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Cinnamon Sugar Donut Muffins - Soft, Sweet, and Simple

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  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.