Introduction

If you love the flavor of classic cinnamon sugar donuts but don’t want the hassle of frying, these Cinnamon Sugar Donut Muffins are the perfect solution. Soft, fluffy, and coated in buttery cinnamon sugar, these muffins taste just like your favorite donut shop treat — but baked right in your oven! Perfect for breakfast, brunch, or a sweet afternoon snack.

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 large egg
• ¾ cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients: In another bowl, whisk together melted butter, granulated sugar, brown sugar, egg, buttermilk, and vanilla extract until smooth.
4. Combine: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix — the batter should be slightly thick and smooth.
5. Bake: Divide the batter evenly into the muffin cups (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Coat: Let the muffins cool for 5 minutes in the pan, then remove and brush the tops with melted butter. Roll or sprinkle them generously with the cinnamon sugar mixture.

Description

These muffins have a soft, tender crumb with a buttery cinnamon-sugar coating that mimics the taste of a bakery-style cake donut. The warm spices and fluffy texture make them irresistible, especially when enjoyed slightly warm with a cup of coffee or milk.

Tips

• Don’t overmix the batter — this ensures your muffins stay light and tender.
• Use fresh nutmeg if possible for the best aroma and flavor.
• If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon white vinegar and let sit for 5 minutes.
• Try dipping the whole muffin in melted butter before rolling in cinnamon sugar for an extra indulgent coating.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Correction

• If your muffins turn out dense or dry, you may have overmixed the batter — mix only until the flour disappears.
• Overbaking can make them dry — check at 17 minutes and remove once golden and springy to the touch.
• Use the spoon and level method when measuring flour to avoid adding too much.