Cinnamon Sugar Donut Muffins

I’ll tell you something about these cinnamon sugar donut muffins and it’s funny because I didn’t even plan on making them one day and yet here we are and now they’re a family favorite and I can’t stop baking them and eating them warm from the oven with sugar all over my hands because they feel like little bakery donuts in muffin form and sometimes I laugh at myself because I burn my tongue when I can’t wait long enough to let them cool.

I remember the first time I made these cinnamon sugar donut muffins and my youngest said mom these taste like the fair donuts we had last summer and I was so proud even though the muffins came out a little lopsided and not perfect circles but that didn’t matter at all and honestly those imperfections made me love them even more because life isn’t neat and perfect and neither is baking but it still tastes amazing and sometimes better.

One day I tried making these cinnamon sugar donut muffins before work and I was rushing around and accidentally dropped an egg shell into the batter and had to scoop it out with my finger and my daughter walked into the kitchen laughing at me and we both ended up licking some batter off the spoon and giggling because the whole scene was messy and sweet and that’s exactly why this recipe feels so real and close to me.

Last Christmas morning I baked these cinnamon sugar donut muffins for breakfast and everyone in the house woke up to the smell of cinnamon and butter and sugar and the tree lights were still twinkling and my husband said you didn’t need to do all this but I could see he was smiling big with sugar on his lips after his second muffin and I thought to myself this is what holiday mornings are all about even if I forgot to dust off the counter and the kitchen looked like a flour explosion.

And if you’re wondering what to eat with these muffins then let me just share my favorites because I’ve tried them with a hot cup of cocoa and it’s perfect and also with fresh orange juice and even coffee when I need that little kick and one time I served them next to Strawberry Shortcake Cupcakes and wow the sweet and salty combo made everyone happy and I’ve also had them with yogurt and berries and another day I tried them with vanilla ice cream on top which was crazy good and my friend swears they taste amazing with a glass of cold milk and I’ll admit she’s right and one afternoon I even spread a little peanut butter on one and that was surprisingly delicious too.

So that’s why I keep coming back to these cinnamon sugar donut muffins again and again, and every batch feels like a little story waiting to happen and sometimes the muffins look picture perfect and sometimes they look funny and uneven but they always taste like comfort and warmth and a hug you can eat.

Ingredients

• All-purpose flour – 2 cups
• Granulated sugar – 1 cup
• Baking powder – 2 teaspoons
• Ground cinnamon – 1 teaspoon
• Salt – ½ teaspoon
• Milk – 1 cup
• Unsalted butter (melted) – ½ cup
• Eggs – 2 large
• Vanilla extract – 1 teaspoon
• Ground nutmeg – ¼ teaspoon

For topping:

• Unsalted butter (melted) – ½ cup
• Granulated sugar – ½ cup
• Ground cinnamon – 1 tablespoon

Ingredients notes

• All-purpose flour is the regular white flour you use for baking cakes, cookies, or bread.
• Granulated sugar is the white sugar that looks like tiny crystals. It makes the muffins sweet.
• Baking powder is a powder that helps the muffins grow big and fluffy when they bake.
• Ground cinnamon is a brown spice that tastes warm and cozy, just like donuts at the bakery.
• Salt makes all the other flavors taste stronger, even in sweet recipes.
• Milk makes the batter smooth and moist so the muffins are soft when baked.
• Unsalted butter (melted) gives a rich flavor and keeps the muffins soft. Melted butter also helps the topping stick.
• Eggs help hold everything together like glue and make the muffins fluffy.
• Vanilla extract adds a nice sweet smell and flavor.
• Ground nutmeg adds a gentle warm taste, often found in donuts.
• For topping: The extra melted butter makes the sugar and cinnamon topping stick. Cinnamon sugar gives the muffins their donut-like flavor.

How to make Cinnamon Sugar Donut Muffins ?

Step 1: Preheat the oven

Turn on your oven to 350°F (175°C). This makes the oven hot and ready for baking before you put the muffins inside.

Step 2: Prepare the muffin tin

Take a muffin pan and line it with paper muffin cups, or you can spray it lightly with non-stick spray so the muffins don’t stick.

Step 3: Mix dry ingredients

In a large bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Stir them together with a spoon until they look all mixed.

Step 4: Mix wet ingredients

In another bowl, whisk together the milk, melted butter, eggs, vanilla extract, and sugar until smooth.

Step 5: Combine wet and dry

Pour the wet mixture into the dry mixture. Gently stir until just mixed. Don’t stir too much or the muffins will be tough. It’s okay if the batter has a few lumps.

Step 6: Fill the muffin tin

Spoon the batter into the muffin cups, filling each about two-thirds full. This gives the muffins room to rise.

Step 7: Bake

Put the pan in the hot oven and bake for 18–22 minutes. The muffins are ready when a toothpick poked in the middle comes out clean.

Step 8: Cool

Let the muffins cool in the pan for 5 minutes, then take them out and let them cool on a wire rack.

Step 9: Make the topping

In a small bowl, mix the sugar and cinnamon for the topping. Melt the butter in another small bowl.

Step 10: Dip and roll

Take each muffin, dip the top in melted butter, then roll it in the cinnamon sugar mix. This makes the muffins taste just like donuts.

Storage options

These muffins taste best the same day, but you can store them too. Keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, put them in the fridge for up to a week. For even longer storage, freeze them in a freezer bag for up to 2 months. To eat again, just warm them up in the microwave for a few seconds, and they’ll taste fresh and soft again.

variations

One fun variation is chocolate chip cinnamon donut muffins. Add ½ cup of mini chocolate chips to the batter before baking. Another variation is apple cinnamon donut muffins. Chop up half an apple into tiny pieces and stir it into the batter. You can also try pumpkin spice donut muffins by replacing the nutmeg with pumpkin spice and adding ½ cup pumpkin puree. A fourth idea is lemon sugar donut muffins. Replace the cinnamon in the topping with a little lemon zest mixed with sugar. Finally, you can make filled donut muffins by putting a teaspoon of jam in the middle of each muffin before baking.

Kitchen equipment needed

• Muffin pan
• Paper muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Small bowls for topping
• Whisk
• Spoon or spatula
• Measuring cups
• Measuring spoons
• Cooling rack
• Toothpick

Faq

What is this recipe made of?

This recipe is made of flour, sugar, butter, milk, eggs, spices like cinnamon and nutmeg, and a sweet topping of cinnamon sugar.

What do cinnamon sugar donut muffins taste like?

They taste sweet, soft, fluffy, and a little like a warm bakery donut covered in cinnamon sugar.

Can I use whole wheat flour?

Yes, but the muffins will be a little denser. Mixing half all-purpose flour and half whole wheat flour works well.

Do I need paper liners?

No, you can grease the muffin pan with butter or non-stick spray instead.

Can I skip nutmeg?

Yes, nutmeg is optional, but it makes the muffins taste more like donuts.

How do I know when they are done baking?

Stick a toothpick into the middle of one muffin. If it comes out clean, they are done.

Can I make them without butter?

Yes, you can use vegetable oil instead of butter, but butter gives a richer flavor.

Can I make mini muffins?

Yes, just bake them for about 10–12 minutes instead of 18–22 minutes.

Cinnamon Sugar Donut Muffins

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

12

minutes

Cooking time

15

minutes

Calories

220

kcal

Total time

27

minutes

Soft and fluffy cinnamon sugar donut muffins that taste just like a warm donut but are baked in a muffin pan. Perfectly sweet, coated in buttery cinnamon sugar, and easy to make at home.

Ingredients

• All-purpose flour – 2 cups

• Granulated sugar – 1 cup

• Baking powder – 2 teaspoons

• Ground cinnamon – 1 teaspoon

• Salt – ½ teaspoon

• Milk – 1 cup

• Unsalted butter (melted) – ½ cup

• Eggs – 2 large

• Vanilla extract – 1 teaspoon

• Ground nutmeg – ¼ teaspoon

• For topping:

• Unsalted butter (melted) – ½ cup

• Granulated sugar – ½ cup

• Ground cinnamon – 1 tablesp

Directions

• Turn on your oven to 350°F (175°C). This makes the oven hot and ready for baking before you put the muffins inside.
• Take a muffin pan and line it with paper muffin cups, or you can spray it lightly with non-stick spray so the muffins don’t stick.
• In a large bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Stir them together with a spoon until they look all mixed.
• In another bowl, whisk together the milk, melted butter, eggs, vanilla extract, and sugar until smooth.
• Pour the wet mixture into the dry mixture. Gently stir until just mixed. Don’t stir too much or the muffins will be tough. It’s okay if the batter has a few lumps.
• Spoon the batter into the muffin cups, filling each about two-thirds full. This gives the muffins room to rise.
• Put the pan in the hot oven and bake for 18–22 minutes. The muffins are ready when a toothpick poked in the middle comes out clean.
• Let the muffins cool in the pan for 5 minutes, then take them out and let them cool on a wire rack.
• In a small bowl, mix the sugar and cinnamon for the topping. Melt the butter in another small bowl.
• Take each muffin, dip the top in melted butter, then roll it in the cinnamon sugar mix. This makes the muffins taste just like donuts.
• These muffins taste best the same day, but you can store them too. Keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, put them in the fridge for up to a week. For even longer storage, freeze them in a freezer bag for up to 2 months. To eat again, just warm them up in the microwave for a few seconds, and they’ll taste fresh and soft again.
• One fun variation is chocolate chip cinnamon donut muffins. Add ½ cup of mini chocolate chips to the batter before baking. Another variation is apple cinnamon donut muffins. Chop up half an apple into tiny pieces and stir it into the batter. You can also try pumpkin spice donut muffins by replacing the nutmeg with pumpkin spice and adding ½ cup pumpkin puree. A fourth idea is lemon sugar donut muffins. Replace the cinnamon in the topping with a little lemon zest mixed with sugar. Finally, you can make filled donut muffins by putting a teaspoon of jam in the middle of each muffin before baking.