These easy cinnamon muffins are the cozy muffin recipe we all need in our lives! They’re healthier than your standard muffin, but every bit as delicious. Great for freezing, too!

These irresistible cinnamon muffins have a moist and tender crumb, but the cinnamon sugar makes the top just a little bit crisp, giving them a nice contrast of textures. But the real standout here is the flavor—warm, cozy, and pretty much the muffin equivalent of putting on your favorite cardigan on a chilly fall day!

Why You’ll Love These Cinnamon Muffins

Irresistible cinnamon sugar topping. It takes these cinnamon muffins to the next level! The topping adds a delightful sweetness, cozy warmth, and texture to each muffin.
Quick and easy to make. These muffins can be whipped up in no time, making them perfect for busy mornings or unexpected guests. There’s nothing complicated here!
Healthier than standard muffins. With almond flour, Greek yogurt, and coconut sugar, these muffins are a better-for-you option without sacrificing taste.

Overhead view of ingredients for cinnamon muffins with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Eggs
Yogurt – Make sure you buy plain! Other varieties are sweetened, which can throw off the sweetness level of these cinnamon muffins.
Milk – I use almond milk, but whatever you have on hand is fine.
Butter – I recommend unsalted butter.
Coconut sugar
Flour – A combination of all-purpose flour and almond flour.
Baking powder and soda
Cinnamon
Salt
Cinnamon sugar – For muffins that are free of refined sugar, make your own cinnamon sugar with coconut sugar.

How to Make Cinnamon Muffins

Overhead view of wet ingredients in mixing bowl before whisking — Mix the wet ingredients.

Overhead view of dry ingredients in mixing bowl before whisking — Mix the wet ingredients.

Prepare. Preheat your oven to 350ºF and grease a muffin tin.
Mix the wet ingredients. Beat the wet ingredients in a mixing bowl until they’re smooth.
Finish the batter. In a separate bowl, whisk the dry ingredients. Stir the wet ingredients into the dry ingredients.
Bake. Divide the batter into the muffin cups and sprinkle cinnamon sugar over the tops. Bake for 20 to 22 minutes.
Finish. Place the cinnamon muffins on a wire rack to cool.

Overhead view of healthy cinnamon muffins on wire rack

Tips for Success

Let the yogurt, eggs, and milk come to room temperature. This will ensure that the wet ingredients mix together easily and create a smooth batter.
Do not overmix. Overmixing can result in a tough, gummy texture in the muffins. Stir just until the ingredients are fully incorporated.
Let them cool (a bit) before eating. The muffins will be quite hot when they first come out of the oven and they also won’t be quite set, so allow them to cool for at least 10 minutes before digging in to keep them from crumbling or burning you!

Cinnamon muffins with glaze on wire rack

Variations

Add another spice. Although these are cinnamon muffins, you could add a pinch or two of another warm spice that complements cinnamon, like ginger or cardamom.
Make them gluten-free. Swap the all-purpose flour for a gluten-free flour blend. (Try this cinnamon swirl gluten-free coffee cake too, which has the same flavor as these muffins, in coffee cake form!)
Give them an upgrade. These muffins are great on their own, but you could add in some chopped nuts or chocolate chips to the batter, or drizzle the tops with melted coconut butter as a healthy alternative to traditional glaze.

How to Store

To keep your cinnamon muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days.

Bite taken out of healthy cinnamon muffin

Can I Freeze This Recipe?

These cinnamon muffins freeze beautifully. Once they’ve cooled completely, transfer them to a freezer bag or container and store in the freezer for up to 3 months. When you're ready to enjoy one, simply take it out of the freezer and microwave for 20-30 seconds, or let it thaw at room temperature.

More Muffin Recipes

Prep: 10

Cook: 20

Total: 30

Ingredients

2 eggs
¾ cup yogurt
½ cup milk of choice (I use almond)
¼ cup melted butter
½ cup coconut sugar
1 ½ cups flour
½ cup almond flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon
Pinch of salt
Cinnamon sugar to garnish

Instructions

Heat the oven to 350ºF. Grease a muffin tin and set aside.
Beat together the wet ingredients. Once smooth, set aside.
In a separate bowl, whisk together the dry ingredients. Add the wet and stir to combine. Be sure not to overmix as that will result in a gummy muffin!
Fill each muffin cup 3/4 of the way full. Sprinkle each with cinnamon sugar and bake 20 – 22 mins.
Remove from the oven and tin immediately. Allow to cool for at least 10 minutes before digging in.

Nutrition

cuisine: American

course: Breakfast, Snack

Cinnamon Muffins