Cinnamon Muffins 

By Rena Awada | Updated On January 31, 2024

Perfectly spiced Cinnamon Muffins are moist, tender, and sure to become your new favorite treat! These are easy to make and come together quickly. Finish with a sweet cinnamon sugar topping for a delicious breakfast or snack! 

Side shot of a single muffin topped with cinnamon sugar on a white plate.


Cinnamon muffins are light and fluffy bakery-style muffins loaded with warm, cozy flavor and topped off with a delicate cinnamon sugar topping. With a moist, soft texture, these are sure to satisfy your tastebuds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast! Plus, they’re made with less sugar and oil than your typical muffin recipe, so you can feel good about eating more than one!

Why you’ll love this recipe

  • They’re so flavorful! The warm cinnamon flavor is like a hug in a muffin. Then, the slightly crunchy cinnamon sugar topping makes them like a cinnamon sugar donut. You’re going to LOVE these! So light and fluffy!
  • So easy! It’s a simple muffin recipe to add to your weekly rotation when you’re craving something sweet. These are fuss-free to mix up, and are ready to serve in less than 30 minutes.
  • Made healthier: Even though these have the taste and texture of decadent muffins from a bakery, they are made with just enough sugar and oil to make them perfectly sweet and moist.
  • Great for meal prep: These keep well for days, and are great to grab-n-go as you’re heading out the door to school or work. They’re even freezer-friendly!
Muffin with a cinnamon sugar topping cut in half on a white plate.

Ingredients needed

The ingredient list for this Healthy cinnamon muffin recipe is super simple. You probably already have most, if not all, of these ingredients on hand! Here’s everything you’ll need:

  • Flour: All-purpose flour will result in the perfect fluffy texture.
  • Sugar: Sweeten these muffins with either cane sugar, granulated sugar or light brown sugar.
  • Baking powder: To ensure proper baking and plenty of lift.
  • Spices: Nutmeg and cinnamon add a warm and cozy flavor.
  • Salt: To boost the overall flavor.
  • Milk: Feel free to use any milk you’d like to give these plenty of moisture and ensure the batter is the right consistency.
  • Coconut oil: Melted coconut oil keeps the muffins moist, and gives them a tender texture.
  • Vanilla extract: Brings out the delicious sweetness of the muffins.
  • Egg: One egg gives these stability, and structure and adds richness.
  • Topping: Mix granulated sugar or light brown sugar with ground cinnamon for a crunchy, sweet topping.
Small bowls with flour, cinnamon, nutmeg, sugar, milk, vanilla and coconut oil.

How to make Cinnamon muffins

  1. Prep: Preheat the oven to 375ºF. Grease a 12-muffin tin pan with cooking spray.
  2. Mix the dry ingredients: In a large bowl, add the dry ingredients (flour, sugar, nutmeg, cinnamon, baking powder, and salt).
  1. Stir wet ingredients: In a separate bowl, mix the wet ingredients (milk, oil, vanilla, and egg). Whisk until they are combined.
  1. Combine: Pour the wet ingredients over the flour mixture in the other bowl. Using a spatula or whisk, stir until they are well combined. Don’t over-mix the batter.
  1. Add to pan: Next, divide the batter evenly into the greased muffin pan. You may use cupcake liners if you prefer. Set aside, and make the cinnamon sugar topping.
  1. Make the topping: In a small bowl, add the sugar and 1 teaspoon of cinnamon. Using a spoon, mix to combine. Then, sprinkle the cinnamon sugar over the top of each of the muffin batter.
  1. Bake: Finally, bake the muffins in the preheated for 15-18 minutes or until a toothpick comes out clean.
  2. Cool & enjoy: Allow the muffins to cool for a few minutes in the pan, then remove them, and transfer to a wire rack to finish cooling. Serve and enjoy.

Expert tips

  • Measure flour correctly: For the best texture, it’s important to use the right amount of flour. Spoon the flour into the measuring cup (don’t scoop it), and without shaking it, level off the top with the straight side of a butter knife.
  • Room temperature ingredients: Set out the ingredients about 30 minutes before you start baking. Using room temperature ingredients, like eggs and milk, helps everything to easily mix and will give these the best texture. You’ll also want to make sure the coconut oil is melted and slightly cooled.
  • Avoid over-mixing the batter: With most baked goods, you want to mix the batter just until the ingredients are combined. If you mix too much, baked muffins can turn out overly dense and tough.
  • Bake them at a higher temperature: We’re baking these at 375 degrees F instead of the usual 350 degrees! The higher temperature is what gives the muffins nice, tall domes and a bakery-style look.
side shot of cinnamon muffins on a flat white surface

Frequently asked questions

What is the secret to moist muffins?

To ensure these cinnamon muffins are plenty moist, we’re using a good ratio of liquid to dry ingredients. The milk, oil, and egg all help to give these a good amount of moisture and make them perfectly tender.

What is a cinnamon muffin made of?

Like most muffin recipes, you’ll need your typical baking ingredients like flour, sugar, baking powder, oil and egg. To really bring out the warmth of the cinnamon, we’re also adding in 1 whole tbs of ground cinnamon, a touch of nutmeg and adding a cinnamon sugar topping!

Is it better to use butter or oil in muffins?

We usually like to use oil instead of butter in our muffin recipes because oil distributes easily throughout the batter and is readily absorbed into the baked muffin, producing a light, non-greasy texture.

Cinnamon muffins stacked with one cut in half.

Variations

Here are a few ways that you can customize this cinnamon muffin recipe:

  • Flour: You can use white whole wheat flour or whole wheat pastry flour with great results, and get a boost of extra fiber. You can also use spelt flour or all-purpose gluten-free flour.
  • Sugar: Use either light brown sugar, dark brown sugar, cane sugar, or granulated sugar for the batter and topping. If you prefer a streusel topping instead of sugar you can do that too.
  • Nuts: For a nutty crunch, add chopped pecans, almonds or walnuts into the batter. Add about 3/4 cup to 1 cup.
  • Glaze: For extra decadence, make a glaze by mixing 1/4 cup powdered sugar with 1 to 2 teaspoons milk. Mix until smooth and drizzle over the cooled muffins. You may also enjoy it with a spread of sour cream or cream cheese.

Storage recommendations

These easy cinnamon muffins make the BEST leftovers. It’s such an easy breakfast to grab in the morning! To store leftovers, first allow them to cool completely. Then, place them in an airtight container or sealable plastic bag.

  • Store at room temperature: To store these muffins, keep them in an airtight container at room temperature for 4-5 days.
  • In the freezer: Store in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
Cinnamon muffins on a plate with one cut in half.

More delicious muffin recipes

side shot of muffins on a plate with one muffin cut in half

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side shot of a single muffin topped with cinnamon sugar on a white plate

Cinnamon Muffins 

Perfectly spiced Cinnamon Muffins are moist, tender, and sure to become your new favorite treat! These are easy to make and come together quickly. Finish with a sweet cinnamon sugar topping for a delicious breakfast or snack! 
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 177kcal
Author: Rena

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar or cane sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup milk of choice
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 egg

For cinnamon sugar topping:

  • 1/3 cup sugar or light brown sugar
  • 1 teaspoon cinnamon powder

Instructions

  • Preheat the oven to 375ºF. Grease a 12-muffin tin pan with cooking spray.
  • In a large bowl, add the dry ingredients (flour, sugar, nutmeg, cinnamon, baking powder, and salt).
  • In a separate bowl, mix the wet ingredients (milk, oil, vanilla, and egg). Whisk until they are combined.
  • Pour the wet ingredients over the flour mixture in the other bowl. Using a spatula or whisk, stir until they are well combined. Don’t over-mix the batter.
  • Next, divide the batter evenly into the greased muffin pan. Set aside, and make the cinnamon sugar topping.
  • In a small bowl, add the sugar and 1 teaspoon of cinnamon. Using a spoon, mix to combine. Then, sprinkle the cinnamon sugar over the top of each of the muffin batter.
  • Finally, bake the muffins in the preheated for 15-18 minutes or until a toothpick comes out clean.
  • Allow the muffins to cool for a few minutes in the pan, then remove them, and transfer to a wire rack to finish cooling. Serve and enjoy.

Notes

These cinnamon muffins make the BEST leftovers. It’s such an easy breakfast to grab in the morning! To store leftovers, first allow them to cool completely. Then, place them in an airtight container or sealable plastic bag.
  • Store at room temperature: To store these muffins, keep them in an airtight container at room temperature for 4-5 days.
  • In the freezer: Store in a freezer bag for up to 2 months. Thaw in the fridge before reheating.

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 215mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 42IU | Vitamin C: 0.03mg | Calcium: 92mg | Iron: 1mg
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Reader Interactions

Comments

  1. Kimberly F Scott says

    5 stars
    I just made this and it’s a hit! I used vegetable oil since I was out of coconut oil. Turned out perfect. I will make this again.

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