Cinnamon Sugar Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! Â These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!
Yep. Â 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! Be sure to try our Cinnamon Butter and Cinnamon Bread too!
I mean, is there anything more satisfying than licking off all that cinnamon sugary goodness that gets stuck to your lips? Not really, guys. Â 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I shared this muffin recipe over at The Weekend Potluck!
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!
Why do you use more gluten free flour than regular flour? I need to make these gluten free
No, I don’t use more gluten free flour than regular flour. I followed the directions exactly but substituted Cup 4 Cup gluten free flour for the all purpose flour in the recipe. If you do that you will be very happy with these muffins.
What should the consistency of the regular dough be?
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.
What is a donut sheet pan?
It’s basically a donut pan. Amazon and most kitchen stores sell them. I just bought one yesterday! Sooo nice to keep the donut shape.
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.
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! 🙂
How muh grated apple do you use?
How much grated apple do you add?
Can these be made a day or two ahead of time?
Yes, absolutely! 🙂
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!
Try using Ener-G egg replacer. I am allergic to eggs and use this in my muffins, cookies, and cakes.
I used chia eggs instead… Flax would probably work as well.
I made them vegan and they were absolutely amazing. I substituted the egg with a flax egg (1tbsp ground flax seed + 2 1/2 tbsp water. Let sit 10 mins to combine. Stir and use.) I also subbed the cows milk with cashew milk. These were fantastic.
These are so good. Made a double batch from the get go. Doubt they’ll last long between my boyfriend and I!
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. 🙂
As for me, standard cupcake pan 12
This recipe can make at least 10 but you can always triple or double it!!!!!!!!!!!!!!!!!!!!!!
Not want, NEED. These look absolutely divine. The perfect poppable breakfast or sweet little snack!
I made these for my 5 year old son and the were gone in 5 minutes!!! They are delcious but to teak them you can drop the egg and vanilla extract and the salt. Muffin liners are NOT needed and they work well with butter or margine.
These muffins look perfect! I love that they have so much sugar on the outsides!
So when you take them out of the oven and let them cool, do you take the muffin liners off so you can roll the whole muffin in the sugar and cinnamon or do you do just the tops?
Hi, Barbara! If I use muffin liners, I take them off to roll the muffins in the butter then cinnamon/sugar. Sometimes I don’t even bother with liners for these and just give the pan a good spray with non-stick spray. You can always just dip the tops as well if you’d like. 🙂
Have you ever made these without liners in mini muffin trays? If so cooking time?
Hi, you don’t put them in a muffin paper, just spray your pans very well before you bake them
How long can these muffins say fresh for?