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, 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 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–Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!
- Butter
- Vanilla extract
Topping Ingredients
- Butter
- Granulated sugar
- Cinnamon
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
Ingredients
MUFFINS
- 2 cups (250g) all-purpose flour
- 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
- 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 2/3 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.
Looking for More Muffin Recipes?
Old Fashioned Apple Donut Muffins
Pumpkin Cream Cheese Swirl Muffins
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!