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!


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–Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!
  • 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

4.93 from 26 votes
Cinnamon Sugar Donut Muffins
Prep Time
5 mins
Cook Time
20 mins
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
  • 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
  • 4 tablespoons butter, melted
  • 3/4 cup (150g) sugar, granulated
  • 1 teaspoon ground cinnamon
  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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  • Ruth Fike says:

    Your recipes sound good!

  • Lindsay says:

    If you add nutmeg to the muffin batter, they taste JUST like the mini donuts you get at the fair.

  • Rose says:

    Would gluten free flour work?

  • Pam says:

    These look wonderful. I can’t wait to try this. Another great recipe to try. Thanks for all your ideas and recipes!!

  • Christine Ray says:

    These little gems are amazing and addictive. Easy to make and too easy to eat!! Family favorite. They are even better than the apple cider donuts we buy from the orchard next to us.

    • Amanda Rettke says:

      WOW! Huge compliment, thank you! <3

  • Khyati says:

    Hey instead of egg what can I use please let me know

  • Pam says:

    If I’m out of AP flour, could I substitute with self rising and leave out the baking powder?

    • Amanda Rettke says:

      You can definitely try! I have not tested that so can’t speak to its effectiveness.

  • Cynthia says:

    Hello! Is there any chance this recipe would work with plant-based milk and butter? Or would it affect the taste and consistency of the batter?

    • Amanda Rettke says:

      I haven’t tried that so can’t speak to its effectiveness. However, love the idea. 🙂

  • Sone says:

    I love it when you recepies pop up very interesting love it

  • Tana Tana says:

    Awesome 🥰

  • Rachael says:

    These are so good. They’re fluffy and buttery. The butter/cinnamon sugar creates a sort of caramel coating on top. Super easy to make too. I sprayed the muffin tin with cooking spray (I didn’t have liners) and they came out easily!

  • Jo says:

    The muffins was too dry, but the tast was delicious. I will make them again and use oil instead of 2 Tablespoon of butter.

  • Becky says:

    LOVE these. Do you think you could add frozen fruit without changing anything else in the recipe?

  • Evie says:

    Can I use almond extract instead?

    • Amanda Rettke says:

      You can, but I have not tested that substitution.

  • Abigail Wenderson says:

    Wow, amazing recipe. I found this perfect to make on my kid’s birthday.

  • Sally says:

    I tried to make these but the batter was really liquidy and overly sweet – it also didn’t have a donut texture. Can you help? Thanks

  • Ian D'Rozario says:

    Good recipe, quick to make.
    Thank You.

  • Cindy says:

    Best recipe! Quick, easy & flavorful! Could leave out the cinnamon & use as a base recipe for other muffins such as chocolate chip, banana, blueberry, etc. Love this!

  • annie solomon says:

    I made 12 regular sized muffins, and dipped tops in butter/cinnamon sugar mixture. The amount of ingredients for the topping seemed excessive, so I only used 2 T butter, and that was the exact right amount for all. I made the recipe’s amount of the cinnamon sugar and have a ton left. Next time I will half that, too.

  • Brittany says:

    I want to preface this by saying that I am not a baker and have burned more things than I can count, but quarantine has put me in a baking mood and I stumbled upon this recipe. These came out beautifully, the recipe was easy to follow, and I’m excited for my parents to try them!

  • Wahidah Nicholson says:

    Mine turned out quite dry, what did I do wrong?

    • Amanda Rettke says:

      If they were dry, they might have neem overbaked.

  • Kate says:

    Hello! These sound delicious. I’m going to try to make them for my daughter’s 6th birthday next weekend 🙂 *Do you have a recommendation on how long to cook them if we use mini muffin cups rather than regular size, so they don’t turn out dry or overcooked? Thanks so much for your help!

  • Kate says:

    Hellooo again! I just realized I didn’t read the recipe well enough and found the baking time for mini muffins. So no need to respond! Thank you!! 🙂

  • Dome says:

    Do you used unsalted butter or regular?

    • Elizabeth Keeney says:

      Hi, Dome! I work with iambaker and am happy to help with questions. We used regular (salted) butter in this recipe. Have a wonderful day!

  • Marlene says:

    I used an all purpose gluten free flour and instead of regular milk I used buttermilk. I also made sure all ingredients were room temp. I sprayed mini muffin tins with coconut oil. They turned out amazing. My daughter (who has Celiac) is going to LOVE them ❤️

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.