Cinnamon Sugar Donut Muffins (Bakery-Style & Easy)
Cinnamon Sugar Donut Muffins combine everything we love about classic cake donuts with the ease of muffins. They’re soft and tender on the inside, lightly crisp on the outside, and coated in a buttery cinnamon-sugar layer that melts into every bite. No frying, no yeast, and no special equipment required.
Perfect for breakfast, brunch, or a cozy afternoon treat, these donut muffins come together quickly and use simple pantry ingredients. If you love cinnamon donuts, this recipe will become a go-to favorite.
Why You’ll Love This Recipe
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Tastes just like a classic cinnamon sugar donut
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No frying or yeast required
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Soft, fluffy texture
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Ready in under 30 minutes
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Perfect for kids and adults alike
These muffins are best enjoyed warm, but they also store beautifully for later.
Ingredients
Makes 12 muffin-size donut muffins.
Muffins
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1¾ cups (220 g) all-purpose flour
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¾ cup (150 g) granulated sugar
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1½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground nutmeg (optional, but traditional)
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¾ cup (180 ml) milk
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1 large egg
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⅓ cup (80 ml) vegetable oil or melted butter
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1 teaspoon vanilla extract
Cinnamon Sugar Coating
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½ cup (115 g) unsalted butter, melted
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¾ cup (150 g) granulated sugar
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1½ tablespoons ground cinnamon
How to Make Cinnamon Sugar Donut Muffins
1. Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a standard 12-cup muffin pan or line with paper liners.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. This ensures even rising and flavor distribution.
3. Mix the Wet Ingredients
In a separate bowl, whisk milk, egg, oil (or melted butter), and vanilla extract until smooth.
4. Combine
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix—this keeps the muffins soft and tender.
5. Bake
Divide the batter evenly among muffin cups, filling each about ¾ full.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Cinnamon Sugar Coating
6. Prepare the Coating
In one bowl, place melted butter.
In another bowl, mix sugar and cinnamon.
7. Coat the Muffins
While muffins are still warm, dip each muffin top (or entire muffin) into melted butter, then roll generously in cinnamon sugar.
Place back on the rack and allow the coating to set slightly.
Tips for Perfect Donut Muffins
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Don’t overmix the batter
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Coat while warm so the sugar sticks well
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Use nutmeg for authentic donut flavor
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Brush instead of dip for less mess
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Serve warm for best texture and taste
Variations
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Apple Cinnamon Donut Muffins: Add ½ cup finely diced apples
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Pumpkin Spice: Replace milk with pumpkin purée and add pumpkin spice
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Chocolate Chip: Add mini chocolate chips to the batter
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Vegan Version: Use plant-based milk and egg substitute
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Glazed Version: Skip cinnamon sugar and drizzle with vanilla glaze
Serving Suggestions
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Serve with coffee or hot chocolate
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Perfect for brunch tables and bake sales
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Add to breakfast boards
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Great as a lunchbox treat
Storage & Freezing
Store in an airtight container at room temperature for 2 days or refrigerate for 4 days.
Freeze uncoated muffins for up to 2 months. Thaw, warm slightly, then coat with butter and cinnamon sugar before serving.
A Sweet Classic Made Easy
Cinnamon Sugar Donut Muffins deliver all the nostalgic flavor of a bakery donut with none of the fuss. Soft, comforting, and coated in sweet cinnamon goodness, they’re the kind of treat that disappears fast.