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!
These are a favorite in my house. We have an egg and dairy allergy and still they come out delicious! We substitute the egg for a 1/4c cinnamon apple sauce and use vegan butter and rice milk (matching the amount that the recipe calls for). They come out perfect and actually taste exactly like apple cider donuts! Perfect for autumn.
Wow! I was contemplating how to modify this for my nephew who has egg and dairy allergy and then I see your comment!
Thank you for sharing! It’s always a challenge finding yummy foods for my nephew and he always appreciates it
When we make food that all the kids can eat together.
Thanks for sharing! Do they keep long?
I halved the recipe, it made 12 perfect mini-muffins. Bake for 12 minutes.
I found this recipe at the beginning of this month and make them at least once a week but more often twice. My partner and our daughter love these. I’m lucky to get 1 from each batch, They are so easy to make. I double the recipe to make nice peaked muffin.
Make a lot of our foods homemade and to find something so good , easy and quick is a blessing. They eat them for snacks and breakfast. Even tho I double the recipe, all of it, use even a little more of the nutmeg, vanilla, and cinnamon. Just makes them even better 😀
I give a shelf life of 3 days.After that they tend to lose their slight softness. Usually they are gone by then.
Epic.
I confess I ate 3 today.
I realised when they went in the oven I had forgotten to add egg. Didn’t matter! I imagine they would be lighter with the egg… but as a cake/muffin/doughnut expert …I didn’t notice the difference.
I’ve made these many times and my family loves them. To make it even easier, I also bake it in a 9×13 pan then cut in pieces like coffee cake.
My only issue with the recipe is that it has donut in the name. They’re amazing, but don’t taste like donuts at all, in my opinion. 🙂
hello from Indonesia…your recipe looks delicious..may i know the measurement in grams / metric?
My kids would love to name this a Sugamon Muffin…Combo of sugar and cinnamon
Hi. These look great! Can these be filled? Ie. jam, dulce de leche, etc? and if so, when? before, during or after the baking process? thanks! (sorry about the duplicate – forgot to check off the notify by email)
I haven’t tried it, so it’s hard for me to give a great answer to your question. I do think you could add jam before baking.
The batter wasn’t the right consistency for a muffin and it turned out like dough. It wasn’t too sweet, which I liked. How can I get it to be lighter and fluffier like a doughnut and muffin?
Hi, Anne! Did you spoon and level your flour when measuring? If you simply scoop the flour out of the bag, you may have had too much flour which could have made the batter more like a “dough” consistency. Hope that helps!