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!
Turned out fantastic
Love the results & especially the recipe.
Thank you so much for Sharing
I just found this recipe and I have to say that they were very good! However, they came out more like a coffee cake than a doughnut in flavor and texture. They were scrumptious either way, but not exactly doughnut like.
Thank you for the recipe! I’ll be baking them tonight! I too, will be substituting the egg for 1 tablespoon ground flax seed in 3 tablespoons water (I heat it on the stove until it’s “gloopy”), and I’ll also be substituting the cow’s milk with oat milk (America’s Test Kitchen recommends oat milk because it has a higher starch content which they think bakes better). To the woman who didn’t want to dip the muffins in butter, I would suggest trying to sprinkle the sugar/cinnamon mix on the tops of the muffins before baking, then it may stick?
These are absolutely incredible! Thank you so much for the awesome recipe! I made these vegan by replacing the egg with a flax egg and the milk with non dairy milk. The whole family gobbled them right up!!! Thanks again ill be making these often!
These were sooo good! I didn’t even roll them in the sugar mixture and they were still good. I cooked mine for 21 minutes. Perfect texture.
I have made these. Very good! I use mini muffin pan. Pop right in your mouth.
I made these this afternoon and they are great. I frosted mine with powdered sugar frosting. Yummy!
My mother use to make these when I was young and I make them with my grandchildren. We dip them in butter and shake them in a bag full if cinnamon and sugar. This really takes me back to MY childhood.
This sounds delicious! Would love to make these but we don’t have nutmeg on hand right now. Is there anything I can substitute for nutmeg? Have you tried them without nutmeg? Thanks.
You can simply leave the nutmeg out 🙂
I made these last night and. OMG I absolutely love anything dipped in cinnamon sugar. I even christened my new muffin pan with these. I did use paper liners but took them out so I could dip them in butter and roll them. My roommate loved them too. I got a dozen out of this recipe. Thanks again and happy new year.