Easy Cinnamon Muffins

These Easy Cinnamon Muffins are soft, fluffy, and packed with cozy flavor from warm spices and a sweet cinnamon-sugar coating. Ready in just 25 minutes, these muffins are a quick treat that’s perfect for breakfast, snacking, or satisfying a sweet craving any time of day.

Why You’ll Love This Recipe

This recipe delivers everything you love about cinnamon rolls or donuts — but in a simple muffin form. No yeast, no fancy tools, and no waiting required. The muffins are tender and mildly spiced with nutmeg, while the buttery cinnamon-sugar coating adds just the right amount of sweetness and crunch. They’re easy enough for beginner bakers and quick enough for busy mornings or spontaneous baking sessions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins

• 1 ½ cups all-purpose flour

• ½ cup sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• ¼ teaspoon nutmeg

• 5 tablespoons unsalted butter, melted (plus more for greasing)

• 1 egg, room temperature, lightly beaten

• ½ cup warm milk (low-fat or whole milk)

For the Cinnamon Sugar Coating

• ⅓ cup sugar

• ¾ teaspoon cinnamon

• 3 tablespoons unsalted butter, melted

Directions

1. Preheat your oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.

3. Add the warm milk, lightly beaten egg, and 5 tablespoons of melted butter to the dry ingredients. Stir until just combined — the batter should still be a little lumpy. Avoid overmixing.

4. Divide the batter evenly into the prepared muffin tin. Each cup should be filled about 1/3 of the way.

5. Bake for 20–22 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean.

6. While the muffins bake, prepare the topping. In one small bowl, mix together 1/3 cup sugar and cinnamon. In another, melt the remaining 3 tablespoons of butter.

7. Once the muffins are done and still warm, dip the tops briefly in the melted butter, then roll in the cinnamon-sugar mixture. For extra sweetness, coat the sides of the muffins too.

8. Set the muffins on a wire rack to cool slightly before serving.

Servings and timing

This recipe makes 12 muffins.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Add-ins: Fold in mini chocolate chips, raisins, or chopped nuts for added texture.

• Stuffed muffins: Add a small spoonful of cinnamon sugar or jam in the center before baking.

• Cinnamon swirl: Swirl extra cinnamon sugar into the batter before baking for a marbled look.

• Brown butter: Use browned butter in the batter and topping for a nutty flavor upgrade.

• Pumpkin spice: Add ¼ teaspoon of cinnamon or pumpkin spice to the dry mix.

• Maple glaze: Drizzle the muffins with a simple maple glaze instead of the sugar coating.

• Mini muffins: Make mini versions and reduce the bake time to 10–12 minutes.

• Vegan option: Use plant-based butter, almond milk, and a flax egg.

• Whole wheat: Substitute half the flour with whole wheat for a heartier muffin.

• Low sugar: Reduce the sugar slightly or use a sugar substitute if preferred.

Storage/Reheating

Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep the sugar coating from becoming soggy, let them cool completely before storing. They can also be refrigerated for up to 5 days or frozen for up to 2 months. To reheat, warm in the microwave for 10–15 seconds or in the oven at 300°F for about 5 minutes to refresh the texture.

FAQs

Can I make these muffins without the cinnamon sugar coating?

Yes, they’re still delicious plain or with a light dusting of powdered sugar.

Why is my muffin batter lumpy?

Lumpy batter is expected — don’t overmix or the muffins can turn out dense.

Can I use a muffin liner instead of greasing the pan?

Yes, muffin liners work fine, especially if you want easy cleanup.

How do I know when the muffins are done?

A toothpick inserted in the center should come out clean, and the tops should be lightly golden.

Can I double this recipe?

Absolutely. Just use two muffin tins or bake in batches.

Can I use whole milk instead of low-fat?

Yes, either will work well. Whole milk adds a slightly richer flavor.

What’s the best way to dip the muffins?

Dip the tops in butter first, then into the cinnamon sugar while still warm for best results.

Can I make these muffins ahead of time?

Yes, they store well and can be made a day in advance. Add the coating just before serving if you want the freshest texture.

Do these muffins freeze well?

Yes, freeze them (without the topping) and coat them after reheating for best texture.

Are these muffins sweet?

They’re mildly sweet with a sugary crunch on top, making them a nice balance between breakfast and dessert.

Conclusion

These Easy Cinnamon Muffins are a must-try for any cinnamon lover. Quick to make and incredibly satisfying, they offer that cozy, bakery-style flavor in a simple homemade form. Whether you’re serving them warm for breakfast, packing them in a lunchbox, or enjoying one with your afternoon coffee, these muffins are sure to become a go-to favorite in your baking rotation.

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