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!
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, I could add that Cinnamon Sugar Donut Muffins have a hint of a mini-donut-like taste.
Cinnamon Sugar Donut Muffins Recipe
The base recipe for this muffin is simple and uses simple ingredients. It could stand on its own or you can add fruits to the batter. I do recommend all-purpose flour in this recipe as well as room temperature (or melted) dairy.
How to Store Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
More Muffin Recipes
Cinnamon Sugar Donut Muffins
Ingredients
MUFFINS
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups (309 g) whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
TOPPING
- 4 tablespoons unsalted butter, melted
- ¾ cup (150 g) granulated sugar,
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla.
- Pour the milk mixture into the flour mixture and stir just until no big lumps remain. The batter will be a bit runny.
- Fill prepared muffin pan about ⅔ full of batter per spot. For mini muffins bake 12-14 minutes, for full-size muffins, bake 20-24 minutes.
- Remove from oven and let rest in pan for 5 minutes before placing the muffins on a rack to cool.
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!
So thrilled that you enjoyed them, Lois!!! I will definitely try out that flour! 🙂
Can these be made ahead and frozen?
Absolutely love your recipes
My grandson is allergic to eggs and nuts. Could I leave out the egg and maybe substitute with something else?
Reply for Susan: You can use the liquid from a can of chickpeas as an egg sub. 3 tbs = 1 egg.
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!!
Amanda, your site looks great- new recipe on top is awesome- will still read your fun posts!😊
Thank you so much, Tricia!!! I’m thrilled you like it! <3
Love your recipes Thankyou hun
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.
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!