Donut Muffins
Soft and fluffy donut muffins coated in buttery cinnamon sugar, easy to make and perfect for breakfast or dessert!
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.