Cinnamon Sugar Donut Muffins
These Cinnamon Sugar Donut Muffins are fluffy, tender, and coated with a buttery cinnamon sugar topping for all the classic donut flavor without the frying.
Equipment
- Muffin Tin
- Muffin liners or non-stick spray
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
- Cooling rack
- Small Bowl
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Topping
- 1/4 cup melted butter for dipping
- 1/4 cup granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
Directions: Cinnamon Sugar Donut Muffins
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
- In a medium bowl, whisk together all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, 1/2 teaspoon ground cinnamon, and salt until well combined.
- In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined with a few lumps remaining; do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly golden and spring back when touched.
- While the muffins bake, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl; set aside.
- Once muffins are out of the oven, let cool in the pan for 5 minutes, then transfer to a cooling rack for 5 minutes. While still warm, dip each muffin in melted butter, then roll in the cinnamon sugar mixture until fully coated.
- Serve warm or at room temperature, perfect with coffee or tea.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use paper liners or grease the muffin tin to prevent sticking.
- Cool muffins slightly before coating to ensure the cinnamon sugar topping sticks properly.
- Substitute dairy or egg ingredients for allergy-friendly options as needed.
- Store muffins at room temperature for up to 2 days or freeze for longer storage.