Donut Muffins with Cinnamon Sugar
These easy donut muffins are tender, buttery, and coated in cinnamon sugar. Ready in 30 minutes with simple pantry ingredients - perfect for weekend breakfast or brunch!
Ingredients
For the Muffins
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ½ cup milk whole milk preferred
- ⅓ cup butter melted and cooled
For the Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- 5 tablespoons butter melted, for dunking
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly or line with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- In a smaller bowl, beat the egg lightly with a fork. Add the milk, vanilla extract, and melted butter (cooled). Mix until smooth and combined.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon just until no dry flour is visible. Do not overmix - small lumps are okay and desired for fluffy muffins.
- Scoop the batter into the prepared muffin cups, filling each about halfway to three-quarters full.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- While the muffins bake, prepare the coating. Mix the cinnamon and sugar in one shallow bowl. Melt the butter for dunking in another shallow bowl.
- Let the baked muffins cool for about 5 minutes. Dip the top of each warm muffin in melted butter, let excess drip off, then immediately roll in the cinnamon-sugar mixture.
- Serve warm and enjoy! These are best eaten fresh but can be stored in an airtight container for up to 2 days.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The coating is best within the first few hours.
Freezing: Freeze muffins WITHOUT the coating for up to 2 months. Thaw completely, warm slightly, then coat with butter and cinnamon sugar before serving.
Mini Muffins: This recipe makes about 24 mini muffins. Bake for only 10-12 minutes.
Pro Tips: Use room temperature ingredients for best mixing. Don't skip the 5-minute cooling time before coating. Use fresh cinnamon for maximum flavor.