Light and fluffy Cinnamon Muffins are fresh from the oven in just 25 minutes. This easy cinnamon breakfast muffin recipe is rolled in cinnamon sugar just like Churros and makes a cozy breakfast or light dessert.
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If you love easy holiday baking ideas like Cinnamon Rolls and Cranberry Bread, you need to try these perfect cinnamon breakfast muffins! They feel so special and warm during the holidays and colder months.
Easy Cinnamon Muffins Video
Watch Natasha make these rustic, sweet, and crunchy cinnamon sugar muffins. Here’s why you’ll love this easy muffin recipe:
- Quick and Easy – Basic ingredients, one bowl, and a short baking time mean you can easily whip up a batch of these homemade muffins on a weekend morning.
- Deliciously Spiced – My cinnamon muffins recipe is filled with the warming flavors of cinnamon and nutmeg, with a touch of buttery sugar crunch.
- Versatile – These muffins are great for breakfast and just as good as a sweet afternoon pick-me-up with coffee or tea.
French Breakfast Muffins
These cinnamon muffins are seriously tasty and always disappear fast. We made four batches in two days and they got rave reviews all around. This muffin recipe also happens to be ridiculously easy. I can almost guarantee that you’ll be baking up a storm, too.
I roll the freshly baked cinnamon muffins generously in cinnamon sugar after a light dip in melted butter. Can I just say: Wowza! These have all the satisfying, sugary crunch of biting into a cinnamon sugar donut (or even a Snickerdoodle Cookie), only in muffin form.
These fluffy and soft cinnamon muffins come together with only a handful of pantry ingredients. Be sure to refer to the recipe card for the full ingredient amounts.
- Flour – I made this recipe using regular all-purpose flour.
- Sugar – You’ll need regular granulated sugar for the muffin batter as well as the cinnamon sugar topping.
- Baking powder and salt – baking powder is the leavening that helps the muffins bake up light and fluffy, while salt balances the sweetness.
- Nutmeg – Ground nutmeg compliments the cinnamon and really rounds out the flavors. If you’d prefer to use cinnamon instead, go right ahead.
- Butter – I prefer to bake with unsalted butter, so I can control the amount of salt.
- Egg and Milk – make sure egg is at room temperature and milk is warm.
- Cinnamon Sugar – combine granulated sugar and ground cinnamon for dipping the muffins.
Pro Tip: If you forgot to bring the egg to room temperature, set it in a bowl of warm water for 5 minutes to take the chill off.
Pro Tip: Use the spoon-and-level method when measuring dry ingredients like flour. Spoon the flour from the bag into the measuring cup and then level it off with a knife (instead of scooping directly from the bag). Too much flour can lead to muffins that are dense and chewy.
How to Make Cinnamon Muffins
All it takes is one bowl and 25 minutes to make these perfectly moist and tender cinnamon muffins. While your oven preheats, get started on the batter:
- Dry ingredients – whisk together the flour, sugar, and the rest of the dry ingredients.
- Add wet ingredients – add the warm milk, beaten egg, and melted butter. Give the batter a stir to combine, but don’t overmix. The batter should be lumpy.
- Bake – Divide the batter evenly between the wells of a greased muffin pan, about ⅓ full. An ice cream scoop is helpful here. Finally, bake the muffins at 350ºF for about 20 minutes, or until the edges are golden and the muffins are set in the middle.
Pro Tip: You can grease a non-stick muffin pan with butter or cooking spray, or you can line the muffin pan with cupcake liners if you prefer.
For the Cinnamon Sugar Topping
The final touch on these tasty cinnamon muffins is a crunchy, buttery sugar and spice topping. Coating the muffins is a super simple process:
- Prep the topping – stir together sugar and cinnamon in a small bowl. In a separate bowl, melt the last of the butter in the microwave.
- Dip and roll – One at a time, dip the tops of the muffins briefly in melted butter, then dip or roll the tops generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well for a bit of extra, all-around crunch. Afterward, set them on a wire rack to cool.
The room-temperature eggs, melted butter, and warm milk in this recipe contribute to a smooth batter that bakes up light and fluffy in the oven. Also, make sure you don’t add too much flour or overbake.
This could be caused by an ingredient that wasn’t measured correctly. Too much baking powder, for example, can cause the muffins to puff up temporarily and then fall flat. Be mindful and measure accurately.
Absolutely. This cinnamon muffin recipe makes enough batter to fill a 12-count muffin tin, but feel free to scale up or down as needed.
This cinnamon muffins recipe is basic in the best possible way. But if you want to change things up with different flavors or easy add-ins, here are some ideas:
- Apples – Stir in diced apples to make easy apple cinnamon muffins.
- Berries – Add in blueberries, chopped strawberries, or raspberries.
- Chocolate Chips – Add a handful of semi-sweet chocolate chips to the batter for spiced chocolate chip muffins.
- Chopped Nuts – Stir in crushed or chopped pecans or walnuts.
- Pumpkin Spice – Give these cinnamon muffins a fall twist and trade nutmeg and cinnamon for pumpkin spice.
What to Serve with Cinnamon Muffins
These spiced cinnamon muffins are a delicious breakfast treat that doubles as a dessert. They pair wonderfully with a hot cup of coffee in the morning, Hot Chocolate, Apple Cider, or with a cozy mug of tea.
Homemade muffins are a great addition to a breakfast or brunch spread. Serve them alongside Air Fryer Bacon, Poached Eggs, and Crispy Hash Browns.
Although these muffins are best enjoyed freshly baked, leftover muffins do keep well:
- To Store: Your fresh cinnamon muffins can be stored airtight at room temperature for up to 3 days. You can also keep them in the fridge for up to 1 week. I like to line the container with paper towels to help absorb excess moisture and keep the muffins from getting soggy.
- Freezing: These muffins can be frozen. After they’ve cooled completely, store them airtight and freeze them for up to 1-2 months. Defrost the muffins at room temperature, or in the fridge then microwave 30 seconds to soften them up.
We can’t wait for you to sink your teeth into these soft and fluffy cinnamon muffins. They’re the perfect sweet snack to cozy up with in sweater weather. You’re going to love them!
More Easy Muffin Recipes
Muffins are a treat for breakfast and double as a dessert. If you’re looking in the mood for muffins, try these other classic muffin recipes:
Easy Cinnamon Muffins Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
These easy Cinnamon Muffins are filled with warm spice and dipped in cinnamon sugar for an irresistible, sugary crunch. Fresh from the oven in just 25 minutes!
Cost to Make:
Breakfast Muffins, cinnamon muffins
Breakfast, Brunch, Dessert
Servings: 12 muffins
For the Muffins
For the Cinnamon Sugar Coating
Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON’T over mix).
Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.
For the topping, In a small bowl, mix together 1/3 cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.
Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.
Easy Cinnamon Muffins Recipe
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Vitamin A 263IU5%
Vitamin C 0.03mg0%
* Percent Daily Values are based on a 2000 calorie diet.