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Cinnamon Muffins

Cinnamon Muffins – light and fluffy muffins coated in cinnamon and sugar

Muffins have to be one of the best breakfasts you can have on hand for busy mornings.  They are super easy to make and freeze beautifully!  These Sausage Breakfast Sandwiches might be a close second, but if you like sweet things, muffins are the best!

My son would eat Chocolate Chip Muffins every single day if I would let him.  But he is also a huge fan of cinnamon.  Holidays are all about Cinnamon Rolls around here.  So a cinnamon muffin for a quick and easy breakfast seemed like a great idea!

cinnamon muffins on a plate

I always have a freezer stocked with muffins.  I have yet to find one that doesn’t freezer perfectly.  These cinnamon muffins are no exception.  Just place in a resealable plastic bag once they are cool and they are perfect for breakfast or snacks all week long.  My favorite to have in the freezer are these Chocolate Oatmeal Banana Blender Muffins because they are full good for you ingredients and made in the blender!

I have over 50 muffins recipes on the blog, they are pretty much a staple in our house. And the big reason why is you can freezer them and just have them waiting for you when you need them. 

cinnamon muffins on a plate

How to Make Cinnamon Muffins

  • Just like when you are making any muffin you really want to be careful not to over mix the batter. 
  • Start by mixing the egg and sugar together until it gets nice and creamy.  Just use a spatula, no mixer is required for making this muffins! 
  • In a separate bowl you want to whisk together the flour, baking powder, cinnamon, salt and nutmeg until it is all incorporated.  
  • Pour the flour mixture in with the egg and stir until it is just combined.  
  • Then you add the remaining wet ingredients; oil, milk, and vanilla.  Here you mix until it just comes together.  
  • I like to use an ice cream scoop to divide the dough into a prepared muffin pan.  This ensures that all the muffins are the same size as well as it makes for easy clean up. 
  • Once the muffins are baked remove them from the oven and let them cool for about 10 minutes in the pan.  At this point you should be able to remove them and be able to handle them.  Roll them through the cinnamon and sugar mixture and let stand on a wire rack to cool completely.  

How do you Freeze Muffins

Muffins are one of the easiest things to freeze.  The best way is to let them cool completely and then place in a freezer storage bag.  They will stay good for 2-3 months.  To thaw just remove and microwave for about 30 seconds per muffin.  Or you can place in a lunch box and it will thaw by lunch time! 

cinnamon muffins on a plate

When I was a kid we always had cinnamon toast for breakfast, and these muffins definitely remind me of that.  They have the cinnamon and sugar mixture on the outside that is just perfect!  And if you love cinnamon, don’t miss these Cinnamon Roll Muffins!  They are just like a cinnamon roll, but take about 20 minutes to make and are in the form of a muffin!  

These cinnamon muffins are just a basic sweet muffin that has a little bit of cinnamon and nutmeg in them.  If you have bananas to use up, check out these Banana Chocolate Chip Muffins that the whole family will love.  There are so many different ways to make muffins and use up what you have around the house. 

cinnamon muffins on a plate close up

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Yield: 12

Cinnamon Muffins

Cinnamon Muffins - light and fluffy muffins coated in cinnamon and sugar

Cinnamon Muffins - light and fluffy muffins coated in cinnamon and sugar

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3/4 cup of sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 2 tsp . baking powder
  • 1 tsp . cinnamon
  • 1/4 tsp . salt
  • 1/4 tsp . ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup fat-free milk
  • 1 1/2 tsp . vanilla
  • 3 Tbls sugar
  • 1 tsp . cinnamon


  1. Preheat your oven to 350 degrees. Mix the egg and sugar together until it is creamy.
  2. Stir together the flour, baking powder, 1 tsp. cinnamon, salt and nutmeg. Pour dry ingredients into the egg mixture and stir to combine. Add vegetable oil, milk and vanilla, stirring until just combined. Do not over mix or your muffins will come out tough.
  3. Divide the batter into a prepared muffin tin. You will want to spray with non-stick spray instead of using liners for this recipe. Bake for about 15 minutes.
  4. Mix the last 3 Tbls of sugar and 1 tsp of cinnamon together in a bowl. After the muffins come out and have cooled enough so you can handle them, roll them around in the sugar to coat all sides.

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Nutrition Information



Serving Size


Amount Per Serving Calories 164Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 143mgCarbohydrates 27gFiber 1gSugar 14gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Erin S
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Wednesday 19th of June 2019

Perfect for breakfast on the go! Weekends are always crazy at our place with every kids sporting events this is just perfect.


Wednesday 19th of June 2019

These are getting prepped soon! I love that they are freezer friendly and perfect for busy mornings when you need something quick.


Wednesday 19th of June 2019

Wow these were so great! Loved the flavor and how easy they were to make!


Wednesday 19th of June 2019

What a wonderful day starter! I should make them in weekend!

Ashley F

Tuesday 18th of June 2019

These turned out great! Will make them again soon!

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