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!

donut muffins

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.

cinnamon sugar muffins

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.

donut muffins



4.97 from 357 votes

Cinnamon Sugar Donut Muffins

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!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 10



  • 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.


Calories: 220kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!

I shared this muffin recipe over at The Weekend Potluck!


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    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!!!

  5. 5 stars
    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.

  6. I’ve been making these for about a year now! But I put mine in a mini muffin tin and they really taste like doughnut-holes (or Timbits as we call them in Canada). Make them all the time for my kids snacks

  7. 5 stars
    I tried this recipe and OMG they are so delicious. I agree with the person who said make a double batch because they get eaten so quickly. I will definitely be making these again. Excellent recipe. 👍