2 dozen moist, sweet Mini Cinnamon Muffins bursting with delicious cinnamon and sprinkled with sweet cinnamon sugar. A great breakfast or snack even the kids will love!
These EASY mini cinnamon muffins are the perfect quick breakfast for those busy mornings. In only 15 minutes, you can whip up AND bake a batch of these delicious moist muffins.
This recipe is a favorite of my little LouLee girl. She would prefer these simple cinnamon muffins over doughnuts, banana bread, danishes, or even pancakes… unless those “pancakes” are our family’s favorite crepes recipe (aka thin pancakes). Even on mornings when we are short on time, I can whip out a batch of these fresh baked mini cinnamon muffins in about 15 minutes. As a matter of fact, we woke up just before 8 am this morning. LouLee needed to be leaving to school by 8:25 am. At 8:10 I started making this recipe and pulled them out of the oven at 8:23 am. LouLee shoveled a couple of muffins into her mouth and put a few in a bag to eat on the way. These muffins really are that quick! Here’s a little video to show you just how fast and easy they are.
If you like this muffin recipe, you may also like these recipes:
- Easy Cinnamon Apple Crumb Streusel Muffins
- Cream Cheese French Toast Muffins
- Healthy Instant Pot Steel-Cut Oatmeal
- 3-Ingredient Sweet Strawberry Cream Cheese Croissants
- Easy Cinnamon Apple Oatmeal Breakfast Muffins
WHAT IS THE YEILD OF THIS MINI CINNAMON MUFFINS RECIPE?
This recipe will yield 2 dozen or 24 miniature muffins. If you’re making a batch for a crowd you can double the recipe but plan extra time because you’ll have to scoop, sprinkle sugar and bake 2 pans rather than just one.
ADAPT TO MAKE REGULAR SIZE MUFFINS:
You can also double the batch and make 12 regular size muffins. They take much longer to bake (18-22 minutes) but it can be done. We love the mini cinnamon muffins because they make enough for our family and bake in 10 minutes or less.
CAN I BAKE THIS CINNAMON MUFFINS RECIPE RIGHT IN THE PAN (NO PAPER LINERS)?
Yes, you can.
If you have liners, they make for fast, easy cleanup. If you don’t have liners or prefer to bake your muffins right in the pan, you most definitely can. Just make sure to spray the pan with a non-stick spray before padding the batter otherwise the muffins may stick.
If using paper liners make sure to let the muffins adequately cool before removing the liner. If the muffin is too hot it may stick to the liner and crumble. As the muffin cools the ingredients begin to solidify which will help maintain the shape when the liner is removed.
CAN I SUBSTITUTE PANCAKE MIX FOR THE DRY INGREDIENTS?
Yes! Substituting pancake mix in place of the dry ingredients can speed up the prep time and still make delicious, moist muffins.
Feel free to skip out on the flour, sugar, salt, baking powder, and baking soda and use pancake mix instead. This makes the batter prep so incredibly fast and turns this recipe into a 4-ingredient breakfast. I personally like the recipe without pancake mix but sometimes fast and hot is better. Ya know?!
If you need to save a couple minutes in the morning, go for the pancake mix. For this mini cinnamon muffins recipe you would substitute 1 2/3 cups dry pancake mix and omit the:
- flour
- sugar
- salt
- baking powder
- baking soda
GARNISH AND TOPPINGS:
These muffins are sweet and delicious AND can absolutely stand on their own. With that said… you don’t have to add anything to these muffins before serving BUT you can.
We like to add homemade sweet cinnamon butter. If you don’t have time to make that butter you can roll or sprinkle the warm cinnamon muffins with a little extra cinnamon sugar.
HAVE AN EXTRA SWEET TOOTH?
If you like the ultimate sweet muffin definitely try the homemade sweet cinnamon butter WITH a little sprinkle of cinnamon sugar. SO GOOD! They taste like a little donut hole.
DO YOU HAVE A FAST GO-TO BREAKFAST THE WHOLE FAMILY LOVES?
I’d love to hear about your fast and easy breakfast. Feel free to leave me a comment! <3
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Easy Mini Cinnamon Muffins
Moist, sweet mini muffins full of warm cinnamon flavor and sprinkled with cinnamon sugar. An easy 15-minute breakfast.
Ingredients
- 1 1/3 cup flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 3/4 cup milk
- 2 T oil
Instructions
- Preheat oven to 375 degrees F.
- Mix dry ingredients together.
- Add oil, milk, and egg. Mix until combined. Don't over mix.
- Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
- Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon).
- Bake at 375 degrees F. for 9-10 minutes.
- Serve with homemade sweet cinnamon butter or roll in cinnamon sugar.
Notes
- Can replace dry ingredients with 1 2/3 cups dry pancake mix plus cinnamon and 1/4 cup sugar.
- Can double recipe to make 12 regular size muffins. Bake at 350 degrees F. for 18-22 minutes or until toothpick comes out clean.
*Originally posted 1.11.2019 Updated: 7.4.2022
This was really good and easy to make! I love that it is very soft. Best when eaten warm. Thank you for sharing!
That sounds delish and thanks for sharing. It’s a family favorite for busy school day mornings.
My kids LOVED these muffins! I can’t believe how quick it was. Once I started making them I realized I was almost out of milk. I used half milk and an Honest Kids apple juice box and it came out great with a slight hint of apple. Delicious!
Hi Renee. I haven’t had a problem with this recipe sticking but I have had issues with other cupcakes or muffins sticking to liners before. It could be the brand of liners or if you tried to peel the paper liner before the muffin was cooled enough. I’ve had issues with generic liners before but if they stick for me it usually comes down to the fact that I want to enjoy the muffins hot and right out of the oven. If you allow the muffins to cool a bit that might help.
Hello
I mixed a double batch and put in regular muffin tin using paper liners. they are sticking to the liners, any thoughts to what I did wrong?
thanx
Hi LiAnne! that is awesome. Thank you for your kind words and your adjustments sound delicious. Sourdough is a fantastic alternative. Thanks for sharing!
The first time I tried this recipe I fell in love. So moist and super yummy. I forgot to write it down and I lost the website. I finally found it again.
This time making them I modified the recipe and I highly recommend it!
I took these and made them sourdough!
Only only things I changed was used only 1 cup of flour (1/4 all purpose and 3/4 WW), 1 cup sourdough starter fed night before (discard), and everything else stayed the same. I did use only half a cup of sugar but we don’t like very sweet things in our house. Like a dark chocolate family!
This will be my go to muffin base recipe and just tweak it when I want to add different flavors!
Oh, shoot! Marcy, I’m so sorry this happened. I will update the recipe card so others don’t do the same thing. Thanks for sharing your experience. Tell your kiddos I’m very sorry for their not so sweet muffins!
Oops! For those who take things literally beware. I read substitute the pancake mix for the dry ingredients literally and didn’t add sugar. My kids weren’t thrilled with the no-sugar version of these! Lol!
Hi Jaelynn. Thanks for stopping by. Big “T” means tablespoon. If you see a little “t” it means teaspoon. For this recipe, you will need 2 Tablespoons oil. Hope this helps. Happy baking.
hello I have a question what does 2 T oil mean I am really bad at baking which is why I don’t know
Hi Angel! I’m sorry to hear that. We’ve made these muffins at least a dozen times because they are my kids favorite. I’ve never had an issue with them (except when I overbaked them which made them a little dry). In theory, switching unsweetened almond milk at a 1:1 ratio should give you similar results to if you used regular milk. I’ve never tried that substitute though. I’m not sure what else it would have been. Maybe your dry ingredient measurements were off?
Any dairy substitute measurement for the milk? I doubled the recipe and used almond milk and the liquid ratio was all wrong. The batter had way too much liquid. I tried to adjust but in the end the muffins didn’t turn out.
Hi Carolyn! Thanks for stopping by. It can be hard making certain recipes when you or someone you love has a food allergy. For this recipe, you can actually substitute 1/3 cup unsweetened apple sauce for the egg AND oil. If you only want to substitute for the egg add 1/4 cup applesauce. As for the type of oil I use, I usually use vegetable or canola, whichever I currently have opened in my pantry. I hope this helps.
What oil do you use? Or can I put something else in. I need to replace the egg. My son allergic. I was going to try vinegar for the first time.
Capital “T” means tablespoon (lowercase would be for teaspoon). Have a great day 🙂
It says 2 T oil, does that mean tablespoons or teaspoons?
Thanks, Rebecca! I love blueberries in muffins. I’m actually going to be posting a new blueberry muffin recipe this week. Stay tuned! Thanks for stopping by!
These are sooo good. I’ve had them with blueberries and nuts.
Hey Morgan! I agree! I’m totally trying that next time. If you try it before me, drop me a line!
Banana would b good in it.