Craving doughnuts but not the mess of frying? These muffins are your perfect solution. Muffins that taste like doughnuts combine the soft, cakey interior of a classic breakfast muffin with the sweet, cinnamon-sugar goodness of a freshly fried doughnut. The result is a mouthwatering treat that’s easy to prepare, mess-free, and loved by both kids and adults.
These golden delights are ideal for breakfast, brunch, snacks, or even dessert. Made from pantry staples, they offer the nostalgic flavor of cinnamon doughnuts with the convenience of muffin baking. With a buttery topping and a cinnamon-sugar coating, each bite melts in your mouth and leaves you reaching for another. Whether you’re baking for your family, a school event, or just to treat yourself, this recipe will never disappoint.
Ingredients
For the muffins:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
For the topping:
1/4 cup (half stick) unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners. Greasing the tin directly without liners is preferred for a crisp outer texture similar to a real doughnut.
- Cream the butter and sugar together in a large mixing bowl until the mixture is light and fluffy. This helps incorporate air and gives the muffins a soft, cakey texture.
- Add the egg and beat well to combine. Stir in the vanilla extract and mix until smooth.
- Pour in the milk and stir again. The batter may look slightly curdled at this stage, but that’s completely normal.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. The nutmeg is essential—it’s the secret ingredient that gives the muffins that authentic doughnut flavor.
- Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Do not overmix or the muffins may become dense.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Use a spoon or cookie scoop for even distribution.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the muffins tender and moist.
- Remove the muffins from the oven and let them cool for 5 minutes in the tin. Then transfer them to a wire rack.
- While the muffins are still warm, dip the tops in the melted butter, allowing the excess to drip off.
- Immediately roll or sprinkle them in the cinnamon-sugar mixture. Make sure the topping coats the muffin top thoroughly for that delicious doughnut-like crust.
- Serve warm or let them cool completely and store in an airtight container. They remain soft and flavorful for up to 3 days, but are best enjoyed fresh.