set pan aside.
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2
In a large bowl, cream 5 tablespoons of butter and the granulated sugar. Add the egg, vanilla extract, and milk and mix until combined. Set the wet ingredients aside.
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3
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Add the dry ingredients into the wet ingredients. Stir all the ingredients together using a spatula or wooden spoon until just combined.
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4
Evenly distribute the muffin batter into 24 miniature muffin cups. Each muffin cup should be filled about 2/3 full.
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5
Put the pan into the oven. Bake them for 11 to 12 minutes or until a tester inserted in the center of one comes out clean. The edges of the mini muffins should be slightly browned. Remove pan from oven and set on a rack. Let the muffins cool in the muffin tin for about 5 minutes. Remove the muffins from the tin and put them on a wire cooling rack.
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6
Heat the remaining 3 tablespoons of butter in the microwave, heating for 30 seconds at a time until melted. Pour the powdered sugar into a separate bowl.
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7
Dip a mini muffin into the bowl of melted butter, making sure to cover the entire muffin. Dip the mini muffin into the bowl of powdered sugar to cover the entire muffin with sugar. I coated each mini muffin generously because I adore powdered sugar. You can lessen the amount to your liking. You may need to add more powdered sugar to your bowl. I found that I used about 1 cup total. Place the mini muffin back onto the cooling rack and let the sugar set. Repeat with the remaining muffins.
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8
Recipe slightly adapted from sallysbakingaddiction.com.
