These Cinnamon Muffins are light, fluffy, and full of warm cinnamon flavor! Made with simple ingredients and topped with a sweet cinnamon-sugar crust, they’re an easy, kid-approved muffin for breakfast, snacks, or lunchboxes.

A small hand holding a cinnamon muffin against a cooling rack.

The first time I made these muffins, I’ll be honest – I made them just for me. I was craving a slice of coffee cake but didn’t have the time (or patience) to bake one. So I threw together a quick muffin batter, folded in way too much cinnamon, topped it with a crunchy cinnamon-sugar sprinkle, and baked. I didn’t even wait for them to cool – I ate the first muffin at lightning speed, standing over the piping-hot muffin tray.

And oh my… these muffins are so good.

I left the rest cooling on the counter while I tackled dishes, laundry, and the usual backpack-dump of rocks, crumpled papers, and random toys. When I came back, all that remained were a few empty liners -my kids had clearly discovered them and helped themselves.

That was the day our family fell in love with these Cinnamon Muffins. I’ve made them more times than I can count since, and they’re still one of my all-time favorites – soft, sweet, and perfectly spiced for any time of day.

#MyMomHack: If you’re feeling generous, pack a few of these Cinnamon Muffins in your kids’ lunchboxes – just be warned, they’ll probably request them every day after. I tuck one muffin in with yogurt, apple slices, and a serving of granola for an easy school lunch that always comes home with empty containers. Sharing is optional… but highly encouraged. 😉

A colorful kids plate full of cinnamon muffins with a orange napkin.

Get the recipe: Irresistibly Fluffy Cinnamon Muffins (made in 25 minutes)

5 stars (1 rating)
Lightly sweetened, fluffy cinnamon muffins with an irresistible cinnamon topping? You read that right. These warm Cinnamon Muffins will become your favorite way to start the day! Easy to make with a few simple ingredients, these muffins are great for breakfast, snack or packed in a school lunch.
Yield: 12 Muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Course: Breakfast
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Ingredients 

Cinnamon Muffins

  • 1 3/4 cups white while wheat or all-purpose flour (see notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup melted butter or oil (see notes)
  • 1/3 cup sugar
  • 2 large eggs
  • 2/3 cup milk
  • 1 tsp vanilla

Cinnamon Topping

  • 2 tbsp sugar
  • 1 tsp cinnamon

Instructions 

  • Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
  • Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
    A silver mixing bowl full of dry ingredients for muffins.
  • Stir: In a large bowl, stir together the oil/butter, sugar, eggs, milk, and vanilla until blended.
    A silver mixing bowl on a marble countertop with wet ingredients for muffins.
  • Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
  • Topping: in a small bowl, mix together the sugar and cinnamon.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle the cinnamon sugar mixture evenly over all of the muffin tops.
    A white muffin tray full of cinnamon muffin Dow against a white countertop.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    A white muffin tray full of cooked muffins.
  • Eat: Let cool for 5-10 minutes, and serve.

Notes

Age: great for 12+ months of age (leave off cinnamon/sugar topping)
Note on Flour: you can use white whole wheat, all-purpose, a gluten-free one-for-one blend, or half whole wheat and half all-purpose flour for this recipe.
Note of Oil: you can use avocado oil, melted coconut oil, mild olive oil, vegetable oil, or melted butter for this recip
Mini Muffins: You can easily make these into mini muffins by adjusting the bake time by about half, or 9-11 minutes. This recipe will make about 24 mini-sized muffins.
How to Store: Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
How to Freeze: To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen. Thaw frozen muffins overnight in the fridge or gently warm them in the microwave.

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).