Soft, fluffy, and coated in sweet cinnamon sugar
Cinnamon Sugar Donut Muffins have all the comforting flavor of classic cake donuts with the ease of a muffin. Baked until tender, then brushed with butter and rolled in cinnamon sugar, these muffins are perfect for breakfast, brunch, or an anytime sweet treat.
Ingredients
Muffins
1¾ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup granulated sugar
⅓ cup vegetable oil or melted butter
1 large egg
¾ cup milk
1 teaspoon vanilla extract
Cinnamon sugar coating
¼ cup unsalted butter, melted
½ cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a muffin pan or line it with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
In a separate large bowl, whisk the sugar, oil or melted butter, egg, milk, and vanilla extract until smooth and well blended.
Gradually add the dry ingredients to the wet mixture. Gently stir just until no dry streaks remain. Do not overmix, as this can make the muffins dense instead of light.
Divide the batter evenly among the muffin cups, filling each about ⅔ full to allow room for rising.
Bake for 15–18 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
While the muffins bake, prepare the coating by mixing the sugar and cinnamon in a shallow bowl and melting the butter in another bowl.
Once the muffins are baked, remove them from the oven and let cool for 3–5 minutes. While still warm, brush each muffin generously with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Allow the muffins to cool slightly before serving so the coating sets.
Tips
Roll the muffins while warm so the sugar sticks well.
Do not overbake to keep them soft and tender.
Best enjoyed the same day, but still delicious the next morning.
