Start your morning with something sweet! These Cinnamon Sugar Breakfast Muffins are soft, fluffy, and bursting with cozy cinnamon flavor. Perfect for busy mornings or weekend brunch, they're breakfast muffins sweet enough to feel like a treat but simple enough for everyday.
If you're a fan of ooey gooey cinnamon rolls or warm baked cinnamon sugar donuts from the bakery, then you're going to fall head over heels for this sweet muffin recipe. These cinnamon sugar breakfast muffins are made with simple pantry ingredients and come together in under 20 minutes. They’re great for kids, make-ahead meal prep, or even brunch spreads. And don't forget to try my Applesauce Cinnamon Oat Muffins and Easy Blackberry Muffins for more homemade breakfast muffin ideas!
Ingredient Notes
Below is a brief overview of each ingredient needed to make this easy breakfast muffin recipe. Scroll to the bottom of the post to see full directions.
- Flour– All-purpose is best, but gluten-free works great at a 1:1 ratio.
- Sugar– White granulated sugar for that classic sweetness in both the batter and topping.
- Baking Powder/ Salt– Essential for that fluffy texture.
- Cinnamon– Warm, cozy spice in every bite.
- Milk– Any variety works (dairy or non-dairy).
- Oil– I use vegetable oil, but coconut, avocado, or canola oil are also great options.
- Eggs– Two large eggs at room temperature helps the batter mix better. Pro tip: a warm water bath for 5 minutes does the trick if you forget to let them sit out!
Muffin Add-In’s
Want to give these make-ahead breakfast muffins a twist? Try some fun mix-ins!
- Dried Fruits and Chopped Nuts
- Mini Chocolate Chips
- Raisins
- Blueberries, Diced Apples, Cranberries, or Banana Slices
- Shredded Coconut or Carrots
- Toffee Bits or Cinnamon Baking Chips
How to make Cinnamon Sugar Breakfast Muffins
These cinnamon sugar breakfast muffins are a quick and easy way to enjoy a sweet breakfast muffin any day of the week!
Step 1. Preheat your oven to 375°F and line a muffin tin or lightly spray with nonstick cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Step 2. In a separate bowl, whisk the milk, oil, and eggs until fully combined. Combine the wet and dry ingredients, stirring until just mixed-avoid over-mixing.
Step 3. Divide the batter evenly into the prepared muffin tin. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon, then sprinkle on top of each muffin.
Step 4. Bake for 13 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 2-3 minutes before transferring to a wire rack.
How to Store Sweet Breakfast Muffins
- Room Temperature - These sweet breakfast muffins can be stored in an airtight container or zip-top bag on the counter for up to 4 days. Perfect for quick grab-and-go mornings!
- Refrigerator– Store your homemade muffins in a sealed container in the fridge for up to 6 days. Just let them come to room temp or warm slightly before serving.
- Freezer– To enjoy your cinnamon sugar breakfast muffins later, place them in a freezer-safe bag or container for up to 3 months. Thaw overnight or on the counter before enjoying.
- Reheating– These breakfast muffins sweet and soft are best served at room temp or gently warmed in the microwave. Add a little butter for a cozy, savory touch!
Frequently Asked Questions
These muffins pair beautifully with scrambled eggs, yogurt, or fresh fruit. They also shine next to my Ham and Cheese Crustless Quiche, Cinnamon French Toast Casserole, or cozy Biscuits and Gravy Casserole.
Yes, just omit the baking powder and salt. Keep in mind, self-rising flour may not give quite as fluffy a result.
This usually happens when too much baking powder is used or ingredients weren't measured correctly. Accuracy is key for the perfect muffin top!
Easy peasy! Just double all ingredients and use two muffin tins. This recipe makes about 16 muffins, so a double batch will yield around 32.
More Muffin Recipes You’ll Love
These cinnamon sugar breakfast muffins are too good not to share! Whether you’re baking them for your family, a brunch party, or meal prepping for busy mornings, they'll disappear fast. Don't forget to pin this recipe, leave a comment, and rate it below if you give them a try. Your feedback always makes my day and helps others find this cozy treat too.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Cinnamon Sugar Breakfast Muffins
Equipment
Ingredients
Muffins
- 2 cups flour all purpose
- ½ cup sugar
- 4 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs at room temperature
Topping
- 2 tablespoon sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the milk, oil, and eggs until well combined.
- Pour wet mixture into the dry ingredients and stir until just combined-don't overmix!
- Divide batter evenly among the prepared muffin cups.
- In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle over each muffin.
- Bake for about 13 minutes, or until a toothpick inserted in the center comes out clean. Let the cinnamon sugar breakfast muffins cool in the pan for 2-3 minutes, then transfer to a wire rack.
Notes
- Room Temperature - These sweet breakfast muffins can be stored in an airtight container or zip-top bag on the counter for up to 4 days. Perfect for quick grab-and-go mornings!
- Refrigerator - Store your homemade muffins in a sealed container in the fridge for up to 6 days. Just let them come to room temp or warm slightly before serving.
- Freezer - To enjoy your cinnamon sugar breakfast muffins later, place them in a freezer-safe bag or container for up to 3 months. Thaw overnight or on the counter before enjoying.
- Reheating - These breakfast muffins sweet and soft are best served at room temp or gently warmed in the microwave. Add a little butter for a cozy, savory touch!
- Mini chocolate chips
- Chopped pecans or walnuts
- Diced apples or bananas
- Dried cranberries or raisins
- Shredded coconut
- Toffee bits or cinnamon baking chips
Deborah Donella says
these came out kind of dry what did we do wrong?
Kristin says
Sorry to hear that! Over-mixing tends to be the number one cause of this! Mix until just combined. Also, watch bake times as you don’t want to over-bake and each oven cooks a bit differently! Hopefully you still enjoyed! Add some melted butter for extra moisture when reheating!
Kristin H. says
A family favorite! Perfect for back to school!
Cat says
Loved the rise on these muffins. Beautiful. However I would double the sugar and triple the cinnamon next time. Way too subtle for our liking.
Kristin says
Great option to double for sure! Some love sweet, others like a little! Glad you enjoyed!!
Phyllis wilson says
These were so easy to make. I don’t like anything to sweet these were just right.
Kristin says
Yay!! Love hearing that and so glad you enjoyed!
Kristin says
So easy and delicious!!
Victoria says
Can you use coconut oil instead of vegetable oil, please?
Kristin says
I believe so, yes! I haven’t personally tried it, but don’t see why that wouldn’t work!
A says
is 4tsp of baking powder correct? that seems like a lot
Kristin says
Yep! Gives the muffins great texture and rise! Enjoy!
butthole says
it was really fun to make
Kristin says
Glad you liked these!
Joyce Jetson says
Can you use sweetner instead of sugar
Kristin says
You can use honey (3/4 cup per 1 cup of sugar), Sucralose (even substitution), or Agave (3/4 cup per 1 cup sugar)
Allison says
Can butter be used instead of oil, if so, in what quantity
Kristin says
You can, but you would need to increase the butter, and decrease the other liquids slightly. I am not sure of the exact ratio unfortunately as I have never tried that.