OMG these cinnamon sugar donut muffins are seriously addictive! Made them yesterday and my kids couldn’t stop eating them. They’re like the perfect combo of a fluffy muffin and those mini donuts you get at the fair – but WAY easier to make. The outside gets this amazing crunchy cinnamon sugar coating while the inside stays super soft. Trust me, you’ll want to double the batch cuz they disappear fast!
Why You’ll Love These Cinnamon Sugar Donut Muffins
First off, these are so much easier than actual donuts. No deep frying, no special equipment – just mix, bake, dip in butter and cinnamon sugar. Done!
I started making these when my daughter begged for donuts one Sunday morning. No way was I running to the store or dealing with hot oil before coffee! Found this recipe and honestly it’s become our weekend tradition. Even my mother-in-law (who criticizes EVERYTHING I cook) asked for the recipe.
These muffins are super versatile too. You can add different spices, throw in some fruit, or even fill them with jam or nutella. Plus they freeze great so you can make a big batch and have easy homemade treats whenever you want.
Ingredients for Homemade Cinnamon Sugar Donut Muffins
For the muffins:
- 1¾ cups all-purpose flour – regular flour works perfect here, don’t need anything fancy
- 1½ tsp baking powder – makes them rise nice and fluffy
- ½ tsp salt – balances the sweetness
- ½ tsp nutmeg – this is KEY for that authentic donut flavor
- ½ tsp cinnamon – can’t have too much cinnamon IMO
- ⅓ cup vegetable oil – you can use melted butter instead for richer flavor
- ¾ cup granulated sugar – provides just the right sweetness
- 1 egg – helps bind everything
- ¾ cup milk – whole milk gives the best texture but any milk works
For the cinnamon sugar coating:
- ¼ cup melted butter – has to be butter here, margarine just isn’t the same
- ¾ cup granulated sugar – seems like a lot but you need it for the coating
- 1 tbsp cinnamon – adjust to taste if you’re a cinnamon fiend like me
If you’re looking for other amazing muffin recipes, check out my Carrot Muffins for a healthier option, Cheese and Herb Muffins for something savory, or Nutella Banana Muffins for an indulgent treat!
How to Make Easy Cinnamon Sugar Donut Muffins
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or spray with nonstick spray. I prefer spray cuz it gives the edges more texture.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon until combined. The nutmeg is what gives these that classic donut shop taste so don’t skip it!
- Mix wet ingredients. In a separate large bowl, beat together oil, sugar, egg, and milk until smooth. Should take about 1 minute.
- Combine everything. Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix! Lumpy batter is good batter for muffins. If you see a few flour streaks that’s totally fine.
- Fill muffin cups. Spoon batter evenly into prepared muffin cups, filling each about ⅔ full. I use an ice cream scoop for this – perfect portions every time.
- Bake for 18-20 minutes. They’re done when the tops spring back when lightly touched or a toothpick inserted in center comes out clean. The tops won’t brown much so don’t wait for that.
- Prepare coating while muffins bake. Melt butter in one bowl. In another bowl, mix sugar and cinnamon.
- Coat the muffins. When muffins are cool enough to handle but still warm, dip the tops in melted butter, then roll in cinnamon sugar mixture. Make sure to really press the tops into the sugar to get a good coating. For extra deliciousness, you can dip the whole muffin!
- Let cool completely on a wire rack. Though honestly we usually eat half of them while they’re still warm cuz they’re irresistible!
Tasty Variations of Cinnamon Sugar Donut Muffins
Apple Cinnamon Donut Muffins
Add 1 cup of peeled, diced apples and ¼ tsp of apple pie spice to the batter. Perfect for fall when apples are everywhere!
Blueberry Donut Muffins
Fold in 1 cup fresh or frozen blueberries. The sweet-tart berries with cinnamon sugar is AMAZING.
Chocolate Chip Donut Muffins
Add ½ cup mini chocolate chips to the batter. My kids’ absolute favorite variation.
Pumpkin Spice Donut Muffins
Replace ¼ cup of milk with ¼ cup pumpkin puree and add ½ tsp pumpkin pie spice. So good during fall!
Jam-Filled Donut Muffins
Fill muffin cups halfway with batter, add 1 tsp of your favorite jam, then top with remaining batter. It’s like a jelly donut but easier!
Orange Glazed Donut Muffins
Skip the cinnamon sugar coating and instead make a glaze with 1 cup powdered sugar and 2 tbsp orange juice. Adds a refreshing twist!
FAQ About Homemade Donut Muffins
How do I store cinnamon sugar donut muffins?
Store them in airtight container at room temp for up to 3 days. The cinnamon sugar might get a bit wet but they’ll still taste amazing. For longer storage, freeze them without the sugar coating and add it after thawing.
Can I make these donut muffins ahead of time?
Absolutely! You can make the batter the night before and refrigerate it. Just give it a quick stir before filling the muffin cups. Or bake them completely, freeze, and reheat when needed.
Can I make these cinnamon sugar donut muffins gluten-free?
Yep! Just swap the all-purpose flour for your favorite gluten-free 1:1 baking flour. The texture might be slightly different but still delicious.
Why did my muffins turn out dry?
Probably overbaked them. Every oven’s different so start checking at 15 minutes. Also make sure you’re measuring flour correctly – spoon it into the measuring cup and level it off, don’t scoop directly with the measuring cup.
What’s the best way to reheat these muffins?
Microwave for 10-15 seconds or warm in a 300°F oven for about 5 minutes. The microwave makes them super soft while the oven helps crisp up the sugar coating again.
Can I use muffin liners for these cinnamon sugar donut muffins?
You can but I don’t recommend it. The butter and sugar coating sticks better to muffins baked directly in a well-greased muffin tin. If you do use liners, remove them before adding the coating.
What if I don’t have nutmeg?
You can still make them! The nutmeg gives that classic donut shop flavor but you can substitute with extra cinnamon or a bit of allspice. Won’t be exactly the same but still yummy.
Why These Cinnamon Sugar Donut Muffins Became Our Family Favorite
First time I made these cinnamon sugar donut muffins was for my son’s birthday morning. He wanted donuts but the local shop was closed. Was kinda panicking until I found this recipe. The look on his face when he tasted them was priceless!
Now whenever we have weekend guests or need to bring something to a potluck breakfast, these are my go-to. Everyone always asks for the recipe and can’t believe how simple they are to make.
There’s something magical about the combo of warm spices, soft crumb and that crunchy sweet coating. Plus they make the house smell incredible while baking – better than any candle!
Give these cinnamon sugar donut muffins a try. Guarantee they’ll become a regular in your baking rotation too. They’re the perfect balance of easy and impressive – exactly what we all need in our recipe collection!
Cinnamon Sugar Donut Muffins
Equipment
- Muffin tin (12-cup)
- Mixing bowls (medium & large)
- Whisk
- Measuring cups and spoons
- Ice cream scoop (optional)
- Wire cooling rack
Ingredients
For the muffins:
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ⅓ cup vegetable oil or melted butter
- ¾ cup granulated sugar
- 1 egg
- ¾ cup milk
For the cinnamon sugar coating:
- ¼ cup melted butter
- ¾ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
- In a large bowl, whisk together oil, sugar, egg, and milk until smooth.
- Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
- Fill muffin cups about ⅔ full using a spoon or ice cream scoop.
- Bake for 18–20 minutes or until tops spring back and a toothpick comes out clean.
- While muffins bake, melt butter in one bowl. Mix cinnamon and sugar in another.
- Let muffins cool for 5–10 minutes. Dip tops in butter, then into cinnamon sugar.
- Let cool completely on a wire rack—or eat warm for best flavor!