These soft, fluffy muffin-style donuts are coated with a sweet cinnamon sugar topping, offering a delightful treat that tastes just like the classic donut, without the frying. Whether for breakfast, a snack, or dessert, these cinnamon sugar donut muffins will quickly become a favorite in your kitchen.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon vegetable oil
For the topping:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin liners.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs. Add the milk, melted butter, vanilla extract, and vegetable oil. Mix until combined.
Gradually add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be thick.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the cinnamon sugar topping by combining the sugar and cinnamon in a small bowl.
Once the muffins are done, remove them from the oven and allow them to cool for 5 minutes. Then, dip the tops of each muffin into the melted butter, followed by the cinnamon sugar mixture.
Serve warm or at room temperature.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Storage/Reheating
These muffin donuts can be stored in an airtight container at room temperature for up to 2-3 days. To reheat, I simply pop them in the microwave for a few seconds, or you can warm them in the oven at 350°F (175°C) for 5-7 minutes to restore that fresh-baked goodness.
FAQs
How do I know when the muffins are fully baked?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean. If it comes out with wet batter, they need a few more minutes in the oven.
Can I freeze these cinnamon sugar donut muffins?
Yes! I often freeze the muffins for later. Once they’ve cooled, wrap them tightly in plastic wrap or place them in a freezer bag. They’ll keep in the freezer for up to 2 months. To reheat, simply microwave them or warm them in the oven.
Can I use whole wheat flour in this recipe?
You can substitute whole wheat flour for some or all of the all-purpose flour, but be aware that this will result in denser muffins. If you prefer a fluffier texture, I recommend using mostly all-purpose flour.
What if I don’t have nutmeg?
If I don’t have nutmeg on hand, I just leave it out or replace it with an extra pinch of cinnamon. The muffins will still taste delicious!
How do I make these muffins dairy-free?
To make these muffins dairy-free, simply replace the milk with a plant-based alternative like almond milk or oat milk, and use dairy-free butter in place of the unsalted butter.
Conclusion
Grandma’s Fluffy Cinnamon Sugar Donut Muffins are the perfect treat for any time of day. The soft, fluffy texture combined with the sweet cinnamon sugar coating is absolutely irresistible. This easy-to-make recipe offers all the classic flavors of a donut without the frying, making it a wonderful option for breakfast, snack time, or dessert. Whether you’re serving them warm or at room temperature, these muffins are sure to bring comfort and joy to anyone who tries them!
Recipe:
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Grandma’s Fluffy Cinnamon Sugar Donut Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These soft, fluffy muffin-style donuts are coated with a sweet cinnamon sugar topping, offering a delightful treat that tastes just like the classic donut, without the frying.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon vegetable oil
For the topping:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs. Add the milk, melted butter, vanilla extract, and vegetable oil. Mix until combined.
- Gradually add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be thick.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the cinnamon sugar topping by combining the sugar and cinnamon in a small bowl.
- Once the muffins are done, remove them from the oven and allow them to cool for 5 minutes. Then, dip the tops of each muffin into the melted butter, followed by the cinnamon sugar mixture.
- Serve warm or at room temperature.
Notes
These muffins can be stored in an airtight container at room temperature for up to 2-3 days.
To reheat, microwave them for a few seconds or warm them in the oven at 350°F (175°C) for 5-7 minutes.
These muffins can be frozen for up to 2 months. Wrap them tightly in plastic wrap or place them in a freezer bag for storage.
If you don’t have nutmeg, you can replace it with extra cinnamon or leave it out entirely.
To make the muffins dairy-free, use plant-based milk and dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
