Soft, cozy, coffee-cake–style cinnamon muffins made without eggs or nuts! A tender crumb, buttery cinnamon-sugar topping, and a warm, sweet-spice aroma that fills your kitchen. The kind of muffin you’ll want on repeat all year.

These cinnamon muffins without eggs are soft, tender, and just the right kind of sweet — the kind that makes you think “should I make another batch right now?” (Spoiler: yes.)

A stack of soft, egg-free, nut-free cinnamon muffins on a white plate, sitting on a rustic wooden table with a jar of cinnamon nearby.

Real talk: these muffins are kind of like if a coffee cake and a snickerdoodle had a muffin baby — soft inside, buttery on top, and just the right amount of cinnamon sugar to make them the soft cinnamon sugar muffins you’ll crave year-round.

And the best part? Forget complicated swaps — this cozy Greek yogurt muffin recipe keeps the batter tender and the tops perfectly golden brown.

“It’s my favorite part of my lunch when we have them in stock.”
Liam, 14 Years old

Why You’ll Love These Egg-Free, Nut-Free Cinnamon Muffins

They’re soft, cozy, and full of warm cinnamon flavor — like a cross between a muffin and a coffee cake.
Totally egg-free and nut-free, so everyone can enjoy them safely.
Simple ingredients, no weird substitutions — just Greek yogurt instead of eggs!
Freezer-friendly muffins for kids — perfect for lunchboxes or quick breakfasts.
The buttery cinnamon-sugar topping makes every bite sweet and comforting.

Ingredients for Egg-Free, Nut-Free Cinnamon Muffins (with Greek Yogurt!)

For the muffins:

⅓ cup butter (salted or unsalted)
½ cup granulated sugar
½ cup milk (any kind works — Dara uses skim)
¼ cup plain Greek yogurt (egg replacer)
1½ cups all-purpose flour
2 teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg

For the topping:

2 tablespoons melted butter
¼ cup granulated sugar
1 teaspoon cinnamon

Overhead view of golden brown cinnamon muffins topped with cinnamon sugar on a white plate, next to a cinnamon spice jar.

Equipment for Making the Best Egg-Free Cinnamon Muffins

Before you start mixing, here’s everything you’ll need to make these cozy, coffee-cake–style cinnamon muffins:

12-cup muffin tin: You’ll get about 11–12 muffins from this recipe.
Paper liners or cooking spray: Either one works to keep your muffins from sticking to the pan.
Two mixing bowls: One large for your wet ingredients, one smaller for the dry.
Whisk or spoon: A whisk helps blend the dry ingredients evenly, but a spoon works fine too.
Spatula: For gently folding the dry ingredients into the wet ones.
Measuring cups and spoons: For accuracy with your flour, sugar, and spices (even though the Greek yogurt is forgiving!).
Cookie scoop or large spoon: For portioning out the batter.💡 Tip: Spray your scoop with cooking spray first — the batter is sticky, and this trick makes it slide right out!
Pastry brush: To brush the melted butter over the warm muffins before sprinkling on the cinnamon sugar. (If you don’t have one, the back of a spoon works in a pinch.)
Toothpick: For testing doneness. When it comes out clean or the muffin top springs back when touched, they’re ready!
Cooling rack: To help the muffins cool evenly and keep their texture light.

That’s it — nothing fancy, just simple kitchen tools you probably already have.

How to Make Cozy Cinnamon Muffins (Coffee Cake Style)

Step 1: Preheat.
Preheat your oven to 350°F and prep a muffin tin with liners or cooking spray.

Step 2: Mix the wet ingredients.
In a large bowl, mix the butter, sugar, milk, and Greek yogurt until smooth. The yogurt amount is very forgiving — Dara never measures exactly, and they still turn out perfect every time.

Step 3: Combine the dry ingredients.
In another bowl, whisk flour, cinnamon, baking powder, salt, and nutmeg.

Step 4: Bring it together.
Add the dry ingredients to the wet, stirring until just combined. Batter will be sticky (spray your scoop — it helps!).

Step 5: Bake.
Divide into 11–12 muffin cups and bake for about 23–26 minutes, until tops spring back when lightly touched.

Step 6: Add the topping.
While still warm, brush tops with melted butter (use a silicone pastry brush) and sprinkle with cinnamon sugar. Try not to eat all twelve before they cool.

Tips for Soft, Allergy-Friendly Cinnamon Muffins

No eggs? No problem. The Greek yogurt makes these muffins extra moist and fluffy.
Pro Tip: No need to fuss over exact measurements — the Greek yogurt is super forgiving! Just eyeball about ¼ cup and your muffins will come out soft and perfect every time.
The batter is sticky. A cookie scoop with a bit of nonstick spray makes filling muffin cups super easy.
Freeze-friendly. Pop extras into a zip-top bag and freeze. Reheat for 20 seconds when that muffin craving hits.
Double it. You’ll wish you had more — might as well start with a double batch.

Why These Cinnamon Muffins Are Different (and So Cozy!)

These aren’t your standard bakery muffins – they taste like a bakery muffin and a cinnamon coffee cake had a cozy little baby. The secret is plain Greek yogurt in place of eggs, which keeps them moist without making them dense. You don’t even have to measure it perfectly — the recipe is forgiving!

And that buttery cinnamon-sugar topping? It’s what turns an everyday muffin into something you’ll crave year-round. They’re soft, sweet, allergy-friendly, and smell like a hug. Perfect for breakfast, snacks, lunchboxes, or, honestly, dessert.

💡Baking Science: Greek yogurt adds moisture and protein, which helps replace the structure that eggs normally provide. It’s the secret to that soft, chewy texture!

Egg-Free Cinnamon Muffins: FAQs and Baking Tips

Can I use a different yogurt?
Yes! Any plain yogurt or thick dairy-free alternative works well.

Can I make these dairy-free too?
Absolutely. Swap the butter for melted coconut oil or vegan butter, and use a plant-based milk.

How long do they keep?
They’re best the day they’re made but last up to 3 days in a sealed container or 3 months in the freezer.

What makes them egg-free?
Greek yogurt acts as the binder — no eggs needed! It’s forgiving and consistent every time.

Allergy Note: Double-check ingredient labels for cross-contamination warnings, especially on cinnamon and flour brands.

Source note: This recipe was developed and tested in my own kitchen (and taste-tested by Liam many times!). If you like digging into the why behind good baking, this is one of my favorite, trustworthy places to learn more: Serious Eats – The Science of Baking

Save

Cozy Cinnamon Muffins (Egg-Free & Nut-Free!)

These cozy cinnamon muffins are soft and perfectly sweet with a buttery cinnamon-sugar topping that makes them taste like little coffee cakes. They’re egg-free, nut-free, and super simple to make — no fancy substitutes needed. My son says they’re his favorite part of his lunchbox, and I can’t argue with that!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings: 12 Muffins

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Wet Ingredients

1/3 Cup Butter Salted or Unsaltes
1/2 Cup Granulated Sugar
1/2 Cup Milk I use skim, but any should work just fine
1/4 Cup Plain Greek Yogurt Scoop what looks like the size of an egg – no need to measure perfectly.

Dry Ingredients

1 1/2 Cups All Purpose Flour
2 Tsp Cinnamon
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Tsp Nutmeg

For the Topping

2 Tbsp Melted Butter
1/4 Cup Sugar
1 Tsp Cinnamon Tip: Keep a cinnamon sugar mix in a spice jar!

Equipment

Muffin Pan For baking about 12 muffins
12 Paper Liners (or cooking spray) To keep the muffins from sticking
2 Mixing Bowls one large for the wet ingredients, one smaller for the dry
1 Whisk or Spoon to mix everything together (a stand mixer on low also works, but it’s not necessary).
1 Cookie Scoop or Large Spoon To fill the muffin cups evenly. Tip: Spray your scoop with cooking spray so the sticky batter slides right out!
1 Toothpick to check if the muffins are done.
1 Pastry Brush Tor brushing melted butter on top (or just use the back of a spoon or spatula if you don’t have one).

Method

Preheat the oven. Set your oven to 350°F. Line a muffin tin with paper liners or spray it well with cooking spray.
Mix the wet ingredients.In a large mixing bowl, combine the butter, sugar, milk, and Greek yogurt. Stir until smooth and creamy.The Greek yogurt is very forgiving — I never measure exactly, and they always turn out great!
Mix the dry ingredients.In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg.
Combine wet and dry.Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Don’t overmix — stop when you don’t see dry flour anymore.The batter will be sticky! Spraying your scooper or spoon with cooking spray really helps. I use a scoop with a lever handle that pops the batter out, but the spray trick makes it even easier.
Fill the muffin cups.Scoop the batter evenly into the muffin tin. This recipe makes about 11–12 muffins.If your family loves them as much as mine does, you might want to double the batch!
Bake. Bake for about 25 minutes, until the tops are lightly golden and spring back when you touch them. You can also check with a toothpick — it should come out clean. Every oven is a little different.
Cool and make the topping. Let the muffins cool in the pan for a few minutes. While they’re cooling, melt the butter in a small bowl and mix together the sugar and cinnamon in another.
Add the topping. Brush the tops of the warm muffins with melted butter and sprinkle generously with cinnamon sugar.

Notes

These muffins are a little different than your standard muffin — kind of reminiscent of a coffee cake.
They’re soft and have just the right sweetness of cinnamon and sugar.
The batter is sticky, so definitely spray the ice cream scoop with cooking spray to help remove the batter.
To store in freezer: Place in a freezer-safe bag or container for up to 3 months. Reheat for about 20–30 seconds in the microwave before serving.
To store at room temperature: Store in an airtight container for up to 3 days.