Donut Muffins are the perfect mash-up of two beloved treats. Soft, fluffy muffins coated in buttery cinnamon sugar, just like an old-fashioned donut. If you’re a fan of cozy, nostalgic flavors, you’ll want to give this recipe a try! For even more classic, feel-good baking, check out our Browned Butter Chocolate Chip Cookies.
What Are Donut Muffins?
Donut muffins are exactly what they sound like; muffins baked to tender perfection, then dipped in butter and coated with cinnamon sugar. The flavor is reminiscent of a cake donut, but without the hassle of frying. Whether you make them full-sized or mini, they’re a crowd-pleaser for breakfast, brunch, or dessert.
Ingredient Substitutions & Variations
- Milk: Swap whole milk for buttermilk for extra tang and tenderness.
- Spices: Add a pinch of cardamom or allspice for a deeper spice profile.
- Topping: Swap cinnamon sugar for powdered sugar for a more donut-shop style.
Tips for the Best Donut Muffins
- Don’t Overmix: Gently stir the batter until just combined to keep the muffins light.
- Coat While Warm: The butter and cinnamon sugar will adhere best when the muffins are still warm.
- Even Topping: Dip the tops once in butter and then immediately in cinnamon sugar for an even, thorough coating.
How to Store & Freeze
- Storage: Keep leftover muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze plain muffins (before coating) for up to 2 months. Thaw and reheat slightly before adding the butter and cinnamon sugar topping.
Reheating Tip
If your muffins have been sitting for a day or two, pop them in a 300°F oven for 5-7 minutes to refresh their warmth and softness before serving.
Donut Muffins
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¼ cups whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
Topping
- 4 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together until the dry ingredients are evenly combined.
- In a medium bowl, whisk together the milk, egg, melted butter, and vanilla until smooth.
- Pour the milk mixture into the dry ingredients. Stir gently with a wooden spoon or spatula just until combined and no large lumps remain. The batter will be slightly runny.
- Using a spoon or cookie scoop, fill each muffin cup almost to the top with batter.
- For standard-sized muffins, bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them rest in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool slightly; they should still be warm for the topping step.
- While the muffins are still warm, prepare the topping. In a small bowl, stir together the sugar and cinnamon.
- Dip the top of each muffin into the melted unsalted butter, coating it fully.
- Immediately roll or dip the buttered muffin top into the cinnamon-sugar mixture, pressing lightly so it sticks.
- Place the finished muffins back on the wire rack. Repeat with the remaining muffins. Serve warm or allow to cool completely.
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