Cinnamon Sugar Donut Muffins – Soft, Sweet, and Simple

These Cinnamon Sugar Donut Muffins give you all the comfort of a classic donut without the deep-frying. They’re soft, tender, and finished with a buttery cinnamon sugar coating that makes them taste like they came from a bakery. The batter comes together quickly, and the muffins bake in under 20 minutes.

They’re perfect for weekend mornings, brunch, or a cozy afternoon snack. If you love cinnamon sugar and warm, cake-like donuts, this recipe will hit the spot.

Print Recipe

Cinnamon Sugar Donut Muffins - Soft, Sweet, and Simple

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 12 servings

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (plus more for coating)
• 1/4 tsp ground nutmeg (optional, but lovely)
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 3/4 cup (180 ml) buttermilk (or milk + 1 tsp vinegar)
• 2 tsp vanilla extract
• For coating: 1/2 cup (100 g) granulated sugar + 1–2 tsp ground cinnamon
• Optional for extra indulgence: 3–4 tbsp melted butter for brushing

Instructions

• Prep the pan: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
• Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Mix wet ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
• Combine gently: Pour the wet mixture into the dry.Stir with a spatula just until combined. A few small lumps are fine—don’t overmix.
• Fill the cups: Divide batter evenly among the muffin cups, about 3/4 full.
• Bake: Bake 15–18 minutes, until the tops spring back and a toothpick comes out clean.
• Cool briefly: Let muffins rest in the pan for 5 minutes, then transfer to a rack. While still warm, proceed with coating.
• Coat in cinnamon sugar: Stir coating sugar and cinnamon in a shallow bowl.Brush warm muffins with melted butter (optional) and roll the tops—or the whole muffin—in the mixture.

What Makes This Recipe So Good

• Donut taste, no frying: You get that classic cinnamon sugar donut flavor with a simple muffin method.
• Quick and easy: Basic ingredients, one bowl for the wet, one for the dry, and minimal fuss.
• Perfect texture: Tender crumb thanks to buttermilk and melted butter.
• Make-ahead friendly: They keep well and reheat beautifully.
• Customizable: Add nutmeg, swap sugars, or brush with melted butter for extra shine.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon (plus more for coating)
• 1/4 tsp ground nutmeg (optional, but lovely)
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 3/4 cup (180 ml) buttermilk (or milk + 1 tsp vinegar)
• 2 tsp vanilla extract
• For coating: 1/2 cup (100 g) granulated sugar + 1–2 tsp ground cinnamon
• Optional for extra indulgence: 3–4 tbsp melted butter for brushing

How to Make It

1. Prep the pan: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
4. Combine gently: Pour the wet mixture into the dry.

   Stir with a spatula just until combined. A few small lumps are fine—don’t overmix.

5. Fill the cups: Divide batter evenly among the muffin cups, about 3/4 full.
6. Bake: Bake 15–18 minutes, until the tops spring back and a toothpick comes out clean.
7. Cool briefly: Let muffins rest in the pan for 5 minutes, then transfer to a rack. While still warm, proceed with coating.
8. Coat in cinnamon sugar: Stir coating sugar and cinnamon in a shallow bowl.

   Brush warm muffins with melted butter (optional) and roll the tops—or the whole muffin—in the mixture.

Keeping It Fresh

Store cooled muffins in an airtight container at room temperature for up to 3 days. Add a paper towel to the container to absorb moisture and keep the coating crisp. For longer storage, freeze up to 2 months.

Thaw at room temperature and refresh in a 300°F (150°C) oven for 5–7 minutes.

Benefits of This Recipe

• No special equipment: Standard muffin tin gets you donut-shop vibes.
• Budget-friendly: Pantry staples keep it simple and affordable.
• Family-approved: Mild spices and soft texture please a crowd.
• Faster than donuts: No yeast, no rise time, no oil to heat or clean.

Common Mistakes to Avoid

• Overmixing the batter: This leads to dense, tough muffins. Stir just until combined.
• Skipping room temperature eggs: Cold eggs can cause the butter to seize and create uneven texture.
• Overbaking: A few extra minutes can dry them out. Check at 15 minutes.
• Coating when cold: The cinnamon sugar sticks best when the muffins are warm.

Variations You Can Try

• Caramel cinnamon: Add a teaspoon of cinnamon to the batter and press a soft caramel square into each cup before baking.
• Brown butter twist: Brown the butter, cool slightly, and use in the batter for deeper flavor.
• Apple cinnamon: Fold in 3/4 cup finely diced apple.

  Increase bake time by 1–2 minutes if needed.

• Mini muffins: Use a mini tin and bake 9–11 minutes. Great for snacks or parties.
• Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tablespoon milk if the batter seems thick.

FAQ

Can I make these without buttermilk?

Yes. Mix 3/4 cup milk with 1 teaspoon white vinegar or lemon juice.

Let it sit for 5 minutes before using. The acidity helps create a tender crumb.

Should I use cupcake liners or grease the pan?

Either works. Liners make cleanup easy and keep the coating neater.

If you prefer crispy edges, grease the pan and skip liners.

How do I keep the cinnamon sugar from melting?

Coat while the muffins are warm, not hot. If they’re too hot, the sugar can dissolve. Brushing with melted butter helps the sugar adhere without melting.

Can I reduce the sugar?

You can reduce the sugar in the batter to 1/2 cup.

The texture remains soft, though the muffins will be less sweet. Keep the coating as written for balance.

What’s the best way to reheat?

Warm in a 300°F (150°C) oven for 5–7 minutes to revive the texture. A quick 10–15 seconds in the microwave works in a pinch, but the sugar may soften.

In Conclusion

Cinnamon Sugar Donut Muffins are the easy, cozy treat you’ll want on repeat.

They come together fast, taste like a bakery donut, and store well for weekday treats. Keep the ingredients on hand, and you’re never far from a warm, cinnamon-sugar bite. Simple, nostalgic, and reliably delicious.