Ah, Cinnamon Sugar Donut Muffins—all the flavor of a classic donut in easy, fluffy muffins you can make at home! Soft, tender, coated in buttery cinnamon sugar, and perfect for breakfast or snack. Here’s a complete recipe:
Cinnamon Sugar Donut Muffins
Ingredients (makes 12 muffins):
For the muffins:
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2 cups (250 g) all-purpose flour
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3/4 cup (150 g) granulated sugar
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
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1/4 cup (60 ml) vegetable oil
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2 large eggs
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2 tsp vanilla extract
For the cinnamon sugar topping:
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1/4 cup (50 g) granulated sugar
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1 tsp ground cinnamon
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3 tbsp (45 g) unsalted butter, melted
Instructions:
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Preheat oven:
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375°F (190°C). Grease or line a 12-cup muffin pan.
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Make the muffin batter:
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
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In another bowl, whisk buttermilk, oil, eggs, and vanilla.
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Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
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Bake the muffins:
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Divide batter evenly among muffin cups (about 3/4 full).
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Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Let muffins cool 5 minutes in the pan, then transfer to a wire rack.
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Cinnamon sugar coating:
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Mix granulated sugar and cinnamon in a small bowl.
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Brush muffins lightly with melted butter.
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Roll or sprinkle generously with cinnamon sugar while warm.
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Serve:
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Best served warm, though they stay tender for a day or two.
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Tips for Perfect Donut Muffins:
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Use fresh cinnamon for maximum flavor in the topping.
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Don’t overmix the batter—overworking it makes muffins dense.
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For extra indulgence, drizzle with a simple glaze (powdered sugar + milk) after coating with cinnamon sugar.
If you want, I can also give a “one-bowl, no-mixer” version that’s super quick and still tastes like bakery muffins.