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!
Baked only for 15 minutes. Soft, delicious…perfect!! Quick, easy dessert-type muffin. Definitely going to be a family favourite!
Made these for my daughter as part of her lunch-they were perfect. Easy to make and still delicious after 3 days-no idea how they lasted that long in my house! Yummy! Making again this week-per request!
Absolutely ridiculously good!
These are absolute heaven I did add more milk because I think I measured it wrong but it’s still really good!! I will make this again😆
Can you freeze these? And if so, with auger and cinnamon on or without?
These are incredible !
I liked recipe I would say. Mine came out as more of maybe a soft biscuit. It had a harder outside and a softer inside and truly reminded me of a snickerdoodle, which is a good thing!
I love these! I have celiac disease and so I had I to use gluten free flour (I only used 1 cup instead of 1 1/2) and the recipe translated perfectly! That rarely ever happens. Thank you!
These are the BOMB! So glad I found this recipe. It’s a definite keeper!
Replaced milk and butter with an equal amount of fat free vanilla Greek yogurt and margerine because I didn’t have either. Still tasted great.