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

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!
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Prep Time 10 minutes
Cook Time 25 minutes
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
 

  1. Preheat the oven. Set your oven to 350°F. Line a muffin tin with paper liners or spray it well with cooking spray.
  2. 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!
  3. Mix the dry ingredients.In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg.
  4. 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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.