Cinnamon Sugar Donut Muffins 7 Shockingly Easy Tips

Introduction of Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins are the fastest route to a bakery treat from a home oven. I am Chef Andrew, and this batter gives you a soft, tender crumb that tastes like a cinnamon donut while baking in a simple muffin tin. The secret is balance. We build a light, cake style base with all purpose flour, just enough baking powder for lift, warm cinnamon and nutmeg for aroma, and a touch of vanilla for roundness. Melted butter keeps the crumb delicate without greasiness, and milk brings a clean dairy finish that lets the spice shine.

Success starts before you whisk. Preheat fully, line or grease the pan, and have two bowls ready so wet and dry meet at the last moment. Whisk the dry ingredients to distribute the leavening evenly. Beat the egg with milk, vanilla, and cooled melted butter. When you combine, stir only until the flour disappears. A few tiny streaks are fine. Overmixing creates tunnels and a tough bite.

Bake until the domes spring back to a gentle touch and a tester comes out with a few moist crumbs. Rest five minutes, then give each muffin its donut glow. Dip the warm tops in melted butter and roll through cinnamon sugar so the coating melts slightly and clings. Serve warm for the full donut shop effect, or let them cool for a portable breakfast that still tastes indulgent. This is comfort, simplified, and absolutely reliable for busy mornings or a sweet after dinner treat.

Cinnamon Sugar Donut Muffins 7 Shockingly Easy Tips

Andrew BELLETT

Tender, cake-style donut muffins dipped in butter and rolled in cinnamon sugar for a warm bakery finish. Simple pantry ingredients, clear visual cues, and quick timing make this a reliable, kid-friendly bake.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 220 kcal

Equipment

• 12-cup muffin tin
• Paper liners or nonstick spray
• Large Mixing Bowl
• Small mixing bowl
• Whisk and rubber spatula
• Measuring Cups and Spoons
• Cooling rack 

Ingredients

  

For the Muffins

• 1.5 cups all-purpose flour spooned and leveled
• 0.5 cup granulated sugar
• 1.5 tsp baking powder fresh
• 0.125 tsp fine salt
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 large egg room temperature
• 0.5 cup milk room temperature; whole or 2%
• 0.33 cup unsalted butter melted and cooled

For the Topping

• 0.33 cup granulated sugar
• 2 tsp ground cinnamon
• 5 tbsp unsalted butter melted

Instructions

 

• Preheat and prep Heat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
• Whisk dry In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
• Mix wet In a small bowl, beat the egg. Whisk in milk, vanilla, and melted butter that has cooled to just warm.
• Combine gently Pour wet into dry and fold with a spatula just until no dry flour remains. Do not overmix.
• Portion Divide batter among cups, filling each 1/2 to 3/4 full for even domes.
• Bake Bake 20–25 minutes until tops spring back and a tester comes out with a few moist crumbs. Optional internal temp 200–205°F.
• Cool briefly Rest muffins in the pan 5 minutes, then transfer to a rack.
• Make topping In one bowl, mix cinnamon and sugar. In another, melt 5 tbsp butter.
• Dip and roll While muffins are warm, dip tops in melted butter, letting excess drip off. Roll in cinnamon sugar to coat. For full coverage, brush sides with a little butter and roll the whole muffin.
• Set and serve Let coated muffins stand 5 minutes so the sugar sets slightly. Serve warm.

Notes

<strong/Tender crumb: Use room-temperature egg and milk, and fold just until combined.
<strong/Coating that clings: Coat while warm; if cooled, warm each muffin 8–10 seconds and dip again.
<strong/Flavor twists: Add a pinch of cardamom, swap almond extract for vanilla, or mix a little orange zest into the cinnamon sugar.
<strong/Make ahead: Bake a day ahead and coat just before serving for best texture.

Keyword Baked Donuts, Cinnamon Sugar Donut Muffins, Cinnamon Sugar Muffins, Donut Muffins, Easy muffins, No Fry Donuts

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Why You’ll Love This Recipe “Cinnamon Sugar Donut Muffins”

• Bakery flavor at home
  Classic cinnamon donut taste with a tender muffin crumb and a warm, sugary finish.
• Quick and easy
  Two bowls, a whisk, and a muffin tin. Batter comes together in minutes with simple pantry staples.
• Foolproof texture
  Melted butter and milk keep the crumb soft while the right lift from baking powder gives gentle domes.
• Balanced spice
  Cinnamon leads with a whisper of nutmeg and vanilla for warmth that reads cozy, not heavy.
• Donut shop finish
  A buttery dip while warm helps the cinnamon sugar cling and melt slightly for that signature donut glow.
• Kid and brunch friendly
  Handheld, portable, and perfect for classroom treats, bake sales, or a weekend coffee spread.
• Make ahead smart
  Muffins stay soft the first day and refresh beautifully with a 10 second microwave warm up.
• Customizable
  Add mini chocolate chips, a pinch of cardamom, or swap part of the cinnamon sugar for pumpkin spice.
• No fussy gear
  No stand mixer needed. A whisk and a light hand prevent overmixing and keep the crumb delicate.
• Crowd pleaser
  Familiar flavors that feel nostalgic and comforting while still looking polished on the platter.

Ingredients Needed for Cinnamon Sugar Donut Muffins

For the Muffins

• All-purpose flour 1 1/2 cups
  Spoon and level for accuracy so the crumb stays tender.
• Granulated sugar 1/2 cup
  Sweetens without weighing the batter down.
• Baking powder 1 1/2 teaspoons
  Fresh leavener gives a light rise and soft domes.
• Fine salt 1/8 teaspoon
  Balances sweetness and sharpens spice.
• Ground cinnamon 1/2 teaspoon
  Warm backbone of that classic donut flavor.
• Ground nutmeg 1/4 teaspoon
  Just enough to add bakery depth.
• Vanilla extract 1 teaspoon
  Round, cozy finish.
• Large egg 1, room temperature
  Room temp combines more easily and prevents overmixing.
• Milk 1/2 cup, room temperature
  Dairy softness without heaviness; whole or 2 percent works.
• Unsalted butter 1/3 cup, melted and cooled
  Cool to just warm so it does not scramble the egg.

For the Topping

• Granulated sugar 1/3 cup
  Fine crystals cling well to warm muffin tops.
• Ground cinnamon 2 teaspoons
  Fragrant coating that melts slightly on contact.
• Unsalted butter 5 tablespoons, melted
  Dip warm muffins so the cinnamon sugar adheres evenly.

Chef notes

• Grease a standard 12-cup muffin tin or line with paper liners before you start.
• If your kitchen is cool, warm the egg and milk briefly in lukewarm water for a few minutes so they blend smoothly.
• For a little sparkle, add a pinch of fine salt to the cinnamon sugar mix.

How to Make Cinnamon Sugar Donut Muffins

1. Preheat and prepare the pan
   Heat the oven to 350°F. Grease a 12 cup muffin tin or line with paper liners. Preheating ensures the leavener activates on schedule for tall, soft domes.
2. Whisk the dry ingredients
   In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined. This distributes the leavener and spices so every muffin bakes evenly.
3. Mix the wet ingredients
   In a separate bowl, beat the egg. Add milk, vanilla, and melted butter that has cooled to just warm. Whisk until smooth. Cool butter prevents curdling and keeps the crumb tender.
4. Combine with a light hand
   Pour the wet mixture into the dry. Use a spatula to fold just until the flour disappears. A few tiny lumps are fine. Overmixing develops gluten and can make tunnels.
5. Portion the batter
   Spoon batter into the prepared cups, filling each about 1/2 to 3/4 full. Try to portion evenly so all muffins bake at the same rate.
6. Bake to doneness
   Bake 20 to 25 minutes. Visual cues: domes spring back when lightly pressed, edges are pale golden, and a tester comes out with a few moist crumbs. Optional internal temp 200 to 205°F.
7. Cool briefly
   Let the muffins rest in the pan for 5 minutes. This sets the crumb so they do not tear when you lift them out.
8. Make the topping
   In one small bowl, mix the cinnamon and sugar. In another, melt the 5 tablespoons butter. Have a cooling rack ready. Working while muffins are warm helps the coating cling.
9. Dip and roll
   One at a time, dip the muffin tops in melted butter, letting excess drip off. Roll in cinnamon sugar to coat the top generously. For a full donut effect, brush the sides with a little butter and roll the entire muffin in cinnamon sugar.
10. Finish and serve
    Set coated muffins on the rack for 5 minutes so the sugar sets slightly, then serve warm. Warmth melts the coating just enough to create that classic donut glow.

Mini tips

• If your kitchen is cool and the butter begins to firm, rewarm it in short bursts so it stays fluid for dipping.
• If muffins baked a minute long, microwave each for 8 to 10 seconds before dipping. The warm surface helps the sugar adhere.
• For super even domes, rest the filled tin 5 minutes before baking so the batter relaxes.

Serving and Storage Tips of Cinnamon Sugar Donut Muffins

How to serve beautifully of Cinnamon Sugar Donut Muffins

• Serve warm on a platter lined with parchment. Add a light dusting of extra cinnamon sugar for sparkle.
• Pair with coffee, chai, or hot cocoa. Fresh berries or orange slices brighten the plate.
• For brunch, cut a small slit and tuck in a spoon of jam or apple butter just before serving.

Make ahead for guests of Cinnamon Sugar Donut Muffins

• Bake the muffins the day before. Do the butter dip and cinnamon sugar roll just before serving so the coating stays crisp.
• If you need to finish completely ahead, refresh by warming the coated muffins for 5 minutes in a 300°F oven, then roll in a pinch more cinnamon sugar.

Storing at room temperature of Cinnamon Sugar Donut Muffins

• Keep in an airtight container at cool room temperature for up to 2 days.
• Layer with parchment so the sugar stays tidy and the tops do not rub off.
• Avoid the refrigerator which can dry the crumb and dissolve the coating.

Freezing of Cinnamon Sugar Donut Muffins

• Freeze uncoated muffins for best results. Cool completely, wrap individually, and place in a freezer bag for up to 2 months.
• Thaw at room temperature, warm 5 to 7 minutes at 300°F, then dip in melted butter and roll in fresh cinnamon sugar.

Reheating of Cinnamon Sugar Donut Muffins

• For a soft interior, microwave one muffin for 8 to 12 seconds, then re roll the top in a little cinnamon sugar if needed.
• For a lightly crisp edge, warm in a 300°F oven for 5 minutes.

Lunchbox and travel tips of Cinnamon Sugar Donut Muffins

• Pack cooled muffins in cupcake liners to protect the coating.
• Add a small packet of cinnamon sugar so you can touch up the sparkle at the table.

Helpful Notes of Cinnamon Sugar Donut Muffins

• Measure flour correctly
  Spoon flour into the cup and level. Packed flour makes dense, dry muffins.
• Room temperature matters
  Use a room temperature egg and milk so the melted butter does not seize and the batter mixes smoothly.
• Cool the butter slightly
  Butter that is too hot can scramble the egg or create greasy tunnels. Aim for just warm to the touch.
• Do not overmix
  Fold wet into dry only until the flour disappears. A few small lumps keep the crumb tender.
• Fresh leavener
  Baking powder older than six months can lose power. If muffins bake flat, replace your baking powder.
• Pan prep
  Grease the tin even when using liners. It helps the domes rise evenly and releases cleanly.
• Doneness cues
  Look for light golden edges and a springy top. A tester should come out with a few moist crumbs, not wet batter.
• Cinnamon sugar adhesion
  Coat while muffins are warm so the butter melts slightly into the crust and the sugar clings. If they cooled, warm each muffin 8 to 10 seconds in the microwave before dipping.
• Flavor twists
  Add a pinch of cardamom, swap vanilla for almond extract, or mix a little orange zest into the cinnamon sugar.
• Texture tweaks
  For extra richness, replace 2 tablespoons milk with sour cream or Greek yogurt. For a lighter crumb, use 2 tablespoons oil plus 3 tablespoons butter.
• Mini or jumbo
  Mini muffins bake in about 10 to 12 minutes. Jumbo muffins bake 24 to 27 minutes. Fill cups two thirds full and check early.
• Make it cinnamon roll style
  Brush the warm tops with a thin glaze of milk and powdered sugar, then dust lightly with cinnamon.
• High altitude
  Reduce baking powder to 1 teaspoon and bake a minute or two less, checking early.
• Storage smart
  For the best coating texture, store uncoated muffins and roll in cinnamon sugar just before serving.

Conclusion of Cinnamon Sugar Donut Muffins

As a chef, I love recipes that reward simple technique with generous payoff. Cinnamon Sugar Donut Muffins are exactly that kind of bake. You whisk dry ingredients for even lift, you blend a quick mixture of egg, milk, vanilla, and cooled melted butter, then you fold with a light hand so the crumb stays tender. The oven does the rest while your kitchen smells like a donut shop. Five minutes of cooling is all you need before the finish that makes these irresistible. A warm dip in butter followed by a roll in cinnamon sugar. The coating melts just enough to cling and create that classic sparkle.

This method is reliable because each step has a clear purpose. Baking powder gives gentle domes. Milk and butter keep the texture soft without heaviness. Cinnamon with a hint of nutmeg delivers cozy bakery flavor. The topping goes on while warm so the sugar bonds to the crust rather than falling away. You get muffins that travel well, reheat nicely, and feel special at breakfast or dessert. They also invite small creative touches. Add a pinch of cardamom, tuck in a spoon of jam, or swap in almond extract for a different finish. The foundation stays steady while the flavors follow your mood.

Serve these warm with coffee, cocoa, or chai. For a brunch board, pair with fresh berries and orange slices. If you are planning ahead, bake the muffins a day early and do the butter and sugar step just before serving for the best texture. Leftovers refresh quickly with a few seconds in the microwave or a brief warm in the oven.

If you baked this recipe, I would love to hear how it went. Please leave a comment and add a star rating so other readers can bake with confidence. Share a photo on Pinterest or Facebook and tag it so I can cheer on your batch. Let us spark ideas too. Did you coat only the tops or roll the whole muffin. Vanilla or almond extract. Classic cinnamon or a touch of cardamom. Tell me what you tried and what you will make next time.

Frequently Asked Questions of Cinnamon Sugar Donut Muffins