Cinnamon-Sugar Donut Muffins
These cinnamon-sugar donut muffins are soft, fluffy, buttery muffins with the cozy flavor of a classic cinnamon-sugar donut. They’re easy to make, don’t require frying, and are especially delicious while still warm from the oven.
Ingredients
For the muffins
- 1¾ cups (220 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature if possible
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk
For the cinnamon-sugar coating
- ½ cup (100 g) granulated sugar
- 1½–2 teaspoons ground cinnamon
- 3 tablespoons (42 g) unsalted butter, melted
Instructions
- Prepare the oven and pan.
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin pan with butter or nonstick cooking spray. You can also use paper liners, although muffins baked directly in the pan are easier to coat completely with cinnamon sugar. - Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. - Cream the butter and sugar.
In a large bowl, beat the softened butter and granulated sugar for about 2–3 minutes, until the mixture is pale, light, and fluffy. This helps give the muffins a tender texture. - Add the egg and vanilla.
Beat in the egg until fully incorporated, then mix in the vanilla extract. Scrape down the sides of the bowl if necessary. - Combine the wet and dry ingredients.
Add about one-third of the flour mixture to the butter mixture and mix gently. Add half of the milk, followed by another third of the flour mixture. Add the remaining milk and finish with the remaining flour.Mix only until the batter comes together. Don’t overmix, because that can make the muffins dense instead of soft and fluffy.
- Fill the muffin pan.
Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. - Bake.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool briefly.
Let the muffins sit in the pan for about 5 minutes, then carefully transfer them to a wire rack. Don’t let them cool completely before coating them—the slight warmth helps the butter and cinnamon sugar adhere beautifully.
Make the cinnamon-sugar coating
- Mix the cinnamon sugar.
In a shallow bowl, combine the granulated sugar and cinnamon. Start with 1½ teaspoons of cinnamon and add more if you want a stronger cinnamon flavor. - Brush with butter.
Melt the butter and place it in another small bowl. Using a pastry brush, generously brush the outside and top of each muffin with melted butter. - Coat the muffins.
Immediately roll each muffin in the cinnamon sugar, making sure the top and sides are thoroughly covered. For an extra-crunchy coating, give them a second light brush of butter and another roll in cinnamon sugar.
Tips for the best donut muffins
- Use softened butter: It creams much better with the sugar and produces lighter muffins.
- Don’t overmix: Stop as soon as you no longer see streaks of flour.
- Don’t overbake: These muffins are best when they’re just cooked through and still soft inside.
- Coat while warm: Warm muffins absorb the buttery coating and hold onto the cinnamon sugar better.
- Want more cinnamon? Add ¾ teaspoon cinnamon to the muffin batter and 2 teaspoons to the coating.
- Want a richer flavor? Replace half of the milk with sour cream or plain Greek yogurt.
- For mini muffins: Bake for approximately 10–13 minutes, checking early.
Storage
Store the muffins in an airtight container at room temperature for 2–3 days. The cinnamon-sugar coating is at its best on the first day.
To bring them back to that fresh-from-the-oven texture, microwave one for about 10–15 seconds before serving.
Makes
12 regular donut muffins
They’re especially good with a cup of coffee, tea, or cold milk—and if you eat one while it’s still warm, the buttery cinnamon-sugar coating makes it taste remarkably close to a freshly fried donut
