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! 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. 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!
Tried this recipe today. My family loves it. Thank you.
yummmy!!!
I made these and did vegan substitutions with a chia egg, vegan butter, and almond milk. They turned out so good! But once we mixed the wet ingredients into the dry, it was VERY dry (I could roll it into a ball). Is this also the case with the regular recipe?
Thanks for the great recipe! Making again this morning….
Hi! I’ve never made with vegan subs so I’m not sure. Yes, the regular recipe is a thicker dough, but not so thick that you can roll into a ball. I am glad you liked them anyway, you could try just adding more almond milk 🙂
Let me say that I’ve made this recipe three times in the past week. (Yes, they’re that good!). I made some slight tweaks:
1) I added a touch more milk (1/8-1/4 cup) and 1 heaping Tbsp of sour cream to help keep these moist.
2) I switched to a mini muffin tin and baked for 16 minutes
3) on my last batch, I made a struessel ? filling of finely chopped toasted walnuts, Cinnamon, sugar and melted butter. I filled muffin tin with 1tbsp of batter, 1 tsp of struessel filling and topped with 1tbsp batter (so that the combo of the three steps filled each muffin tin to approx. 3/4 + to the top)
A-MAZING! Be sure not to overcook or the cake will be drier.
I made these this morning, and they were absolutely delicious!!! Best things ever!!!!
Have you ever made them ahead and frozen them? I am a widow and live by myself. I like to pull a treat from my freezer from time to time. It wouldn’t be good for me to eat the whole batch at once.?
I freeze cupcakes all the time! Should be fine.
Would this recipe work if I substituted almond milk for regular milk?
Should work fine 🙂
Just made this without the nutmeg. I would add a little more milk, about 2/3 of a cup as the batter seemed a bit to dry. The muffins tasted fantastic. Will definitely bake it again.
I didn´t use nutmeg and it was still delicious! Couldn´t even taste a difference!
Have you ever made them ahead and frozen them? I am a widow and live by myself. I like to pull a treat from my freezer from time to time. It wouldn’t be good for me to eat the whole batch at once.?
I made these for Easter morning and my kids ADORED THEM! Once I tried them, I realized what they meant. They taste exactly like cinnamon donuts and are delicious. After trying these I decided that I was going to make it a tradition that every Easter, I´m going to make these. Absolutely fabulous! 🙂