Cinnamon muffins are hands-down one of my favorite breakfast treats. Imagine the cinnamon toast of your childhood dreams, but baked into a soft, fluffy muffin with a sweet, buttery topping that you’ll want to savor with every bite. Trust me, they’re just as comforting as they sound.
And let’s talk about that smell—there’s nothing quite like the aroma of warm cinnamon wafting through the kitchen. It’s the kind of scent that’ll have everyone stumbling out of bed and straight to the breakfast table without a second thought.
Whether you’re whipping these up for a cozy breakfast, a midday snack, or to impress at brunch, these muffins are guaranteed to hit the spot. That golden cinnamon-sugar topping makes them utterly irresistible, and I have no doubt they’ll become a family favorite in no time.
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Why I love this recipe, and you will too!
- These cinnamon breakfast muffins are simple to make, and they are an easy muffin recipe for beginners. They are ready in just 35 minutes, making them perfect for an early morning breakfast or a quick snack.
- Homemade cinnamon muffins are made with simple ingredients, you probably already have everything in your pantry, so there’s no need for a special trip to the store.
- They are versatile. Enjoy them warm with a cup of coffee, pack them in lunchboxes for a sweet treat for your kids, or serve them for a simple dessert.
Ingredient notes:
- Flour – I like to use all-purpose flour or bread flour for this recipe.
- Nutmeg – I love the warm, nutty flavor the nutmeg adds, it complements the cinnamon so well!
- Cinnamon – is the star of this show. I like to add a little cinnamon to the muffin itself, but most of the cinnamon flavor comes from the cinnamon sugar topping.
- Unsalted butter – if you use salted, you can omit or cut in half the salt called for in this recipe. You can substitute vegetable, canola, or coconut oil for the butter.
- Granulated sugar – I used organic granulated sugar (that’s why it is less white than traditional sugar in the photos). I really like that it is slightly more grainy, as it adds a little extra texture to the muffins when rolled in the cinnamon sugar. You can also substitute a half cup of regular sugar and a quarter cup of cane sugar.
- Milk – I used whole milk for this recipe, but any milk will work fine, including non-dairy substitutes such as almond or oat milk.
- Other ingredients needed – baking powder, pure vanilla extract, salt and eggs.
How to make cinnamon muffins from scratch – step-by-step instructions
- Preheat the oven: Set your oven to 375°F. Grease a 12-cup muffin pan with cooking spray or line with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, milk, and vanilla extract, mixing until smooth.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and slightly sticky; avoid overmixing to ensure tender muffins.
- Fill the muffin pan: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake, as this can lead to dry muffins.
- Prepare the topping: While the muffins are baking, combine the granulated sugar and ground cinnamon in a small bowl. Place the melted butter in a separate bowl.
- Coat the muffins: Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, remove them and, while still warm, dip the tops into the melted butter, followed by the cinnamon-sugar mixture. For an extra indulgent treat, coat the entire muffin.
- Serve: Enjoy the muffins warm or at room temperature.
Serving and menu suggestions
When we have company, I like to serve these easy cinnamon muffins as part of a cozy weekend breakfast or brunch spread. I pair them with my spinach and bacon quiche, or crustless ham and cheese quiche, plus cheese grits and a fresh fruit salad cocktail.
These homemade cinnamon muffins are also perfect for midday treats, as they pair well with a steaming cup of coffee, tea, or hot cocoa.
They make a perfect grab-and-go breakfast. Wrap individual muffins in parchment paper for an easy grab-and-go snack for busy mornings or road trips.
Recipe variations
Add-Ins: To add texture and flavor to the batter, fold ½ cup of chocolate or butterscotch chips, chopped nuts, or dried cranberries.
Glaze: Drizzle a simple vanilla glaze over the cooled muffins for a bakery-style finish.
Whole wheat option: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin.
How to store leftovers
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or airtight container for up to 3 months. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for a few minutes.
Recipe FAQs
Yes, you can! Simply use a mini muffin tin and reduce the baking time to about 10-12 minutes. Keep an eye on them, as they’ll bake faster than regular-sized muffins.
Of course! For a unique flavor twist, experiment with spices such as ground ginger, cardamom, or allspice. You can even try pumpkin spice for a cozy autumn treat.
This batter is meant to be thick and slightly sticky—that’s what gives the muffins their tender crumb. Don’t worry if it’s not as runny as pancake batter; it should hold its shape when you spoon it into the muffin pan.
Grease your muffin pan thoroughly with cooking spray or butter. Alternatively, you can use paper liners for easy removal and less cleanup. If you’re using liners, lightly spray the inside of each one to ensure the muffins release cleanly.
Tips for perfect cinnamon muffins
- Ensure your eggs and milk are at room temperature for a smoother batter and better rise.
- For accurate measurement, spoon flour into the measuring cup and level off with a knife. Too much flour can result in dense muffins.
- Make sure not to overbake! Overbaking can dry out your muffins and these are best when they are soft and moist. You will want to take them out of the oven right when the muffin is firm enough to hold its shape and bounce back when pressed on. I like to check them right at 15 minutes and gage if they need to bake longer and how much.
- If you use paper liners, cut the topping ingredients in half and only dip the tops of the muffins in butter and cinnamon sugar.
- These muffins are meant to be reminiscent of old-fashioned donuts, buttery, sweet, and flavored with warm spices. These are a bit thick and dense (rather than light and fluffy).
More cinnamon breakfast and dessert recipes
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Easy Cinnamon Muffins – A Breakfast Treat
Equipment
- regular-size muffin pan
Ingredients
Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoons salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- ½ teaspoon pure vanilla extract
Topping
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Set your oven to 375°F. Grease a 12-cup muffin pan with cooking spray or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, ground nutmeg, ground cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, milk, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and slightly sticky; avoid overmixing to ensure tender muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Place the muffin pan in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be careful not to overbake, as this can lead to dry muffins.
- While the muffins are baking, combine the granulated sugar and ground cinnamon in a small bowl. Place the melted butter in a separate bowl.
- Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, remove them and, while still warm, dip the tops into the melted butter, followed by the cinnamon-sugar mixture. For an extra indulgent treat, coat the entire muffin.
- Serve: Enjoy the muffins warm or at room temperature.
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