Cinnamon Sugar Mini Muffins

Muffins:

• ¼ cup unsalted butter, room temperature
• ¼ cup vegetable, corn or canola oil
• ½ cup sugar
• ⅓ cup brown sugar
• 2 large eggs
• 1½ tsp. vanilla
• 11¼ oz. (about 2⅔ cups) good quality all-purpose gluten-free flour 
• ½ tsp. xanthan gum (omit if your flour blend has xanthan gum already in it)
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ¾ tsp. to 1 tsp. ground nutmeg
• 2 tsp. ground cinnamon
• ¾ tsp. salt
• 1 cup milk

Topping:

• 5 Tablespoons salted butter, melted
• 1½ Tablespoons cinnamon
• ½ cup sugar

Instructions

1. Preheat oven to 425°. Line mini muffin pan with paper liners or spray with non-stick cooking oil spray.
2. In the bowl of your electric mixer, cream together the butter, oil, and sugars until smooth.
3. Add the eggs and vanilla, beating until smooth.
4. In a small bowl, whisk together the flour, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt.
5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.
6. Using a small cookie scoop, fill the paper muffin cups 3/4 full with batter.
7. Bake at 425° for 9-10 minutes or until they are a pale, golden brown, and a toothpick inserted in a muffin comes out clean.
8. Remove from the oven and let cool in the pan for 2-3 minutes. Remove muffins from pan and place to cool on a cooling rack.
9. Repeat with remaining batter, lining muffin pan or spraying pan again with cooking spray between batches. Makes 4 dozen mini-muffins.
10. While muffins are cooling, make the topping.

Topping:

1. Melt the butter in a small bowl.
2. In another small bowl, whisk together the cinnamon and sugar.
3. Take each cooled mini-muffin, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!
4. These can be stored in an airtight container at room temperature for 2-3 days.