15-Minute Mini Cinnamon Muffins




15-Minute Mini Cinnamon Muffins are a perfect busy-morning breakfast even your kids will love.

Here’s a little video I made to show how quick they are.


15-Minute Easy Mini Cinnamon Muffins | Kitchen Cents

Easy Mini Cinnamon Muffins

Yield: 24 mini muffins
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Moist, sweet mini muffins full of warm cinnamon flavor and sprinkled with cinnamon sugar.  An easy 15-minute breakfast.


  • 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


  1. Preheat oven to 375 degrees F.
  2. Mix dry ingredients together.
  3. Add oil, milk, and egg. Mix until combined. Don't over mix.
  4. Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
  5. Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon).
  6. Bake at 375 degrees F. for 9-10 minutes.
  7. Serve with homemade sweet cinnamon butter or roll in cinnamon sugar.


  • 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

27 thoughts on “15-Minute Mini Cinnamon Muffins”

  1. 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.

    • 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.

  2. 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 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?

    • 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.

  3. 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!

    • 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!

  4. 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!

    • Hi LiAnne! that is awesome. Thank you for your kind words and your adjustments sound delicious. Sourdough is a fantastic alternative. Thanks for sharing!

  5. 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?

    • 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.

  6. 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 Araayan! I’m sorry they didn’t turn out for you. This muffin recipe has been tested multiple times. I’ve made these several times and many of my readers have too. We’ve all enjoyed them very much. They’re quick, easy, moist and sweet with a hint of cinnamon. I’ve never tasted dog poo before but if the dog poo you’ve tried tasted like these muffins, I would be very concerned for the dog your dog poop came from. Just saying…

  7. While I didn’t make them *exactly* as written, this was a TERRIFIC recipe for a quick batch of mini muffins! Exactly what I was looking for. I made the following edits based on personal preference: added more cinnamon, a hearty pour of chocolate chips, and I only had oat milk. Baked up perfectly for me in 11 minutes. Moist, delicious, and so quick I actually whipped them up before work. I will absolutely use this recipe again!

    Tip: if you whisk the egg and milk together lightly before adding to the dry ingredients, it minimizes the amount of mixing you need to do to incorporate, resulting in a super fluffy muffin.


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