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!
We love these muffins! I’ve made them countless times with and without the topping, and they are yummy either way. Definitely a favorite recipe!
These are so good!!! They really do taste like a cinnamon sugar donut! Excellent recipe! Definitely a keeper!
Salted or unsalted butter?
PERFECT recipe. They were SO TASTY!!!! My family devoured them!
This recipe is awesome. It’s like my favorite muffin and my favorite cake donut had kids… YUMMY!
Everyone loved these muffins.
My tweaks were to use brown sugar and upped the cinnamon to 1 tsp.
Thanks for sharing this recipe.
The batter was THICK so I was concerned, but they turned out perfectly. I greased my pan heavily with butter so they had a nice crunch on the outside and a pillowy soft inside. They baked for 18 minutes and I used Bob’s Red Mill egg replacer, but otherwise followed the directions as written.
I thought I’d try these and make them as 12 small muffin tray units. I put them on the table as optional dessert… they didn’t last 3 mins between 3 kids. AMAZING!
I absolutely love this recipe!! We tweaked it a bit to keep my gallbladder happy and save on butter when it got pricey and it DOES affect the end result a bit, but it doesn’t stop me from eating them still. We use 1/2 butter and 1/2 coconut oil in the bread, then only 7 TBL in the topping. We also switched to baking in a dish to save time on applying the topping – again, not as good, but it works.
If you follow the recipe, WOW!!!
WOW, just wow. These are amazing. Really easy to come together, can see these as a great way to bake with young children. Fun to make (especially the end with the butter and cinnamon and sugar.) Made no substitutions. PERFECTION. My son (12) who likes candy and not cake ate 4! Thumbs up!!! Also — aside from nutmeg, most everyone would have all ingredients on hand.
Perfect! Made larger muffins in my Williams Sonoma fall mold that makes pumpkins,leaves, and acorns