Save These cinnamon sugar donut muffins are everything you love about old-fashioned bakery donuts but with the ease and comfort of a muffin. The golden tops, sweet coating, and tender crumb make them an irresistible choice for breakfast or dessert and you will not need to deal with hot oil or rolling dough. They come together quickly so you can have fresh-baked treats for brunches, family gatherings, or a cozy Saturday morning.
My family fell in love with these the first time I baked a batch for a lazy Sunday breakfast. Even my pickiest eater asked for seconds and now they are a must at every holiday brunch.
Ingredients
- All purpose flour: gives the muffins structure and makes them tender and light. Look for a fresh bag without a stale aroma
- Granulated sugar: sweetens and helps the crumb stay soft. I always use pure cane sugar for the cleanest taste
- Light brown sugar: gives moisture and a subtle caramel note
- Baking powder and baking soda: ensure the high rise and pillowy softness
- Salt: wakes up all the flavors
- Ground cinnamon: brings warmth and classic donut shop flavor in every bite. I like to use Saigon cinnamon for maximum fragrance
- Unsalted butter: adds rich flavor and ensures a delicate crumb. Use real butter and let it cool so it does not scramble the eggs
- Large eggs: provide structure and keep things moist
- Whole milk: makes the batter extra tender. You can use buttermilk for even more flavor if you like
- Pure vanilla extract: ties the flavors together. Real vanilla makes a difference in these simple bakes
- For the coating: Granulated sugar and ground cinnamon make the iconic sweet coating
- Unsalted butter: helps the cinnamon sugar stick while adding bakery richness
Instructions
- Prepare Your Pan and Oven:
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners for easy release or use a little butter or oil to grease each cup if you do not have liners
- Mix the Dry Ingredients:
- In a large bowl combine the flour granulated sugar brown sugar baking powder baking soda salt and cinnamon. Use a big whisk to make sure all the little lumps are gone This helps the muffins bake up evenly with the right texture
- Combine the Wet Ingredients:
- In a separate bowl whisk together the melted butter eggs milk and vanilla extract until the mixture is completely smooth. If you add the melted butter slowly your eggs will not scramble and everything will mix together perfectly
- Bring Batter Together:
- Pour the wet ingredients over the dry ingredients and gently fold the batter with a spatula or large spoon. Mix until you see no more dry flour but stop as soon as it is blended. Overmixing can make the muffins tough
- Fill the Muffin Tin:
- Divide the batter evenly among the prepared cups Fill each about three quarters full for even baking and nicely domed tops
- Bake the Muffins:
- Slide the muffin pan onto the middle rack and bake for sixteen to eighteen minutes. The muffins are done when the tops spring back if gently pressed and a toothpick comes out clean with no wet streaks
- Cool the Muffins:
- Let the muffins sit in the pan for five minutes to firm up. Then carefully transfer them to a wire rack so the bottoms do not steam and get soggy
- Make the Cinnamon Sugar Coating:
- In a small bowl stir together the sugar and cinnamon for the coating. Have your melted butter ready in another bowl
- Coat the Muffins:
- While the muffins are still a little warm brush each one all over with melted butter using a pastry brush. Roll the top and sides through the cinnamon sugar mixture until they are generously covered. If you like extra crunch just keep rolling
- Serve and Enjoy:
- These are best enjoyed warm right after baking but they are still delicious at room temperature
Save I love swirling the cinnamon sugar over each muffin because it reminds me of making treats with my grandmother as a child. She always used extra cinnamon which made her kitchen smell like a bakery all day long.
Storage Tips
Store these muffins in a tightly sealed container at room temperature and they will stay soft for up to two days. If you want to prep ahead let them cool fully before storing and roll them in cinnamon sugar just before serving to keep the coating fresh and crunchy. For longer storage freeze the uncoated muffins in a zipbag and coat them once thawed.
Ingredient Substitutions
You can swap whole milk for buttermilk for a tangier flavor or use half and half for extra richness. Try almond milk if you want a dairyfree option just add a splash more butter. For a spiced variation add a pinch of nutmeg or use pumpkin pie spice instead of just cinnamon.
Serving Suggestions
Serve donut muffins just as they are with coffee or tea for an easy breakfast. For special occasions dust them with powdered sugar on top or fill the center with fruit preserves before baking for a surprise inside. My favorite is to break them apart and dip the pieces into a bowl of warm chocolate sauce.
Cultural or Historical Context
Muffins modeled after donuts have been an American tradition for decades often created as a shortcut version of classic deepfried pastries. They capture retro flavors but are popular with today’s home bakers who want less mess. The cinnamon sugar topping is a nod to classic cake donuts found in country bakeries across the US and always brings back memories of childhood fairs and bake sales.
Seasonal Adaptations
Add apple pie spice in the fall for an orchard inspired version
Stir in fresh blueberries or diced apples for fruitpacked muffins
Swap cinnamon for cardamom or ginger for a wintery twist
Success Stories
Readers have told me they make these every year for teacher gifts and holiday mornings. One friend said her daughter who usually dislikes cinnamon devoured two muffins and begged for more. This recipe is often requested at bake sales and quickly disappears from the platter.
Freezer Meal Conversion
Freeze the baked muffins without coating in a ziptop bag. When ready to serve thaw overnight at room temperature and proceed with the butter and cinnamon sugar step. They taste fresh baked and make a perfect grab and go snack or quick dessert.
Save These are best enjoyed warm right after baking but they are still delicious at room temperature.
Recipe FAQ
- → How do you get the signature cinnamon sugar coating?
Brush warm muffins with melted butter, then roll them in cinnamon sugar for a classic, sweet finish.
- → Can I substitute milk with another ingredient?
Yes, you can use buttermilk for tangier flavor or a dairy-free substitute if needed.
- → What texture should these muffins have?
Expect a soft, cake-like crumb—moist and tender, just like classic cake donuts.
- → Are these muffins best served warm or at room temperature?
They're delicious both ways but especially comforting when served warm right after coating.
- → How should these muffins be stored?
Store in an airtight container at room temperature for up to two days for best freshness.
- → What can I add for extra flavor?
A pinch of nutmeg in the batter deepens the classic donut flavor profile.