These Mini Cinnamon Muffins Will Make Your Kitchen Smell Like Heaven

If you’re anything like me, you know that few things beat the cozy aroma of cinnamon wafting through the house. These mini cinnamon muffins are like warm hugs in bite-sized form—perfect for breakfast, snacks, lunchboxes, or lazy weekend baking. We’ve baked these dozens of times in my family, especially when we need a quick treat that feels homemade but doesn’t demand hours in the kitchen. They’re soft, fluffy, with a slightly crisp top, and bursting with sweet cinnamon spice. Even better? They freeze beautifully, reheat like a dream, and can be made healthier or more indulgent, depending on our mood.

Whenever we bring these out—still warm, maybe dusted with cinnamon sugar—they vanish in minutes. Let me show you how to make them so they can work their magic in your home too.

Preparation Time

• Prep time: 10 minutes

• Cooking time: 12–15 minutes

• Total time: 25 minutes

• Serves: Makes 24 mini muffins

• Difficulty level: Easy

Let’s round up our ingredients and get that oven going!

The Necessary Ingredients (Possible in All Kinds of Variations)

• 1 ½ cups (190g) all-purpose flour

• ½ cup (100g) granulated sugar

• 1 ½ tsp ground cinnamon

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (120ml) milk (dairy or plant-based)

• ⅓ cup (80ml) neutral oil (like canola or vegetable)

• 1 large egg

• 1 tsp vanilla extract

Optional Cinnamon Sugar Topping:

• 2 tbsp melted butter

• ¼ cup sugar + 1 tsp cinnamon mixed together

Variations:

Vegan version:

• Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water)

• Use plant-based milk (almond, oat, soy)

• Coconut oil or vegan margarine works great too

Gluten-free version:

• Use a gluten-free all-purpose flour blend

• Make sure your baking powder and baking soda are gluten-free

Refined sugar-free version:

• Use coconut sugar or maple syrup (reduce milk slightly if using syrup)

Now it’s time to mix and bake. These come together quickly, so get your mini muffin tin ready!

The Steps of Preparation (Possible in All Kinds of Variations)

From my experience, mini muffin trays lined with paper cups or lightly greased with oil are the easiest to work with. Silicone trays are also amazing if you have them!

1. Preheat the oven to 180°C (350°F).

2. Grease a 24-cup mini muffin tin or line with mini paper liners.

3. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.

4. In a separate bowl, whisk together milk, oil, egg, and vanilla extract.

5. Pour wet ingredients into the dry ingredients.

6. Stir gently until just combined—do not overmix.

7. Divide the batter evenly among the mini muffin cups (about ¾ full).

8. Bake for 12–15 minutes or until a toothpick inserted comes out clean.

9. Let cool in the tin for 5 minutes, then transfer to a wire rack.

10. For topping: brush each warm muffin with melted butter.

11. Roll or sprinkle each with cinnamon sugar.

12. Serve warm or at room temperature.

Alternative Cooking Methods:

• Air fryer: Bake mini muffins in silicone cups at 160°C (320°F) for 10–12 minutes.

• Mini loaf pan: Make slightly larger muffins—bake for 18–20 minutes.

• Microwave (for reheating only): Heat one or two for 10–15 seconds to revive that fresh-from-the-oven feel.

• Ninja Foodi: Use the bake setting as you would with a conventional oven.

Nutritional Benefits

• Cinnamon is a powerful antioxidant, supporting blood sugar regulation.

• Eggs offer protein and essential B vitamins.

• Using plant-based milk makes them dairy-free and lower in saturated fat.

• Whole grain or almond flour versions add fiber and protein.

• Using coconut sugar or maple syrup keeps glycemic index lower than refined sugar.

• Small portions help with portion control, especially for kids or mindful snacking.

• They freeze well, making them a convenient make-ahead option.

Now let’s talk about ways to get creative with our cinnamon muffins.

Possible Additions or Upgrades to the Recipe

• Add mini chocolate chips or chopped dark chocolate

• Fold in diced apple or pear for fruity warmth

• Add a swirl of nut butter in each muffin

• Mix in chopped pecans or walnuts for crunch

• Drizzle with icing glaze or maple glaze after baking

• Add orange or lemon zest to the batter for brightness

• Fill the center with apple compote or cinnamon butter before baking

• Make a cream cheese swirl on top before baking

• Add oats for texture and a rustic touch

• Serve with spiced whipped cream or a hot drink for a cozy dessert

Let’s answer the most common questions I’ve heard from fellow cinnamon lovers.

Frequently Asked Questions

Can I make these in a regular muffin tin?
Yes, just increase the baking time to 18–20 minutes and fill each cup ¾ full.

How do I store leftover muffins?
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5.

Can I freeze these muffins?
Absolutely! Freeze in a single layer, then transfer to a freezer bag. Reheat before serving.

Can I make them without eggs?
Yes, use a flax egg or commercial egg replacer.

Do I have to add the cinnamon sugar topping?
Nope! They’re delicious plain or with other toppings like glaze or icing.

Can I reduce the sugar?
Yes, you can safely reduce the sugar by about 1–2 tablespoons.

Why are my muffins dense?
Overmixing the batter can make them heavy. Stir gently and only until just combined.

Can I double the recipe?
Yes! This recipe scales very well for larger batches.

Are these muffins good for kids?
Yes! They’re perfect size-wise and flavor-wise for little hands.

Can I make the batter ahead of time?
It’s best baked fresh, but you can prep the dry and wet ingredients separately and mix just before baking.

From lazy Sundays to lunchbox treats, these mini cinnamon muffins have brought a lot of joy into our home—and I hope they’ll do the same in yours.

If this recipe made you smile, please share it with your friends, post it on your social media, or bake it together with someone special. Let’s spread the cinnamon love!