Cinnamon Sugar Donut Muffins 7 Shockingly Easy Tips
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.
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.
<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.