Cinnamon Sugar Donut Muffins

If you love donuts but don’t want to deal with frying, these cinnamon sugar donut muffins are the perfect answer.

They have that classic donut flavor and the buttery cinnamon sugar coating you know and love, but they bake right in a muffin tin.

The inside is soft and a little bit like cake, with a nice hint of nutmeg. Once you dip the tops in butter and roll them in cinnamon sugar, they taste just like an old fashioned donut.

I like to make these on lazy weekend mornings when I want something sweet without too much effort.

They are best served warm, so try to eat one fresh out of the oven. Trust me, it is worth it.

Why You’ll Love It

Donut-Like Flavor – They bake up tender and cakey inside, with a buttery cinnamon-sugar coating that tastes like a fresh donut.

Warm, Rich Flavor – Nutmeg and vanilla add warm depth, making each bite more flavorful than a basic muffin.

Perfect Texture – The crisp sugar coating gives every muffin a delightful contrast against the soft, moist center.

Bakery-Worthy Finish – Their golden tops and sparkling cinnamon sugar make them look bakery-worthy without complicated decorating.

Recipe Ingredients

For the Muffins

• 2 cups All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Ground Nutmeg
• 1/2 cup Granulated Sugar
• 1/3 cup Vegetable Oil
• 1 Large Egg
• 3/4 cup Whole Milk
• 1 tsp Vanilla Extract

For the Coating

• 1/2 cup Unsalted Butter, melted
• 3/4 cup Granulated Sugar
• 2 tsp Ground Cinnamon

Directions

Step 1

Preheat your oven to 350F (175C). Grease a standard 12-cup muffin tin generously with butter or nonstick spray.

Step 2

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg until evenly combined.

Step 3

In a separate bowl, whisk together the granulated sugar, vegetable oil, egg, whole milk, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix.

Step 4

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Step 5

While the muffins bake, place the melted butter in a small bowl. In another small bowl, mix together the granulated sugar and ground cinnamon.

Step 6

As soon as the muffins are cool enough to handle, dip the top of each muffin into the melted butter, then immediately roll it generously in the cinnamon sugar mixture until fully coated. Serve warm for the best experience.

My Tips

Measure the Flour Carefully

For light muffins, spoon the flour into the measuring cup instead of scooping it directly from the container. Level the top gently without pressing the flour down.

Scooping can pack too much flour into the cup, which makes these muffins dry and dense. For the most accurate result, use 240 grams of flour.

Use Room Temperature Ingredients

I recommend letting the egg and milk sit at room temperature for about 20 minutes before mixing. They will blend more smoothly with the oil and sugar.

Cold ingredients can make the batter less even. Room temperature ingredients help the muffins rise evenly and give them a softer texture.

Mix the Batter Gently

Add the wet mixture to the dry ingredients and fold with a spatula only until the flour disappears. A few small lumps are completely fine.

Too much mixing develops the flour and makes the muffins firm instead of soft. Stop as soon as there are no large dry pockets at the bottom of the bowl.

More Recipes

• Biscoff Cinnamon Rolls
• Churro Bites with Chocolate Dipping Sauce
• Cinnamon Roll Bread Pudding
• Easy Cinnamon Cheesecake Roll-Ups
• New York Crumb Cake

Frequently Asked Questions

Why should I avoid overmixing the batter?

Stir the wet and dry ingredients only until the flour is mostly blended. Overmixing can make the muffins dense instead of light and tender.