Homemade Cinnamon Sugar Donut Muffins
These Cinnamon Sugar Donut Muffins have all the cozy flavor of a classic cinnamon-sugar cake donut in an easy muffin form. They’re tender, fluffy, buttery, and finished with a generous cinnamon-sugar coating that gives every bite a deliciously sweet crunch.
They’re perfect for breakfast, brunch, afternoon coffee, or a simple homemade treat.
Ingredients
For the Muffins
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (180 ml) buttermilk
- ¼ cup (60 ml) whole milk
For the Cinnamon Sugar Coating
- ½ cup (100 g) granulated sugar
- 1½ teaspoons ground cinnamon
- 4 tablespoons (56 g) unsalted butter, melted
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Grease a standard 12-cup muffin pan or line it with paper liners.
For the most donut-like edges, lightly grease the pan rather than using liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Set aside.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for about 2–3 minutes, until light and fluffy.
This helps create a tender, airy muffin.
4. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until combined.
5. Add the Dry Ingredients
Add about one-third of the flour mixture to the butter mixture and gently mix.
Add half of the buttermilk and milk, then repeat:
Flour → milk → flour → remaining milk → flour
Mix only until the ingredients are combined.
Do not overmix the batter or the muffins can become dense.
6. Fill the Muffin Pan
Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
A cookie scoop makes this step quick and helps keep the muffins evenly sized.
7. Bake
Bake for 17–21 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Don’t overbake—the muffins should remain soft inside.
8. Prepare the Cinnamon Sugar
While the muffins are baking, combine the sugar and cinnamon in a shallow bowl.
Melt the butter in a separate small bowl.
9. Coat the Muffins
Let the muffins cool for about 5 minutes.
While they’re still warm, brush each muffin generously with melted butter.
Immediately roll or sprinkle the muffins in the cinnamon-sugar mixture, coating the tops and sides.
For an extra-thick coating, brush them with butter a second time and roll them through the cinnamon sugar again.
10. Serve
Serve warm or at room temperature.
They’re especially delicious with coffee, tea, hot chocolate, or a cold glass of milk.
Tips for Extra-Fluffy Donut Muffins
- Use room-temperature eggs and butter for a smoother batter.
- Don’t overmix once the flour is added.
- Fill the muffin cups evenly so they bake at the same rate.
- Don’t overbake—the centers should remain soft and tender.
- Coat the muffins while they’re still warm so the butter and cinnamon sugar adhere properly.
- For the most authentic donut texture, skip paper liners and generously grease the muffin pan.
Easy Variations
Apple Cinnamon
Fold 1 cup finely diced peeled apple into the batter. Add an extra ¼ teaspoon cinnamon for a warmer spice flavor.
Brown Sugar Cinnamon
Replace ¼ cup of the granulated sugar with packed brown sugar for a deeper caramel-like flavor.
Churro-Style
Add ¼ teaspoon ground nutmeg to the batter and give the finished muffins an extra-heavy cinnamon-sugar coating.
Vanilla Glazed
Instead of cinnamon sugar, drizzle the cooled muffins with a simple glaze made from:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Chocolate Cinnamon
Add ½ cup mini chocolate chips to the batter before baking.
Make-Ahead
The muffins can be baked a day ahead. Store them in an airtight container at room temperature.
For the freshest cinnamon-sugar coating, you can bake the muffins ahead and add the butter and cinnamon-sugar coating shortly before serving.
Storage
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
To refresh them, warm individual muffins in the microwave for about 10 seconds.
Freezing
Place uncoated, completely cooled muffins in a freezer-safe bag or container and freeze for up to 2 months.
Thaw at room temperature, then warm slightly and coat with melted butter and fresh cinnamon sugar.
Makes
12 donut muffins
For the best result, enjoy them while they’re still slightly warm. The combination of soft vanilla-cinnamon cake, melted butter, and crunchy cinnamon sugar makes these taste remarkably like freshly made cinnamon-sugar donuts.
