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!
I love donuts so much. This is such a wonderful recipe – thank you so much!
I am eating these as I write this comment. They are absolutely delicious! My 5 year old and 2 year old are loving these. I didn’t have any flour and ended up using Bisquick heart smart mix instead of the flour and baking powder. I checked them after 15 minutes and they were perfect!
Even though I decreased bankthe sugar in the recipe for fear it would be too sweet due to the cinnamon sugar glaze, my coworkers seemed to like them a lot. Thank you for such a good recipe that I’ll feel confident making again and again.
These are ADDICTIVE!! I actually decided to make mini-muffins instead the larger size and they are the perfect bite-sized snack (almost like a donut hole). I decreased the baking time to 15 minutes and they came out perfectly! Thanks for a great recipe
I tried to make these and they came out so dense! not light and fluffy as I imagined! any advise or is this the type of muffin it is?
Sorry to hear they were too dense for you! Did you make sure to whisk the dry ingredients together well before adding the liquids? Usually if a muffin is too dense, it’s a product of over mixing the batter once the dry and wet ingredients are combined. Hope that helps!
Ooohh these look delicious and I will be making these for our back to school breakfast. I’m a little intimidated by the dipping part. Do you dip the entire muffin in the butter? Any tips on that part would be helpful. Thank you!
Hi, Erica! Nothing to be intimidated by at all! I like to dip the whole muffin in the melted butter, then roll the whole thing in the cinnamon/sugar. You could always just dip the muffin tops if you want. Just dip them in the butter fairly quickly so that they don’t get soggy.
I have never used one of the mini muffin pans, but I just ordered one of the silicone pans. Do you know approximately how much less the baking time would be? Thanks for your help.
Hi Cheryl, I’ve never made this recipe in a mini muffin pan, so without further recipe testing it’s hard for me to answer with complete certainty. I would say, start with maybe 10-15 minutes, then check them from there on out to make sure they don’t get over done.
I made these in a silicone muffin pan and baked them for 20 min.
I just made these over the weekend for a party, and wow, what a hit! They were so delicious. Simple and easy to make, and I already had 99% of the ingredients at home. Great recipe– keeping to remake MANY times in the future! Thank you! 🙂
Thank you, Jessica! That’s what I love so much about these, I always have the stuff to make them! Glad you liked it!
Going to make these for our teachers lounge when we all report back to school next week!
Great way to start the school year! If anyone deserves a treat, it’s definitely teachers! 🙂
I was going to make my husband blueberry muffins for a work trip but he was craving something with cinnamon instead. I found these muffins and he was one happy man! I only got 7 out of this recipe but I didn’t realize how high they would rise compared to other muffin recipes. I’m going to make these as mini muffins next time for sure…mostly because I would just like to have one! ?