Cinnamon Sugar Donut Muffins

filed under: Bread · Breakfast · Muffins on October 24, 2019

Cinnamon Sugar Donut Muffins are perfect for your next coffee break or a quick bite to satisfy your sweet tooth! Combining a donut and a muffin makes total sense to me! Try my Pumpkin Cinnamon Rolls for another easy to make, delicious morning or anytime treat!

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Cinnamon Sugar Donut Muffins

Would you like a donut or a muffin? Hmmmmm…such a hard decision! Well, I have figured it all out for those of you that can’t decide–how about a combination of the two? And, while I am at it, I could add that Cinnamon Sugar Donut Muffins have a hint of a mini-donut-like taste. Have I gotten your attention now? Plus, these easy to make, and if you feel guilty, just make them a mini size!

Cinnamon Sugar Donut Muffins on a Wire Rack

Cinnamon Sugar Donut Muffins Recipe

I feel like these Cinnamon Sugar Donut Muffins are a step up from my go-to cinnamon and sugar covered toast in the morning. They have the same great flavor, but are just a little more fun to eat! Watch out, though! Both kids and adults love these treats, so put some away for yourself before other hands and mouths get to them! Not that you need another reason to make these muffins, but I bet you have most of the ingredients on hand to make them! Bonus, I know!

Muffin Ingredients

  • Flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Cinnamon
  • Milk
  • Egg
  • Butter
  • Vanilla extract

Topping Ingredients

  • Butter
  • Granulated sugar
  • Cinnamon

Dipping Donut Muffin into Butter and Cinnamon Sugar

How to Make Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins are really easy to make, and go so well with coffee, tea, or milk! To get started, preheat the oven to 350°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. In a smaller bowl, mix the rest of the muffin ingredients. Pour the milk mixture into the flour mixture and stir until there are no lumps. Fill a greased muffin tin with the batter and bake the muffins for 20-24 minutes. Carefully take them out of the oven to sit for a few minutes before removing them to a rack to cool. The final step is to add the cinnamon and sugar topping. Dip the tops of the muffins into the melted butter and then roll the tops into the cinnamon sugar. I admit I am usually a top of the muffin fan, but I ate the entire muffin with no problem!

Cinnamon Sugar Donut Muffins in a Pan

5 from 10 votes
Cinnamon Sugar Donut Muffins
Prep Time
5 mins
Cook Time
20 mins
Cool
10 mins
Total Time
35 mins
 

Cinnamon Sugar Donut Muffins blend the taste of your favorite sugar donut with a cinnamon-flavored muffin.

Course: Breakfast, Dessert
Cuisine: American
Keyword: Cinnamon Sugar Donut Muffins
Servings: 12
Calories: 304 kcal
Author: Amanda Rettke-iambaker.net
Ingredients
MUFFINS
  • 2 cups (250g) all-purpose
  • 1 1/2 cups (300g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups (368g) milk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
TOPPING
  • 4 tablespoons butter, melted
  • 3/4 cup (150g) sugar, granulated
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350°F.

  2. In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.

  3. In a separate bowl, whisk together milk, egg, melted butter, and vanilla.

  4. Pour the milk mixture into the flour mixture and stir just until no big lumps remain. The batter will be a bit runny.

  5. Fill prepared muffin pan about 2/3 full of batter per spot. For mini muffins bake 12-14 minutes, for full-size muffins, bake 20-24 minutes.

  6. Remove from oven and let rest in pan for 5 minutes before placing the muffins on a rack to cool.

  7. Once cooled, combine sugar and cinnamon topping. Dip tops of muffins in the melted butter then roll the top in the cinnamon sugar to coat. Place back on the rack and repeat with remaining muffins.

Cinnamon Sugar Donut Muffins

Looking for More Muffin Recipes?

Glazed Pumpkin Spice Muffins

Old Fashioned Apple Donut Muffins

Pumpkin Cream Cheese Swirl Muffins

Banana Zucchini Muffins

Cinnamon Sugar Donut Muffins Stacked

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Comments

  • Lois says:

    The day I received this recipe, I knew I had to make them immediately – which I did. I have had celiac disease for 45 years so I swapped out the flour with GFJules gluten-free flour (the BEST gf flour EVER) and they were FABULOUS! So easy to make and you don’t even need a mixer! This recipe has been put in my “favorite” recipe folder and will be made over and over again. Thank you!

    • Amanda Rettke says:

      So thrilled that you enjoyed them, Lois!!! I will definitely try out that flour! 🙂

  • Sherri says:

    Can these be made ahead and frozen?

  • Beryl Williams says:

    Absolutely love your recipes

  • Susan says:

    My grandson is allergic to eggs and nuts. Could I leave out the egg and maybe substitute with something else?

  • Lisa says:

    Reply for Susan: You can use the liquid from a can of chickpeas as an egg sub. 3 tbs = 1 egg.

  • Vonnie says:

    Fun recipe. I used to make these with my Mom (many years ago) and we called them Baked Doughnuts. Thank you for sending. Now I don’t have to go through my recipe file to find the recipe!!

  • TriciaAnn Rieger says:

    Amanda, your site looks great- new recipe on top is awesome- will still read your fun posts!😊

    • Amanda Rettke says:

      Thank you so much, Tricia!!! I’m thrilled you like it! <3

  • Sal says:

    Love your recipes Thankyou hun

  • Janice Wright says:

    I really like your recipes.Do you have any that don’t call for milk.I’m lactose intolerant and I would really like those.

  • Annie says:

    Use any of the nut milks or Lactaid……they’re all lactose free. I am also and prefer almond milk unsweetened or the original. Never have an issue with baking or cooking!

  • Ron cluff says:

    tried to find the pumpkin spice donut muffin and the apple donut muffin but it keeps saying
    opps not found help help

  • Laurie says:

    Yummy recipe, easy and better than cinnamon toast! Love the new website and seeing recipe first, a step above other sites. My only comment in the redesign is – would love a picture of the recipe, like it shows before pressing the print button, then the picture disappears

    • Amanda Rettke says:

      Thanks, Laurie! Will work on that!

  • Jan says:

    Everybody in my family loved these! Said they taste like a popular treat at one of our local coffee shops, Foxy Loxy (Savannah, GA)! Thank you for the recipe!

  • Joan E Emery says:

    These are the French Breakfast Muffins from an early Betty Crocker Recipe book. My book was destroyed years and and I have been using another recipe instead. These are awesome.

  • Carol Pierce says:

    In line 5 of your directions I noticed an error (Fill prepared pie tin cup). Some people might get confused about using pie tin cups. I’m sure it was a type-o.I really enjoy your recipes. I love the way you have them printed out. It makes it so easy to copy and print. Thank you for all the lovely recipes you share with us.

    • Amanda Rettke says:

      Oh goodness, I think you are right! I will change to “muffin pan”. Thanks for that!

  • D Wright Downs says:

    I make these in my donut pans…just adjust the time for my new oven. We like the donut shape and I am finding more things to make in the donut pans LOL. Kids especially like the shape and have different sized pans and the donut hole pans, too.

  • Georgina Beaumont says:

    Loved these! Thank you

  • JoyceK says:

    Like your husband, this is a favorite recipe of mine! But I am writing to tell you how much I LOVE the changes you made to your page! LOVE the easy to find recipe now. LOVE that it automatically comes up “print friendly”. THANK YOU so much, Amanda!! You have great recipes that I love! Thank you for the new and improved site!

  • JoyceK says:

    If you decide to put a picture back on the recipe, please give the option to print without the picture as many sites do; it saves a lot of ink. And it saves us from using an app to remove the picture before printing. I love the new recipe format that prints without a picture.

  • Dawn says:

    I could not believe my eyes, When at the 1st glance of your site i spotted your recipe for cinnamon sugar donut muffins, I have been thinking about them for a long time, My mom use to make them in the morning for me. My my recently passed away and i have been wishing i could find the recipe to make them, Just to smell them reminds me of my mom and they look and taste just like hers did, Thankyou, The memories or came back 🙏🏻😀

  • Donna says:

    I can hardly wait to try you r amazing thanks for all the wonderful recipes Donna

  • shelley says:

    Im assuming that for the muffins you use unsalted butter? I never know unless they also add salt to the recipe.
    Thank you these sound so [email protected]@@!!!

    • Amanda Rettke says:

      I have used both and liked the results with both kinds of butter. Generally, I use unsalted though. 🙂

  • Gretchen says:

    Don’t know what I did wrong!! :-((
    Dense, chewy, doughy, ughh!
    Not like a muffin. Not like a donut.
    Tried to like them but just couldn’t.

    • Amanda Rettke says:

      Sounds like your baking powder was bad, didn’t work. 🙁

  • Deirdre says:

    Another great recipe – thanks! Love the new format with the recipe at the top.

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