Did you ever want a donut and a muffin at the same time and couldn’t decide? If so, meet the Cinnamon Sugar Donut Muffin—the perfect hybrid of two beloved baked goods.
Cinnamon Sugar Donut Muffins capture the warm, familiar flavor of cinnamon sugar donuts but are baked like muffins for effortless enjoyment. After baking, each muffin is brushed with melted butter and rolled in cinnamon sugar for a crisp, buttery coating that pairs wonderfully with coffee or tea. They’re simple to make, family-friendly, and perfect for breakfast, snacks, or dessert.
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Why you’ll love this recipe
- Make full-size muffins or cute mini versions that resemble donut holes.
- No deep fryer necessary—these are baked, not fried.
- Great for breakfast, brunch, or an after-school treat that everyone will enjoy.
- The buttery cinnamon-sugar coating is sweet, crunchy, and reminiscent of cinnamon toast.
- These feel as indulgent as cake donuts but are easier to prepare and clean up.
Why donut muffins are worth making
Baking can involve a lot of steps—mixing, creaming, baking, and then a sink full of dishes. Some recipes are worth the effort and others feel like too much work. Classic fried donuts are delicious but often require frying and extra time.
Donut muffins offer a shortcut: you get the taste and texture you love without the frying. They’re faster to prepare, easier to bake in large batches, and still deliver that indulgent, buttery finish once dipped in melted butter and rolled in cinnamon sugar.
Ingredients & substitutions
- Dry ingredients: all-purpose flour, baking soda, baking powder, and salt.
- Nutmeg: freshly grated whole nutmeg is ideal; ground nutmeg can be used instead.
- Cardamom: ground cardamom adds warmth; you can substitute cinnamon if preferred.
- Sugar: granulated sugar for the batter and additional sugar for the coating.
- Milk: whole milk gives the richest texture, plus a bit of buttermilk for tang and tenderness.
- Eggs: two large eggs at room temperature.
- Unsalted butter: softened butter for the batter and melted butter for coating.
- Ground cinnamon: mixed with sugar for the topping.
How to make cinnamon sugar donut muffins
Step 1
Preheat the oven to 350°F (180°C). Lightly spray a 12-cup muffin pan with nonstick cooking spray. Baking without liners is recommended so the coating can fully cover the muffin tops.
Step 2
Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom in a medium bowl to remove lumps and keep the muffins light.
Step 3
In a separate bowl, combine the milk and buttermilk and set aside.
Step 4
Cream the softened butter in a large bowl with a stand or hand mixer until smooth. With the mixer on low, gradually add the sugar and continue mixing until the mixture lightens slightly in color. Add the eggs one at a time, beating after each addition just until combined.
Step 5
Add the flour mixture to the butter mixture in thirds, alternating with the milk mixture. Mix until just combined. Do not overmix—the batter should be slightly lumpy to keep the muffins tender.
Step 6
Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake for 20–25 minutes, until the tops spring back lightly and are just golden.
Allow the muffins to cool until you can handle them safely. They are easier to coat once slightly cooled but still warm.
Step 7
Prepare the topping by whisking the cinnamon and sugar together in a shallow bowl. Place melted butter in a separate bowl. Dip each warm muffin top first into the melted butter, then roll it in the cinnamon-sugar mixture until well coated. For an extra-thick coating, repeat the butter-and-sugar dip.
Serve immediately with coffee, tea, or hot chocolate for a comforting breakfast or snack.
Pro tips
- Measure flour accurately. A kitchen scale is best; if using cups, fluff the flour, spoon it into the cup, and level it off rather than scooping directly from the container.
- Avoid overmixing. Stir just until the dry ingredients are incorporated—overmixing will produce dense, dry muffins.
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FAQs
Can these donut muffins be made gluten-free?
Yes. Substitute a 1-for-1 gluten-free all-purpose flour blend in equal amounts. Other gluten-free flours like almond or coconut flour behave differently and will require recipe adjustments, so they aren’t recommended as a direct substitute.
How do you store muffins so they don’t get soggy?
Store cooled muffins in a single layer in an airtight container lined with paper towels; the paper towels help absorb excess moisture. Properly stored, they stay fresh for up to 3–4 days.
Can these donut muffins be frozen?
Yes. Freeze muffins before coating them. Wrap each muffin individually in plastic wrap, place in a freezer bag, and freeze up to 3 months. To serve, thaw at room temperature for about 30 minutes or microwave briefly at 50% power until thawed, then dip in melted butter and cinnamon sugar.
For more baking tools and resources, check the baking resources page for recommended equipment and tips.
More Recipes
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Blueberry Cake Donuts
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Baked Apple Cider Donuts (30 Minutes!)
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Bakery-Style Double Chocolate Chip Muffins
Did you try this recipe? Please leave a comment and rating to let others know how it turned out!
Cinnamon Sugar Donut Muffins Recipe
Ingredients
Donut Muffins
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg (or ground)
- 1/4 teaspoon ground cardamom
- 3/4 cup whole milk plus 2 tablespoons
- 2 tablespoons buttermilk
- 8 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
Cinnamon Sugar Topping
- 8 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Lightly spray a 12-cup muffin pan with nonstick cooking spray and set aside.
- Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom.
- Combine the milk and buttermilk in a medium bowl and set aside.
- Cream the butter until smooth. With the mixer on low, gradually add the sugar until the mixture lightens. Add the eggs one at a time, beating just until combined.
- Add the dry ingredients in thirds, alternating with the milk mixture. Mix just until incorporated—do not overmix.
- Using an ice cream scoop or spoon, divide the batter among the muffin cups, filling about two-thirds full. Bake 20–25 minutes until the tops are firm and lightly golden.
- While the muffins bake, place melted butter in one bowl and whisk together the sugar and cinnamon in another.
- When the muffins are cool enough to handle but still warm, dip each top in melted butter and then coat with cinnamon sugar. Repeat for a thicker coating if desired.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze uncoated muffins individually wrapped for up to 3 months; thaw before coating and serving.
- To quickly thaw, microwave at 50% power for 1½–2 minutes or until thawed, then dip in butter and cinnamon sugar.
Nutrition
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