If you’ve never tried cinnamon sugar donut muffins, you’re in for a seriously sweet surprise. These little treats combine the soft, fluffy texture of a muffin with the classic, crave-worthy flavor of a cinnamon sugar donut — all in one irresistible bite. Ready to discover your new favorite indulgence? Keep reading!
Cinnamon Sugar Donut Muffins
| Servings: | 12 |
| Prep Time: | 15 minutes |
| Cook Time: | 18 minutes |
| Total Time: | 33 minutes |
| Serving Size: | 1 muffin |
Description
Imagine biting into a soft, delicately crumbed muffin that tastes just like your favorite cinnamon sugar donut from a small-town bakery. These Cinnamon Sugar Donut Muffins are golden brown on the outside, tender on the inside, and rolled in a buttery cinnamon sugar coating that melts in your mouth. They are the perfect blend of nostalgic comfort and homemade indulgence, effortlessly bringing the magic of a donut shop into your own kitchen.
Warm cinnamon lingers in every bite, paired with a satisfyingly sugary crunch reminiscent of fairground treats and cozy weekend breakfasts. Whether enjoyed fresh out of the oven with your morning coffee or tucked into a lunchbox as a mid-afternoon pick-me-up, these muffins feel like a comforting hug on a chilly day. The aroma alone will draw your family into the kitchen—and they will not want to leave until every last crumb has disappeared.
Why You’ll Love This Recipe
These cinnamon sugar donut muffins deliver all the joy of donuts without the hassle of frying. With simple pantry ingredients and no need for yeast or rise time, you can whip them up in about 30 minutes. The batter comes together in one bowl, making cleanup nearly effortless.
They are also highly versatile—perfect for breakfast, brunch, an after-school snack, or a holiday potluck. You can easily prepare them ahead or even freeze a batch to enjoy later. If you are looking for a simple yet delightful bake that combines flavor, texture, and a touch of nostalgia, this is your go-to recipe.
Serving and Storage Tips
Serve these muffins warm for the best flavor and texture. After baking, allow them to cool slightly before coating them with butter and cinnamon sugar.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 2 months. To reheat, place in the microwave for 10 to 15 seconds or warm in a 300-degree Fahrenheit oven for 5 to 7 minutes. If frozen, thaw muffins overnight in the fridge before reheating.
Ingredients
- 1 and ¾ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter melted
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- ¼ cup unsalted butter melted for topping
- ½ cup granulated sugar for coating
- 1 and ½ teaspoons ground cinnamon for coating
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Pastry brush
- Cooling rack
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line it with paper liners if you prefer easy cleanup.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. This blend of dry ingredients creates the perfect tender crumb and the nutmeg helps bring that classic donut flavor.
- Step 3: In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy.
- Step 4: Gradually stir in the dry ingredients, alternating with the milk. Begin and end with the flour mixture. Stir until just combined. A few small lumps are okay—overmixing will make your muffins tough.
- Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full. I use a standard cookie scoop for this and it makes portioning super easy and mess-free.
- Step 6: Bake for 17 to 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Step 7: Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack. You want to coat them while they are still warm!
- Step 8: Use a pastry brush to gently coat the warm muffin tops with melted butter. Do not skip this—this step is what allows the cinnamon sugar to adhere beautifully.
- Step 9: In a small bowl, combine the granulated sugar and cinnamon. Dip each buttered muffin top into the mixture, rolling gently to coat.
- Step 10: Enjoy warm for the best experience, or let cool and store for later.
Nutrition per serving
| Calories | 225 |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 10g |
| Sugar | 16g |
| Fiber | 1g |
| Sodium | 170mg |
Recipe Notes
For added flavor, you can substitute buttermilk for whole milk for a slightly tangier taste and extra moisture. If you are out of nutmeg, a hint of allspice or cinnamon also works well. Want mini treats? Use a mini muffin tin and reduce the bake time to about 12 minutes. These muffins freeze beautifully. Just skip the topping step, freeze the plain muffins, then thaw and coat them when ready to serve.
FAQ
Can I use only butter instead of butter and oil?
Yes, you can use only melted butter if you prefer. The muffins will be slightly richer, though keep in mind that the combination of butter and oil helps them stay moist for longer.
Can these be made gluten-free?
You can absolutely make these gluten-free by using a 1-to-1 gluten-free flour substitute with xanthan gum. The texture may be a bit more crumbly but just as flavorful and satisfying.
How do I keep the cinnamon sugar coating from falling off?
Timing is key. Brush the muffins with melted butter while they are still warm and immediately roll in the cinnamon sugar. The heat helps the coating stick beautifully.
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Cinnamon Sugar Donut Muffins
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter melted
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1/4 cup unsalted butter melted (for topping)
- 1/2 cup granulated sugar for topping
- 1 and 1/2 teaspoons ground cinnamon for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin tin or line with paper muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, mix the melted butter, vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients, alternating with the milk, and stir until just combined. Be careful not to overmix.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
- While the muffins are still warm, brush the tops with melted butter.
- Mix the cinnamon and sugar for the topping in a small bowl. Roll the tops of the buttered muffins in the cinnamon sugar mixture until coated.
- Serve warm or allow to cool completely before storing.
