These Cinnamon Sugar “Donut” Muffins are the perfect combination of a fluffy muffin and a classic cinnamon-sugar donut. They are tender and buttery on the inside, lightly golden around the edges, and finished with a generous coating of cinnamon sugar.
They’re easy to make without yeast, frying, or special equipment, making them perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
1. Prepare the Oven
Preheat your oven to 375°F (190°C).
Grease a standard 12-cup muffin pan or line it with paper liners.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 2–3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
4. Make the Batter
Add about one-third of the dry ingredients to the butter mixture and mix gently.
Add half of the milk and continue alternating between the dry ingredients and milk, beginning and ending with the dry ingredients.
Mix only until everything is combined.
Do not overmix the batter, or the muffins may become dense.
5. Fill the Muffin Pan
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
6. Bake
Bake for approximately 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Allow them to cool in the pan for about 5 minutes before transferring them to a wire rack.
Make the Cinnamon Sugar Coating
While the muffins are still warm, prepare the topping.
Place the granulated sugar and cinnamon in a shallow bowl and mix well.
Melt the butter in a separate bowl.
Coat the Muffins
Dip or brush each warm muffin lightly with melted butter.
Immediately roll it in the cinnamon sugar, making sure the top and sides are nicely coated.
Repeat with the remaining muffins.
Tips for the Best Donut Muffins
Use softened butter: It creams more easily with the sugar and helps create a light texture.
Don’t overmix: Stop mixing as soon as the flour disappears.
Coat while warm: Warm muffins absorb the butter and cinnamon sugar beautifully.
Don’t overbake: Take them out as soon as a toothpick comes out clean to keep the centers soft.
Use fresh cinnamon: Good-quality cinnamon makes a noticeable difference in the finished flavor.
Easy Variations
Nutmeg Donut Muffins
Add ¼ teaspoon ground nutmeg to the batter for a flavor that’s even closer to a traditional cake donut.
Vanilla Glaze
Instead of cinnamon sugar, drizzle the cooled muffins with a simple glaze made from powdered sugar, vanilla, and a little milk.
Chocolate Chip
Fold ½ cup mini chocolate chips into the batter before baking.
Apple Cinnamon
Add ½ cup finely diced peeled apple to the batter for a fruity variation.
How to Store Them
Store the muffins in an airtight container at room temperature for up to 3 days.
For the best texture, gently warm them for a few seconds before serving.
You can also freeze the uncoated muffins for up to 3 months. Thaw at room temperature, warm slightly, then brush with melted butter and coat with fresh cinnamon sugar.
Final Thoughts
Cinnamon Sugar “Donut” Muffins are an easy way to enjoy the comforting flavor of a cinnamon-sugar donut without deep-frying. They’re fluffy, buttery, warmly spiced, and coated in just the right amount of crunchy cinnamon sugar.
Serve them warm with coffee, tea, or a cold glass of milk for a simple homemade treat everyone will love.