Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins taste like your favorite cinnamon & sugar donut from the bakery but in a muffin. Soft donut muffins dipped in butter and cinnamon and sugar. These muffins will disappear fast thanks to that sweet and crunchy topping.

Course Muffins, Snack

Cuisine American

Keyword cinnamon sugar donut muffins, donut muffins, muffin recipes

Prep Time 10

Cook Time 20

Servings muffins

Calories 268kcal

Author Jessica - Together as Family

Ingredients

Donut Muffins

2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1¼ cups whole milk
1 large egg
2 tablespoons butter melted
1 teaspoon vanilla extract

Cinnamon & Sugar Topping

4 tablespoons butter melted
1/3 cup granulated sugar
¾ teaspoon ground cinnamon

Instructions

Heat oven to 350°. Prepare a 12-cup muffin tin by lining with parchment paper muffin liners.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir with a wire whisk to break up any clumps.
2 cups all-purpose flour, 1½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
In a smaller bowl combine the milk, egg, melted butter, and vanilla extract. Stir with a whisk until combined.
1¼ cups whole milk, 1 large egg, 2 tablespoons butter, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and stir together with a spatula or wooden spoon until combined.
^{*You don't want to overmix but you also want to make sure that you mix it enough so no flour pockets or streaks remain in the batter.}
Fill each muffin cup 3/4 full with the batter.
Bake for 18-22 minutes. The muffin tops should be puffy and domed and a toothpick inserted into the center should come out clean.
Remove the muffins from the oven and let them cool in the muffin pan for about 10-15 minutes or until you're able to handle them without burning yourself for dipping.
Cinnamon Sugar Topping : Place melted butter in a small bowl. Mix together the sugar and cinnamon in another small bowl. Dip the tops of the muffins into the butter and then immediately into the cinnamon sugar topping.
4 tablespoons butter, 1/3 cup granulated sugar, ¾ teaspoon ground cinnamon
Place dipped muffins on a cooling rack and repeat with the remaining muffins. Let cool completely or eat them warm.
Store leftovers, at room temperature, in a covered container or a gallon-sized Ziploc bag.

Notes

Milk : You can try using any milk you want but the recipe has been tested and made dozens of times using the higher fat whole milk.

How do I tell when the muffins are done? The tops of the muffins will be puffy and domed. You can insert a toothpick into the center and it should come out with crumbs on it or nothing at all. If it comes out with wet batter then you need to keep cooking them. You can also gently press on the tops of the muffins and it should spring back once pressed lightly. The tops of the muffins will look like they're done, meaning there will be no wet shiny batter visible.

Mini Muffins? : Bake for 12-14 minutes.

Recipe originally published in 2015. It has been updated with more helpful text and better pictures in March 2021.

Nutrition