Of course! Cinnamon Sugar Donut Muffins (or “Muffin Donuts”) are the perfect hybrid treat. They give you all the cozy, spiced flavor of a fresh donut in the easy, no-fuss form of a muffin. They’re incredibly simple to make and will make your kitchen smell amazing.
Here’s a classic, fail-proof recipe.
Cinnamon Sugar Donut Muffins
These tender, cake-like muffins are dipped in melted butter and rolled in cinnamon sugar while still warm, creating that iconic “donut” experience.
Yields: 10-12 standard muffins
Prep time: 15 minutes
Cook time: 18-20 minutes
Ingredients
For the Muffins:
· 1 ¾ cups (220g) all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 2 teaspoons ground cinnamon
· ½ teaspoon ground nutmeg (for that classic donut flavor)
· ½ cup (115g) unsalted butter, softened to room temperature
· ½ cup (100g) granulated sugar
· ⅓ cup (65g) light brown sugar, packed
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ⅔ cup (160ml) buttermilk, at room temperature*
*No Buttermilk? Make a quick substitute: Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then top up with regular milk to the ⅔ cup line. Stir and let it sit for 5 minutes until it curdles slightly.
For the Cinnamon Sugar Coating:
· ½ cup (100g) granulated sugar
· 1 tablespoon ground cinnamon
· 6 tablespoons (85g) unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly with butter or non-stick spray.
· Pro-Tip: For the most authentic look, you can use a “muffin top” pan to get a flatter, more donut-like shape. - Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugars: In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
- Bake: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Coat the Muffins: While the muffins are baking, prepare the coating. In a small, shallow bowl, mix the sugar and cinnamon together. Place the melted butter in another small bowl.
· As soon as the muffins are cool enough to handle (but still warm!), remove them from the tin.
· Working one at a time, dip the top and sides of the entire muffin into the melted butter, then immediately roll it in the cinnamon sugar mixture to coat completely.
· Place on a wire rack to set. - Serve: Enjoy warm for the ultimate experience! They are best eaten the day they are made but will keep in an airtight container at room temperature for up to 2 days.
Chef’s Tips & Variations
· The “Donut” Secret: The key to the classic donut flavor is the combination of cinnamon and nutmeg in the batter itself. Don’t skip it!
· Room Temperature is Key: Using room temperature eggs, buttermilk, and butter ensures your batter mixes evenly and results in a tender crumb.
· Don’t Overmix: Overmixing the batter develops gluten, leading to tough, dense muffins. Mix until the flour streaks have just disappeared.
· Bake Immediately: Once the wet and dry ingredients are combined, get the batter into the oven promptly for the best rise.
· Apple Cinnamon Version: Fold 1 cup of finely chopped apple (like Granny Smith) into the batter at the end.
· Chocolate Chip Version: Fold ¾ cup of mini chocolate chips into the batter.
· Glaze Option: For a different twist, skip the cinnamon sugar coating and drizzle the cooled muffins with a simple powdered sugar glaze (1 cup powdered sugar + 2-3 tablespoons milk + ½ tsp vanilla extract).
Enjoy these little pockets of joy! They are the perfect companion for a cup of coffee or a cold glass of milk.