Cinnamon Sugar Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!
Yep. I’m that person that will take a donut that’s all soft, and buttery, and rolled in cinnamon sugar over a glazed donut any day of the week!
I mean, is there anything more satisfying than licking off all that cinnamon sugary goodness that gets stuck to your lips? Not really, guys. Not really!
Anyway, I’ve been making these donut muffins for years.
I do believe I first learned to make them during French class in high school….which was like, a bajillion years ago.
Of course I’d remember the muffin recipe, but not a single word of French!
It doesn’t matter how long it’s been though, these muffins reign supreme as my kid’s favorite breakfast treat.
And mine, too.
Typically treats like this are reserved for weekend breakfasts – BUT, school is out for summer.
I think that’s a good enough excuse to make these on a Tuesday.
Basically, I’ll come up with any excuse, these are that good.
The actual muffin is a super simple batter.
But, don’t be fooled by the simplicity – they have this amazingly light flavor of vanilla and spices.
Then, when they come out of the oven I generally give them just long enough that I can handle them without burning my finger tips straight off before I dunk them in butter and roll them in cinnamon sugar.
These absolutely store really well, but they’re definitely on another level of delicious when eaten still warm.
Also, you probably won’t have any left to save.
Better just make a double batch to be on the safe side.
Enjoy!
~Nichole
Cinnamon Sugar Donut Muffins
Ingredients
- FOR THE MUFFINS:
- 1 1/2 Cups All Purpose Flour
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 1/8 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- 1 Large Egg
- 1/2 Cup Milk
- 1/3 Cup Butter, Melted and Cooled
- FOR THE TOPPING:
- 1/3 Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon
- 5 Tablespoons Butter, Melted
Instructions
- Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.
- Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
- Spoon batter into muffin cups about 1/2 - 3/4 of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.
- For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.
- Dip the muffins into the butter, then roll in the cinnamon sugar mixture.
Nutrition
I shared this muffin recipe over at The Weekend Potluck!
Made it gluten free and the kids loved them! My daughter said, I don’t know what you did, but this is SO good!
These were so amazing! I added Nutella in the middle, and my whole family loved them. They were really easy, and I will definitely be making them again.
These were so good I had to make a second batch as the scavengers in my house gobbled them up before they could cool. Awesome recipe. Thanks for sharing. This will be a well used recipe in our house… thank goodness it’s something different to choc muffin.
This is the most delicious muffin recipe!!! Light and fluffy instead of heavy and dense and so, so easy. It is now my go to muffin recipe. Thank you so much!
These were easy and amazing!!! Your directions were spot on. My family loved them. This recipe is a keeper.
I don’t know why, but my batter came put almost like a scone cinsistency, certainly not a cake batyer. And when baked, ghey were a vross between a cake and a scone. Very very weird. What went wring, I followed the recipe as bake a lot so am not a novice!
Hi, these muffins do have a thicker batter, but definitely not scone like. From feedback over the years, I’ve realized that when people have this outcome, they are way over-measuring on their flour. It’s best to spoon/level your flour for this recipe! Hope that helps 🙂
Just made these, they are amazing, loved by all the family, going to be a favourite in our house now.
These are incredible and fun to have my kids help. Used soy milk and margarine to make dairy free and still great.
I made these as mini-muffins (tray of 48) and cooked them for 16 minutes (suggested in another comment and it worked perfectly). For the final step, I melted 2 tbsp of butter and brushed it on the muffin tips, then dipped them in the cinnamon mixture. The end result was less messy than rolling the whole thing in the sugar mixture. They were perfect!!!
I was thinking about brushing on the butter, seems easier and less messy.