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 - 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!
- 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
-
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 eggs. 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.
I shared this muffin recipe over at The Weekend Potluck!
Cinnamon Sugar Donut Muffins: An easy recipe for cinnamon sugar muffins that taste like an old fashioned donut! These simple muffins bake up in no time and are perfect for breakfast.
These muffins look perfect! I love that they have so much sugar on the outsides!
Not want, NEED. These look absolutely divine. The perfect poppable breakfast or sweet little snack!
Have just made these for the 2nd time and doubled the batch because they’ll go quickly amongst my friends. They are SO good. Winner recipe!
Awesome! Thanks, Mali! 🙂
How many muffins does 1 recipe make?
my question as well. PLEASE someone – anyone????
Jen and Jacki, this recipe makes 10-12 muffins just depending on how full you fill the muffin tins. I usually get 10. 🙂
These are so good. Made a double batch from the get go. Doubt they’ll last long between my boyfriend and I!
How can i make them eggless?
Hi Smriti! I haven’t made these particular muffins eggless. However, as a general rule of thumb you can use 1/4 cup of unsweetened applesauce in place of one egg. Hope that helps!
Can these be made a day or two ahead of time?
Yes, absolutely! 🙂
I have been making these for years and they’re even better when you add a grated apple! They’re called apple doughnuts and my family usually uses the mini muffin tins.
Sounds yummy! Thanks for the tip! 🙂
Have you tried freezing these? I want to make them ahead of time for a camping trip!
Hi, I haven’t tried freezing these particular muffins, but you definitely can! The best way is to freeze them on a sheet pan for an hour or two after they have cooled. After that, you can place them all into a large freezer safe bag. Hope that helps.
So yummy! Could you use the same recipe to bake them on a doughnut sheet pan instead?
I haven’t tried it, so I can’t say for certain how it would turn out. If you give it a try, let us know how it goes! 🙂
Yes I just did they worked wonderfully
Can you make these using a “small” muffin pan? If so, what time adjustment do you think is needed? Sorry, not much of a cook, but these sounds absolutely delicious. Thanks.
Can you make me hear using gluten free baking flour?
I just made these delicious muffins using Cup 4 Cup gluten free flour. I usually have to alter recipes when baking but this time I decided to just followed the directions only substituting the flour. They are delicious. I am a professional baker and am extremely picky. I would only suggest you double the topping recipe. I used regular sized muffin pans and this made 16 muffins, filled approximately half way. The batter will be rather thick. You will be delighted with the end result!! I am!
I was going to make my husband blueberry muffins for a work trip but he was craving something with cinnamon instead. I found these muffins and he was one happy man! I only got 7 out of this recipe but I didn’t realize how high they would rise compared to other muffin recipes. I’m going to make these as mini muffins next time for sure…mostly because I would just like to have one! 😊
Going to make these for our teachers lounge when we all report back to school next week!
Great way to start the school year! If anyone deserves a treat, it’s definitely teachers! 🙂
I just made these over the weekend for a party, and wow, what a hit! They were so delicious. Simple and easy to make, and I already had 99% of the ingredients at home. Great recipe– keeping to remake MANY times in the future! Thank you! 🙂
Thank you, Jessica! That’s what I love so much about these, I always have the stuff to make them! Glad you liked it!
I have never used one of the mini muffin pans, but I just ordered one of the silicone pans. Do you know approximately how much less the baking time would be? Thanks for your help.
Hi Cheryl, I’ve never made this recipe in a mini muffin pan, so without further recipe testing it’s hard for me to answer with complete certainty. I would say, start with maybe 10-15 minutes, then check them from there on out to make sure they don’t get over done.
Ooohh these look delicious and I will be making these for our back to school breakfast. I’m a little intimidated by the dipping part. Do you dip the entire muffin in the butter? Any tips on that part would be helpful. Thank you!
Hi, Erica! Nothing to be intimidated by at all! I like to dip the whole muffin in the melted butter, then roll the whole thing in the cinnamon/sugar. You could always just dip the muffin tops if you want. Just dip them in the butter fairly quickly so that they don’t get soggy.
I tried to make these and they came out so dense! not light and fluffy as I imagined! any advise or is this the type of muffin it is?
Sorry to hear they were too dense for you! Did you make sure to whisk the dry ingredients together well before adding the liquids? Usually if a muffin is too dense, it’s a product of over mixing the batter once the dry and wet ingredients are combined. Hope that helps!
These are ADDICTIVE!! I actually decided to make mini-muffins instead the larger size and they are the perfect bite-sized snack (almost like a donut hole). I decreased the baking time to 15 minutes and they came out perfectly! Thanks for a great recipe
Even though I decreased bankthe sugar in the recipe for fear it would be too sweet due to the cinnamon sugar glaze, my coworkers seemed to like them a lot. Thank you for such a good recipe that I’ll feel confident making again and again.
I am eating these as I write this comment. They are absolutely delicious! My 5 year old and 2 year old are loving these. I didn’t have any flour and ended up using Bisquick heart smart mix instead of the flour and baking powder. I checked them after 15 minutes and they were perfect!
I love donuts so much. This is such a wonderful recipe – thank you so much!
Just made these today and they are delicious. Will definitely be making these again.
Thanks, Shirlee! So glad you liked them 🙂
I baby sit my 2 year old grand daughter every other weekend and we bake something together. This weekend we made these muffins…I found a cute sylicone muffin pan shaped like owls at hobby lobby and they turned out amazing. So cute and she loves cinnomon…next time I’m going to add apples .
Made these this morning with my 2 year old grand daughter. She loved them. I have owl shaped muffin tins that made them super cute.