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!
One of my favorite go-to recipes for years! Another tip: If you want to make them in the morning, but want to cut down on time, you can make the batter the night before and refrigerate, then give a slight whisk in the morning and bake! (This makes baking for school a bit easier and you can deliver warm donut muffins!)
Hi there these sound so yummy. Just one question do you cover the whole thing in butter or just the tops? Thank you.
I cover the whole thing in butter, then the cinnamon/sugar mixture! 🙂
Thank you so much just in the process of mixing just now. X
Going to make these tomorrow 🙂 does it have to be salted or unsalted butter please?
Hi, Donna! I typically use salted butter, but either one is fine 🙂
I had leftover buttermilk, so I used that. I’m sure it’s a bit denser, than normal, but still very good
I made these gluten free, they aren’t as fluffy and round but they’re still delicious!
I loved these! They’re so good. I was wondering if the butter in the dipping part can be replaced by something healthier… silly question but, would water work? ? Does it HAVE to be butter?
LOL! I have to say I think I’d stick with the butter, water wouldn’t be quite the same! So glad you loved these muffins!
Coconut oil, instead of butter
Made these this morning with my 2 year old grand daughter. She loved them. I have owl shaped muffin tins that made them super cute.
I baby sit my 2 year old grand daughter every other weekend and we bake something together. This weekend we made these muffins…I found a cute sylicone muffin pan shaped like owls at hobby lobby and they turned out amazing. So cute and she loves cinnomon…next time I’m going to add apples .
hi! I just made these and i’m excited! I saw in the recipe ingredients that you call for 1 egg. In the directions, it says to beat the eggs. Did you mean to list more than one egg, or did you mean to say to beat the egg (not eggs) in the directions? Looking forward to eating these. It’s like a snickerdoodle muffin!
I Love These Muffins! They are better than my Mom’s homemade cake donuts, and so remind me of gentler times when I’d help Mom in the kitchen making them. I serve them at my bed and breakfast, and they are the perfect late night snack. Thanks so much for the wonderful recipe- I end up eating more of them than my guests!
Just made these today and they are delicious. Will definitely be making these again.
Thanks, Shirlee! So glad you liked them 🙂