Quick and easy Cinnamon Sugar Donut Muffins are soft and fluffy with a buttery, cinnamon sugar coating that melts in your mouth! Whether you’re serving with breakfast, enjoying with an afternoon cup of coffee or adding to your dessert table, these adorable donut muffins are sure to be a hit!
Looking for more yummy breakfast recipes? Make sure to try my Homemade Cinnamon Rolls Recipe, Homemade Buttermilk Biscuits and Strawberry Muffins!
Donut Muffins Recipe
These easy Cinnamon Sugar Donut Muffins are the ultimate treat for any time of the day. Whether you consider these to be be muffins or cupcakes, they are most definitely delicious! Soft, tender and fluffy with a generous cinnamon sugar coating that tastes just like a churro. Full of flavor and warmth, these easy muffins taste just like your favorite donuts!
These adorable little muffins are a delightful blend of two favorites and are quite easy to make. Because they are coated with cinnamon and sugar, they are a lot like a little cake donut. Both kids and adults love them! Whether you’re planning a cozy weekend breakfast or just need something sweet to accompany your afternoon tea, these donut muffins are the answer.
Why You’ll Love This Recipe
We can’t get enough of this easy treat! Perfect for cozy weekends at home or holiday brunch, these mini cinnamon sugar cupcakes are a delight! Here’s why you’re going to love them as much as we do:
- Best of both worlds. The softness of a muffin, the sweetness of a donut, this easy treat is a blend of two favorites!
- Versatile. I love this cinnamons sugar donut muffin but you could coat the muffins with a simple glaze or powdered sugar. Consider adding fruit, chocolate chips or nuts to the batter for a fun twist.
- Perfect any time of day. Whether it’s a morning treat, an evening dessert, or with an afternoon cup of coffee or tea, these muffins are delicious any time of day.
What You’ll Need
This easy recipe calls for pantry staples that you likely already have on hand. Let’s take a quick look at what is in this easy recipe and, as always, you can find the full, printable recipe card at the end of this post.
- all purpose flour – Provides structure for the muffins.
- baking powder – The leavening agent in these muffins, the baking powder helps the muffins to rise and gives them their light and fluffy texture.
- salt – Balances the sweetness and enhances the flavor of the other ingredients.
- nutmeg – Nutmeg goes so well with the cinnamon sugar coating and adds a lovely flavor to the muffins. Use freshly grated nutmeg or ground nutmeg.
- unsalted butter – Creates a rich, flavorful, moist muffin.
- granulated sugar – Adds sweetness to the muffins.
- egg – Use a room temperature egg so it incorporates easily into the batter.
- vanilla extract – Adds flavor and warmth to the muffins.
- milk – I used whole milk but 2% can also be used in this recipe. Almond milk and other milk can be used in this recipe but it will affect the flavor and texture slightly.
Coating
- unsalted butter – The baked muffins get rolled in the melted butter before coating in cinnamon and sugar.
- sugar and ground cinnamon – Creates a lovely coating that soaks into the muffin creating an amazing donut muffin.
How To Make Donut Muffins
Let’s take a quick look at how to make donut muffins and, as always, you can find the full, printable recipe card at the end of this post.
- Preheat oven to 350°F. Combine flour, baking powder, salt and nutmeg in a medium bowl. Whisk to combine.
- In a large bowl or the bowl of a stand mixer, beat the butter for 1 to 2 minutes. Add the sugar and beat another 1 to 2 minutes.
- Beat in the egg and vanilla extract, mixing until smooth and thick.
- Add the flour mixture in three additions and the milk in two additions, beginning and ending with the flour mixture.
- Spray a mini muffin pan with nonstick cooking spray. I prefer a silicone muffin pan but any mini muffin pan will work. Scoop the batter evenly into the muffin pan (a small cookie scoop works great). You’ll get between 18 and 19 muffins.
- Bake 10 to 12 minutes in a preheated, 350°F oven, or until an inserted toothpick comes out clean or with a few moist crumbs.
Cinnamon Sugar Coating
- Melt butter in a bowl. In another bowl combine sugar and ground cinnamon.
- Roll each cupcake in the melted butter and then in the cinnamon sugar.
- Set on a cooling rack and wait about 20 minutes. The flavor gets better as the cupcakes absorb the butter and cinnamon sugar. Enjoy!
Storage Information
Leftover muffins should be stored in an airtight container for up to 3 days or refrigerate for up to 1 week.
To freeze, let cool completely and transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw at room temperature.
To make in advance, prepare the batter a day in advance, cover and refrigerate. Bring to room temperature before baking.
Variations To Try
- Mix Ins. Chocolate chips, chopped nuts and fruit are all delicious additions to this recipe. Start with a half a cup and add more if needed.
- Glaze. Make a simple glaze with powdered sugar, milk and a few drops of vanilla extract instead of the cinnamon sugar mixture.
- Spices. Add different spice blends to the batter for more flavor. Try pumpkin pie spice or apple pie spice. Consider adding some to the cinnamon sugar mixture as well!
Frequently Asked Questions
- I don’t have nutmeg, what else can I use? Cinnamon can be used in place of the nutmeg.
- How do I know when the muffins are baked? An inserted toothpick should come out clean or with a few moist crumbs.
- Can I use a regular muffin pan instead of a mini muffin pan? Sure! You will need to bake the muffins longer so adjust accordingly.
Trish’s Tips and Tricks
- Room temperature ingredients. Ensure your butter and egg are at room temperature. This guarantees a smoother batter.
- Don’t over mix. Mix just until ingredients are combined to ensure a fluffy muffin texture. Over mixing will lead to tough muffins.
- Silicone muffin pans are non-stick which makes removing the muffins a breeze.
- Use a cookie scoop to divide the batter evenly among the muffin cups.
More Delicious Muffin Recipes
- Cranberry Orange Muffins
- Morning Glory Muffins
- Raspberry Lemon Muffins
- Pumpkin Cream Cheese Muffins
- Pumpkin Spice Doughnut Hole Muffins
Cinnamon Sugar Donut Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg or ground nutmeg
- 6 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
- ½ cup whole milk
Coating
- 6 tablespoons unsalted butter
- ½ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan (I prefer silicone) with nonstick cooking spray. Set aside.
- In a medium bowl combine flour, baking powder, salt and nutmeg.
- In a large bowl, using an electric mixer, or the bowl of a stand mixer, beat the butter for 1 to 2 minutes. Add the sugar and beat on medium speed until blended and creamy, another 1 to 2 minutes.
- Beat in the egg and vanilla extract, mixing until smooth and thick.
- With the mixer on low speed, add the flour mixture in three additions and the milk in two additions, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.
- Scoop batter into mini muffin pan (a small cookie scoop works great).
- Bake until tops feel firm and a toothpick inserted in the center comes out clean, about 12 minutes. Cool cupcakes about 5 minutes in the pan, then carefully transfer cupcakes onto cooling rack.
Coating
- Melt butter in a bowl and set aside. In another bowl combine sugar and ground cinnamon.
- One at a time, roll each cupcake in the melted butter and then in the cinnamon sugar.
- Set on a cooling rack and wait about 20 minutes. The flavor gets better as the cupcakes absorb the butter and cinnamon sugar. Enjoy!
Notes
Nutrition
Originally published March 12, 2010.
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Wow! I am so happy to see that you have started a blog. I have been following your posts on Flickr for some time now and everything that you create is gorgeous. I really look forward to seeing everything creative that you come up with. Thanks for being such great inspiration.
Anne-Estelle- Thanks for the link. I don't speak French, so I can't read the post, but I assume is all good! =)
Nikki- Thanks so much for letting me know you gave them a try! So glad you enjoyed them!!
Wow, these are so good! I made them for a little treat after dinner last night. They were so easy to make and delicious to boot. Everyone loved them. They tasted like a bite size coffee cake. Thanks for the recipe. I will surely be making them again!
Hi Glory,
You can read the post on http://bandit-magazine.com/2010/03/des-gateaux-a-admirer-by-glorious-treats/
Thanks a lot!!!!!!
Thanks for the encouraging comments Nancy, Lisa and Ally!
Anne-Estelle, I'd be happy for you to do a write up on me (including some pictures) for your Web- Magazine. Please send me a link to the post when you have it up. Thanks!
Hi Glory,
Very, very, very beautiful job! I would like to write an article about your creations for a french webmag called BANDIT-MAGAZINE.COM
Are you OK if I use some of your pics to illustrate my post about you?
I've been following you on flikr and have been waiting for you to start a blog! Glad to see you did…
Ally @ High Heels & Aprons
I've been making these since you first shared the recipe on flickr, and they are soooo good! I'll have to invest in some of those silicone pans.
OMG, they remind me of Tiny Tom Donuts that I only get once a year when I go to the CNE (Canadian National Exhibition). I will try this one soon. Thanks Glory!