Mini Cinnamon Muffins

I bought these really adorable mini muffin pans a couple weeks ago at Home Goods, and I figured a holiday is a great day to bake. It can be hard for me to find the time and the energy to bake. And I don't think it's that baking is terribly time consuming, unless you're making a bread. I think it must just be a combination of clean-up and the fact that I don't really eat baked goods. Anyway, so these muffin pans were cute, and I was going to make mini apple muffins, but seeing as how I didn't want to peel and core apples, I found this recipe instead (through FoodGawker, of course).

I substituted whole wheat flour (because I didn't want to open our white flour and hey, this is healthier, anyway, right?) and almond milk (because we don't keep regular cow's milk anymore). I thought the muffins were pretty good, maybe a little too dry (because of the whole wheat flour or the almond milk or perhaps overmixing?), and I would probably add a little more cinnamon and maybe a little nutmeg too next time. Also, they came out perfect looking. I was quite pleased with the lovely round muffin tops.

Mini Cinnamon Muffins
2 cups whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
2 eggs
1 cup almond milk
2/3 cup packed brown sugar
6 Tbsp unsalted butter
1 tsp vanilla

Topping
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 400 degrees and grease mini muffin pans or line with mini cupcake liners.
In a large bowl, mix together flour, baking powder, salt, and cinnamon.
Melt butter in the microwave, about 30-40 seconds.
In another bowl, beat together the butter, eggs, milk, brown sugar, and vanilla.
Pour the wet ingredients over the dry ingredients and mix just until incorporated.
Drop the batter into the pans, about a tablespoon for each muffin.
Mix together sugar and cinnamon for the topping and sprinkle mixture over the top of each muffin.
Bake in the oven for 10 minutes, until muffin tops bounce back or a toothpick comes out clean.
Enjoy!