Cinnamon Sugar Donut Muffins
These cinnamon sugar donut muffins are the perfect mix of fluffy muffins and sugary fair-style donuts—without deep frying! Quick, easy, and kid-approved, they’re coated in butter and cinnamon sugar for the ultimate comfort snack or breakfast treat.
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!
Notes
For richer flavor, use melted butter instead of oil in the batter.
You can coat the whole muffin in cinnamon sugar for an extra sweet treat.
Freeze uncoated muffins for longer storage and coat after thawing.
Nutrition
Calories: 190kcalCarbohydrates: 27gProtein: 2.5gFat: 8g
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