These cinnamon muffins are for anyone who loves cinnamon rolls but doesn't want to fuss with yeast, rising time, or sticky dough. They bake up soft and bakery-style with big cinnamon-roll flavor. thanks to a simple cinnamon-sugar layer and swirl that bakes right in. A quick powdered sugar drizzle gives them that classic finish in an easy gluten-free muffin. There's a dairy-free option, too.
I loved cinnamon toast as a kid, and these cinnamon muffins are made for true cinnamon lovers. Fresh from the oven, they fill the kitchen with that warm, sweet cinnamon aroma everyone craves. A quick drizzle adds that classic cinnamon roll finish-sweet, nostalgic, and perfect for weekends, brunches, and holiday mornings. If you love cinnamon, bake a batch, then try to let them cool!
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Cinnamon Muffin Recipe Highlights
- Cinnamon roll flavor - Big cinnamon flavor without yeast, kneading, or rise time.
- Soft, tender crumb - Bakery-style muffins with a moist, tender interior.
- Quick sweet drizzle - A thick glaze adds the perfect finishing touch.
- Cinnamon-sugar layer - Cinnamon sugar in the middle and on top gives these cinnamon sugar muffins vibes-without the donut-style coating.
- Anytime treat - Great for breakfast, brunch, or an afternoon snack.
Cinnamon swirl muffins are great served with this seasonal fresh fruit salad that is easily adaptable.
Ingredients You'll Need
- Gluten-free flour blend - Use a good gluten-free blend. I tested with King Arthur Measure-for-Measure (M4M).
- Xanthan gum (optional) - Add only if your GF flour blend doesn't include it.
- Baking powder - Helps the muffins rise with a nice, domed top.
- Cinnamon - Warm, cozy flavor in every bite. See cinnamon notes below.
- Eggs - Provide structure and tenderness.
- Sugar - Sweetens the batter, helps with moisture and browning.
- Milk - Whole milk is preferred for better flavor and tenderness.
- Oil - A neutral clean oil keeps the muffins moist and tender.
- Vanilla extract - I prefer real vanilla. Rounds out the cinnamon nicely.
- Golden brown sugar - For the cinnamon swirl, adds caramel notes.
- Powdered sugar - For the sweet drizzle, or use powdered monk fruit.
Please see the recipe card for measurements, and salt.
Chef's Tip: Which cinnamon is best?
Cinnamon labels can be confusing. Most "regular" grocery-store cinnamon is cassia-classic, warm, and totally fine for baking. Ceylon ("true cinnamon") is lighter and more delicate, so the flavor is softer. Vietnamese (Saigon) cinnamon is bold, sweet, and very aromatic-perfect for cinnamon-forward muffins like these. Korintje is a smooth, "bakery-style" cinnamon that's usually less intense than Vietnamese and great all-purpose. Great options for cinnamon muffins! My favorite is Vietnamese cinnamon.
Substitutions and Variations
- Dairy-free - Use unsweetened oat milk and plant-based butter.
- Reduced sugar - Use a golden monk fruit blend in the swirl (not the batter), and a powdered monk fruit blend in the drizzle.
A cinnamon muffin adds more "oomph" to breakfast alongside this easy chia pudding.
Chef's Tip - Xanthan Gum in Gluten-Free Baking
Xanthan gum in GF flour blends helps gluten-free batters and doughs hold together by adding structure and elasticity-similar to what gluten provides. It improves texture and reduces crumbling. If your flour blend already includes xanthan gum, you don't need to add more. Add ¼ teaspoon per cup of flour.
How to Make Cinnamon Muffins
Pre-heat oven to 375°F (standard bake) and line a 12-well muffin pan with muffin papers.
- Combine brown sugar and cinnamon in a small bowl and reserve.
- Add flour, baking powder, cinnamon, and salt to a sifter (or sieve) over a bowl and sift to lighten.
- Whisk eggs, milk, oil, sugar, vanilla until smooth.
- Mix dry and wet ingredients into a smooth batter and allow to rest for 20 minutes to hydrate the GF flour.
- Fill muffin cups with 2 tablespoons of batter, then ½ teaspoon of the cinnamon sugar, add 2 more tablespoons of batter, top with another ½ teaspoon of cinnamon sugar and swirl the top. A #30 scooper make this easier and faster.
- Bake for 22-25 minutes, until tops spring back when touched and a toothpick or cake tester comes out clean with moist crumbs (205°-210°F). Cool 10 minutes then move to a wire rack for complete cooling. Powdered sugar drizzle is optional after cooling.
Serving Suggestions
Serve cinnamon muffins warmed up (quick microwave) or at room temperature. They're great for weekend breakfasts, brunch spreads, and holiday mornings. Try them alongside a breakfast main like this ham and cheese frittata. For the best drizzle, add it once muffins are mostly cool before serving so it stays thick and pretty on top.
Storage
Store completely cooled muffins in an airtight container or zip-top bag at room temperature for 2-3 days. Because the batter uses oil (and gluten-free blends tend to hold moisture well), these muffins stay surprisingly soft. Store loosely covered at room temperature. Tops may soften slightly due to the cinnamon sugar.
Freezing
Although I have not tried freezing these muffins, they should freeze fine. Freeze cooled muffins in a freezer-safe bag or airtight container for 2-3 months. Thaw at room temperature or warm briefly in the microwave, then add the drizzle after thawing for best texture.
Recipe FAQs
Yes. Use your favorite unsweetened dairy-free milk in the batter and glaze. Choose one with a neutral flavor, like oat milk, for the best results.
Layering it in works well. Add half the batter to the muffin wells, sprinkle with cinnamon sugar, top with more batter, then finish with more cinnamon sugar on top. A light swirl on the surface helps create visible cinnamon ribbons without over-mixing the batter. Using a #30 scooper makes it faster and easier
To thin the glaze, add more milk 1 teaspoon at a time. To thicken it, whisk in a little more powdered sugar until it reaches your desired consistency.
Yes. The muffins are still delicious without it, but the glaze adds a sweet finish that gives them a more cinnamon-roll-style feel.
Be sure to sift the dry ingredients, measure carefully, and avoid over-mixing the batter. Too much flour or over-mixing can make the muffins heavier.
More Muffin Recipes
Love to bake muffins? Here are four more gluten-free muffin recipes to try. From banana muffins, to fresh strawberry, carrot cake, and zucchini. Easy and tasty options.
If You Make Cinnamon Muffins
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📖 Recipe
Cinnamon Muffins with Glaze (Gluten-Free)
Equipment
- muffin liner papers regular or tulip
- #30 disher/cookie scoop optional but really handy and inexpensive
- Flour sifter optional but easier than a sieve
- Digital scale optional but accurate
Ingredients
Cinnamon sugar swirl
- ⅓ cup packed golden brown sugar or golden monk fruit blend
- 2 teaspoons cinnamon
- pinch salt
Muffins
- 2 ½ cups GF flour blend (11 ounces) I use King Arthur Gluten-free M4M, has xanthan gum.
- ½ teaspoon xanthan gum (only for flour blends without it)
- 2 ½ teaspoons baking powder
- 2 ½ teaspoons cinnamon preferably Vietnamese cinnamon
- ½ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 ¼ cups whole milk
- ⅓ cup oil
- 2 teaspoons vanilla extract
Glaze (optional)
- ⅓ cup powdered sugar or powdered monk fruit blend
- ¼ teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
Getting started
- Pre-heat the oven to 375°F. Line the muffin pan with paper liners, tulip papers or regular.
- Make the cinnamon sugar swirl by blending sugar and cinnamon. Save until needed.
Mix dry ingredients
- Sift the dry ingredients, flour, baking powder, cinnamon, and salt, into a bowl using a flour sifter or a fine sieve. **If your gluten-free flour blend does not have xanthan gum, add ½ teaspoon.Note - For the most accurate results, weigh the flour. If measuring by cups, stir the flour first to aerate it, then scoop and level.
Mix wet ingredients
- In a medium bowl, whisk eggs, milk, oil, sugar and vanilla. Add to dry ingredients and stir just until combined. Do not overmix.
- Rest the batter for 20 minutes to hydrate the batter. Batter will be thick but scoopable.
Portion the batter, layer in cinnamon sugar
- The #30 cookie scoop makes portioning quick and neat; use 2 scoops per muffin cup. If you don't have one, use a spoon or measuring cup and add about 2 tablespoons at a time. Add 1 scoop of batter to each muffin well, sprinkle with ½ teaspoon cinnamon sugar, then top with a second scoop of batter. Finish with another ½ teaspoon cinnamon sugar and swirl the top lightly with the tip of a paring knife or table knife.
Bake muffins
- Bake muffins at 375°F for 22-25 minutes. Muffins are done when tops spring back when touched and a tester comes out with moist crumbs (not wet batter), 205°F - 210°F. Cool 10 minutes on a wire rack.
Add drizzle if using (optional)
- Stir powdered sugar (or powdered monk fruit) until smooth and thick-but-spoonable, then drizzle over cooled muffins.
Notes
- "Cinnamon" is cassia-classic, warm, and totally fine for baking.
- Ceylon ("true cinnamon") is lighter and more delicate, so the flavor is softer.
- Vietnamese (Saigon) cinnamon is bold, sweet, and very aromatic-perfect for cinnamon-forward muffins like these. This is what I use.
- Korintje is a smooth, "bakery-style" cinnamon that's usually less intense than Vietnamese and great all-purpose.
Nutrition
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