Cinnamon Sugar Donut Muffins

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Soft and fluffy homemade muffins are coated with cinnamon sugar to mimic your favorite donuts in this quick and easy recipe! These Cinnamon Sugar Donut Muffins are a feel-good breakfast that goes great with a hot mug of coffee or a cold glass of milk.

Cinnamon Sugar Donut Muffins

These sweet little puffs remind me so much of a fresh cinnamon sugar cake donut. You’ll love how easy they are to make! No need to even pull out an electric mixer and you can skip the deep fryer too–Cinnamon Sugar Donut Muffins are baked in the oven and I even provide make-ahead instructions below.

Don’t miss these other great muffin recipes: Pumpkin Muffins with Streusel Topping | Maple Sausage Corn Muffins | Cranberry Lemon Muffins | Banana Crumb Muffins

Three cinnamon sugar donut muffins stacked on top of each other with a bite taken out of the muffin on top

The Ingredients

Here’s what you’ll need to make the Cinnamon Sugar Donut Muffins (the exact measurements and full recipe instructions are below in the printable recipe card):

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Ground cinnamon
  • Milk – You can use any milk you have on hand, but I prefer whole milk. The fat content is perfect for baking up the most tender muffins!
  • Egg
  • Butter
  • Vanilla extract

A stick of butter, an egg, baking powder, vanilla extract and the rest of the ingredients on a kitchen countertop

How to Make Cinnamon Sugar Donut Muffins

In a large mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, whisk together the wet ingredients, then pour the mixture into the bowl with the dry ingredients and stir just until smooth.

Dry and wet ingredients being combined in a teal bowl with a metal whisk

The batter will be fairly thin.

A close-up shot of a bowl of batter beside a muffin tin with most of the divots filled

Scoop the batter into a muffin pan that has been greased with non-stick cooking spray. Fill the cups about 2/3 full of the batter.

A muffin tin filled with batter on top of a cloth napkin on a marble countertop

Bake the muffins at 350ºF for 20-22 minutes or until a toothpick inserted into the center comes out clean.

A twelve-count cupcake tin filled with freshly-baked donut muffins

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely. Meanwhile, mix together cinnamon and sugar and melt butter for the muffin coating.

Twelve freshly-baked muffins on a cooling rack beside a bowl of melted butter and a bowl of cinnamon sugar

Dip each muffin in the melted butter. Be sure to coat all sides, top and bottom.

A cooled muffin being dipped into a bowl of melted butter

Roll the butter-dipped muffins in the cinnamon sugar mixture.

A butter-coated donut muffin being dipped into a bowl of cinnamon sugar

Allow the muffins to set for a few minutes before serving.

Cinnamon sugar donut muffins on a cooling rack with a bowl of cinnamon sugar behind them

Can I Make Mini Muffins Instead?

This recipe can be used to make full-size muffins or mini muffins–you choose! Simply reduce the baking time to 12-14 minutes when making mini muffins. The rest of the instructions are the same for either full-size or mini.

Cinnamon sugar muffins piled onto a plate with a glass of milk in the background

Make Ahead Instructions

If you’d like to make these muffins ahead, follow the instructions as normal but do not add the butter, cinnamon, and sugar coating. Allow the muffins to cool completely, then place them in an airtight container and refrigerate them overnight. Right before serving, dip the muffins in the melted butter and cinnamon sugar.

Another option is to freeze the muffins for up to a month before serving. Simply thaw at room temperature then dip them in the melted butter and cinnamon sugar before serving.

Three stacked cinnamon sugar muffins leaning against a jar full of milk

How to Store Extra Muffins

Keep the leftover muffins in an airtight container or zip top bag either in the refrigerator or at room temperature. They will stay fresh for up to three days.

Cinnamon sugar donut muffins piled into a serving bowl lined with a cloth napkin

More Sweet Treats You Will Love

Nine donut muffins lined up on a wire rack on top of a kitchen counter
5 from 4 votes

Cinnamon Sugar Donut Muffins

Soft and fluffy homemade muffins are coated with cinnamon sugar to mimic your favorite donuts in this quick and easy recipe! These Cinnamon Sugar Donut Muffins are a feel-good breakfast that goes great with a hot mug of coffee or a cold glass of milk.
Servings: 12
Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons butter melted
  • 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating

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

Instructions

  • Preheat oven to 350°F. Spray the wells of a muffin pan with non-stick cooking spray; set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon for the muffins.
  • In a medium mixing bowl, whisk together the milk, egg, melted butter, and vanilla. Pour into the dry mixture and stir just until combined.
  • Fill the muffin pan cups 2/3 full of the batter. Bake at 350F for 20-22 minutes (or 12-14 minutes for mini muffins) until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then remove from the pan and allow to continue to cool on a wire cooling rack.
  • In a small bowl, mix together the sugar and cinnamon for the coating. Dip the muffins in the melted butter then roll in the cinnamon sugar.

Equipment

  • Oven

Notes

Keep extra muffins in an airtight container or zip-top bag for up to 3 days, either chilled or at room temperature.

Nutrition

Calories: 296kcal | Carbohydrates: 55g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 181mg | Potassium: 134mg | Fiber: 1g | Sugar: 39g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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Three cinnamon sugar donut muffins stacked on top of each other beside a cold glass of milk with a plant in the background

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