With simple ingredients, natural sweetness, and a super easy stir-together method, these Cinnamon Muffins are a great breakfast for kids. You can make them ahead and serve them throughout the week, or even stash half of the batch into the freezer for later!
Cinnamon Muffins
Sweet, tender muffins with just enough cinnamon-sugar topping to turn them into a donut-like treat? We’re so in! And these muffins, while tasting delish, are a nutritious breakfast for kids that us parents will love too.
Bonus: You can easily make this muffin recipe egg-free and dairy-free for kids with allergies or families who eat vegan. The sweetness in these apple cinnamon muffins comes from a combination of applesauce and maple syrup. The result is a naturally sweet flavor that also lends a lot of moisture to the muffins.
I like using this mix because it cuts down on the overall amount of added sweetener needed, all while adding fiber, vitamin C, and delicious flavor. The apple flavor is pretty subtle (similarly to how it just provides sweetness in my Birthday Cake Muffins) and the muffins taste a little bit like a snickerdoodle cookie.
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make these easy muffins for kids you’ll need the following ingredients so you know what to have on hand and ready to go.
- Flour: We use a mix of all-purpose and whole wheat flour to yield fluffy muffins with some fiber and whole grains.
- Baking powder and baking soda: This mix ensures that the batter rises properly.
- Flaxseed: This is optional, but is a nice way to add beneficial fatty acids.
- Egg: You can use egg or my recommended egg replacer in this recipe. See the Notes at the end of the recipe for the full info.
- Milk: Dairy or nondairy milk works the same in this recipe, so you can use the one that works best for your family.
- Applesauce: I usually use smooth unsweetened applesauce, either homemade or store bought.
- Butter or oil: I usually use melted butter (unsalted), but this recipe also works with a neutral oil such as vegetable oil or avocado oil.
- Vanilla extract: This adds nice flavor so be sure to add it.
- Cinnamon and sugar: Optionally, you can top the muffins with a little bit of cinnamon and sugar for extra yumminess.
TIP: Find the allergy-friendly variations in the Notes at the bottom of the recipe.
Step-by-Step Instructions
Here’s a look at the simple process in making these healthy muffins. Scroll down to the bottom of the recipe for the full scoop.
- Stir the dry ingredients and the wet ingredients for the batter together in a large bowl. Whisk or stir gently to combine.
- Divide the batter among a 24-cup mini muffin cups. You’ll fill each cup about to the edge. (I grease with cooking spray to ensure they don’t stick.)
- Sprinkle the cinnamon sugar mixture on top of each. Just a little adds flavor and nice texture.
- Bake until just golden brown around the edges and a cake tester inserted into the center comes out cleanly.
TIP: You can bake these as full muffins if you prefer, though this little size is perfect for toddlers. See the Notes section at the bottom of the recipe for details.
Frequently Asked Questions
You can use non-dairy milk, oil instead of butter, and omit the egg if needed to adjust these for food allergies or to make vegan. See the Notes section of the recipe for full details. You can also use gluten-free flour to make these gluten-free. They’re super versatile!
In this recipe, it’s just enough baking soda to ensure that they rise really well. They’re super fluffy and moist from that and also the applesauce.
Sure, just skip it if you don’t want to add it. (It’s yummy though!)
How to Store
To store, place in an airtight container and store in the fridge for up to 5 days, warming briefly if desired before serving. Or, freeze in a zip top freezer bag with as much air removed as possible for up to 3 months.
Best Tips for Success
- Gluten-free: Use gluten-free 1:1 style flour for the regular flours.
- Dairy-free: Use plain, unsweetened non-dairy milk and oil instead of butter.
- Egg-free: Omit the large eggs and increase the milk to ¾ cup. Add 1 tablespoon ground flaxseed to the batter.
- To make these as full size muffins, bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly.
- To make these less sweet for younger toddlers or babies, you can cut the maple syrup down to 1-2 tablespoons and skip the cinnamon sugar on top.
- Any applesauce will work, though I use unsweetened smooth style.
- This works best in a nonstick muffin pan coated with nonstick cooking spray. Paper liners or cupcake liners are likely to stick to the baked muffins.
- You may also like my Apple Cinnamon Muffins recipe.
Related Recipes
I’d love to hear your feedback on this recipe so please comment below to share!
Mini Cinnamon Muffins
Ingredients
- 1 cup unsweetened applesauce
- 2 tablespoons unsalted butter (melted and slightly cooled; or neutral oil like canola)
- 1/2 cup milk (dairy or unsweetened nondairy)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 egg (lightly beaten)
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cinnamon and sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
- In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
- Add the flours, baking powder, baking soda, cinnamon, and salt and gently fold together.
- Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
- Sprinkle each muffin with cinnamon and granulated sugar.
- Bake for 18-20 minutes or until a cake tester comes out cleanly.
- Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer to cool on a wire rack. Serve warm or at room temperature.
Video
Notes
- To store: Place in an airtight container and store in the fridge for up to 5 days, warming briefly if desired before serving. Or freezer in a zip top freezer bag with as much air removed as possible for up to 3 months.
- Gluten-free: You can use gluten-free flour for the regular flours.
- Dairy-free: Use plain, unsweetened nondairy milk and oil instead of butter to make these dairy free.
- Egg-free: Omit the egg and increase the milk to ¾ cup. Add 1 tablespoon ground flaxseed to the batter.
- Any applesauce will work, though I use unsweetened smooth style.
- To make these as full size muffins, bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly.
- To make these less sweet for younger toddlers or babies, you can cut the maple syrup down to 1-2 tablespoons skip the cinnamon sugar on top.
Nutrition
This post was first published August 2018.
Made these on a whim this afternoon for snack time. EASY to make! And my kids (2 and 4 years old) gobbled them up. I’ve had two myself and am struggling not to eat more. Will definitely make again in our house!
ALL you’re muffins are a hit here and I just made 7 batches of various kinds for the freezer (baby just turned 1 so I need a lot of easy things to serve!). However, this recipe is MY fave!!!! I added blueberries to 2 batches of these for the kids and it turned out great. I seriously don’t know what I’d do without your recipes!!!
How much flax meal? Thanks!!!
You’d only need to add it if you’re making them egg-free. To make these without egg, omit the egg and increase the milk to 3/4 cup. Add 1 tablespoon ground flaxseed to the batter.
Hit with my 18-month old son. Tasted great too.
Hi, I only have all purpose flour and almond flour on hand. Can I substitute the whole wheat with almond? If so, do you have a recommendation on how much? Thanks!!
I think I would do 1 1/4 cups all purpose and 1/4 cup almond. I worry they’d be too wet if you did any more (and they may need a little longer to bake this way). I haven’t tried this, so no guarantees, but this is my best guess. Otherwise, you can use all all purpose flour.
I only had almond flour on hand and they definitely were too wet. Didn’t quite cook right and started to burn on the edges. Despite that, I tasted a bit of the fully cooked parts and the flavor is really there and very good. I will try this recipe again with different ratios of the flour to get it right.
I only had almond flour on hand and they definitely were too wet. Didn’t quite cook right and started to burn on the edges. Despite that, I tasted a bit of the fully cooked parts and the flavor is really there and very good. I will try this recipe again with different ratios of the flour to get it right.
Sounds good, I hope you get it right!
My little girls love this recipe! I use all purpose flour and I put a little more cinnamon than it calls for. We make donuts in a donut pan instead of mini muffins and they are delicious!
Making them as donuts is so fun, thanks for sharing that!
Like maple syrup you use for pancakes?
Yes, pure maple syrup (not artificial flavored syrup).
Can you use honey instead of maple syrup?
You sure can!
I love your recipes, we make them all the time! We lived this muffin recipe a lot, but the muffins really stuck to the paper muffin cups. I followed your recipe to a T. Any ideas why? Thanks!
I’m so glad! Generally, I don’t use paper liners for muffins since muffins don’t tend to have enough fat to come off of the paper very easily. I use nonstick spray and a nonstick muffin pan since I’ve found that to have the most reliable results. If that helps!
I want to make these for my son who is allergic to eggs. You mention increasing the applesauce by 3/4 cup and then below in notes it mentions the milk to 3/4 cup. Would it be 1 3/4 cup applesauce or stick with 1 cup applesauce but increase the milk from 1/2 cup to 3/4 cup?
Sorry for the confusion. Just omit the egg and increase the milk to 3/4 cup. Add 1 tablespoon ground flaxseed to the batter. The applesauce stays at 1 cup.
Nice
Hi Amy,
I made the Cinnamon muffins and they turned out delicious however, my batter was really lumpy with the above recipe. What could I do next time to have more fluid batter?
Thanks!
You could mix the dry ingredients with a whisk first to get any lumps out of your flour. I’m glad they turned out well!
I just made these muffins and they are delicious and easy. I discovered your site a few months ago and have found the recipes and content really helpful as I navigate feeding a toddler for the first time. Thank you!
I am so glad to hear both of those things!
Can you use a regular muffin tin if you don’t have minis?
Yes, you’d need to bake them for about 4-6 minutes longer
Hi – do you think adding mashed banana would change the consistency too much? These were a hit but looking to get rid of some bananas. Thanks
I haven’t made this recipe with mashed bananas so I can’t say for sure, but usually they’re a pretty good substitute for applesauce. (Otherwise, I have a few banana muffins on the site too!)
Just wondering if you still have your recipe available for the mini apple snickerdoodle muffins? The link says unavailable when I click on it! Thank you!
I just added it to this post. (I moved my site recently and am still working on updating so thank you for letting me know it was missing!)
Thank you so much Amy!! We look forward to making them! They look yummy!