Cinnamon Sugar Donut Muffins are the perfect fusion of soft, fluffy muffins and the irresistible flavor of classic cinnamon donuts. These delicious treats offer the nostalgic taste of bakery donuts without the need for deep frying.
With a buttery texture and a sweet, spicy coating, they make a delightful breakfast, brunch addition, or anytime snack. Whether you’re entertaining guests or treating yourself on a cozy weekend, these muffins are sure to satisfy your sweet cravings with their warm aroma and melt-in-your-mouth softness. They’re quick to make, require simple pantry ingredients, and are a hit with both kids and adults.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup milk (whole or 2% preferred)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional for donut flavor)
For the cinnamon sugar coating:
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper muffin liners for easy cleanup.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2 to 3 minutes using an electric mixer.
3. Add the Wet Ingredients:
Add the eggs, one at a time, beating well after each addition. Mix in the milk and vanilla extract until fully combined. The mixture might look slightly curdled at this point, which is normal.
4. Mix the Dry Ingredients Separately:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg if using. Nutmeg adds a traditional donut flavor that enhances the overall taste.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to dense muffins. The batter will be thick and spoonable.
6. Fill Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This ensures the muffins rise nicely without overflowing.
7. Bake to Perfection:
Bake in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and firm to the touch.
8. Prepare Cinnamon Sugar Coating:
While the muffins are baking, mix the granulated sugar and cinnamon in a small bowl. Melt the butter in a separate bowl and set both aside for coating.
9. Dip and Roll:
Once the muffins are done, allow them to cool slightly for 5 to 10 minutes. Dip each muffin top (or the whole muffin if desired) in the melted butter, then roll in the cinnamon sugar mixture to coat generously.
10. Serve Warm or Store:
These muffins are best served warm when the coating is fresh and slightly crisp. However, they can be stored in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave to restore their soft texture.