# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
→ Wet Ingredients
07 - 2/3 cup whole milk
08 - 1/3 cup pure maple syrup
09 - 1/4 cup unsalted butter, melted and slightly cooled
10 - 2 large eggs
11 - 2 tablespoons bourbon
12 - 1 teaspoon vanilla extract
→ For Rolling
13 - 1/2 cup granulated sugar
14 - 2 teaspoons ground cinnamon
15 - 1/4 cup unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Grease an 18-cup mini muffin tin or line with paper liners.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly blended.
03 - In a separate mixing bowl, whisk whole milk, pure maple syrup, melted butter, eggs, bourbon, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry mixture and gently mix just until combined, avoiding overmixing.
05 - Divide batter evenly among the prepared mini muffin cups, filling each cup approximately three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center emerges clean.
07 - Allow muffin balls to cool in the pan for 3 to 5 minutes. Gently remove and transfer to a wire rack.
08 - While warm, use a pastry brush to coat each muffin ball with melted butter, then roll in the cinnamon sugar mixture (combine 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl).
09 - Enjoy warm or at room temperature for best flavor.
