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 on a Wire Rack


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.

Dipping Donut Muffin into Butter and Cinnamon Sugar

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.

Cinnamon Sugar Donut Muffins in a Pan

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.
Cinnamon Sugar Donut Muffins

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.

Cinnamon Sugar Donut Muffins Stacked

More Muffin Recipes

4.94 from 31 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.



  • 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 (368 g) whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract


  • 4 tablespoons unsalted butter, melted
  • ¾ cup (150 g) granulated sugar,
  • 1 teaspoon ground cinnamon


  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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!! 🙂

    1. 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!

  7. 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 ❤️

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