Cinnamon Sugar Donut Muffins

These irresistible muffins perfectly capture the flavor of a classic cake donut rolled in cinnamon sugar—but in a quick, easy, no-fry muffin form. They’re tender, buttery, and coated in a sweet, spiced crust.

Ingredients

For the Muffins:

1 ¾ cups (220g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg (key for that “donut” flavor)
½ teaspoon ground cinnamon
⅓ cup (75g) neutral oil (vegetable, canola) or melted butter, cooled
¾ cup (150g) granulated sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¾ cup (180ml) buttermilk, room temperature*

For the Coating:

½ cup (100g) granulated sugar
1 tablespoon ground cinnamon
6 tablespoons (85g) unsalted butter, melted

No buttermilk? Make a substitute: Add 2 teaspoons white vinegar or lemon juice to a measuring cup, then fill to ¾ cup with milk. Let sit for 5 minutes.

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with butter or non-stick spray, or line with parchment liners (greasing is best for maximum browning).

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.

3. Mix Wet Ingredients

In a large bowl, whisk together the oil (or melted butter) and sugar until combined.
Whisk in the egg and vanilla until smooth.
Gently whisk in the buttermilk.

4. Combine & Bake

Add the dry ingredients to the wet ingredients. Using a spatula, fold together until just combined and no dry streaks remain. Do not overmix; the batter will be slightly lumpy.
Divide the batter evenly among the muffin cups (they should be about ¾ full).
Bake for 15-18 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
Let muffins cool in the pan for 5 minutes only before coating.

5. The Signature Cinnamon Sugar Coating

While muffins bake, mix the ½ cup sugar and 1 tablespoon cinnamon in a small, shallow bowl. Place the melted butter in another bowl.
As soon as the muffins are cool enough to handle (after the 5-minute rest), working one at a time:
1. Dip the entire top and sides of the warm muffin into the melted butter, rolling to coat completely.
2. Immediately roll the buttered muffin in the cinnamon sugar until fully coated.
3. Place on a wire rack to set. The coating will form a delicious, slightly crisp shell as it cools.

Pro-Tips for Perfect Donut Muffins

Don’t Overbake: Check early. Overbaking dries them out. They should be just set.
Warm is Key for Coating: Coating them while still very warm helps the butter and sugar adhere perfectly.
The Nutmeg Secret: Don’t skip the nutmeg! It’s the essential spice that gives these their authentic old-fashioned donut flavor.
For a Glazed Version: Skip the coating and drizzle warm muffins with a simple glaze (1 cup powdered sugar + 2-3 tbsp milk + ½ tsp vanilla).
Mini Muffins: Perfect for parties! Use a mini muffin tin and bake for 10-12 minutes. Coat as directed.

Serving & Storing

Serve: Best eaten the day they are made, ideally still slightly warm.
Store: Once completely cool, store in an airtight container at room temperature for up to 2 days.
Refresh: If they lose their crisp coating, you can rewarm them briefly in a 300°F (150°C) oven for 5 minutes.
Freeze: Freeze uncoated, cooled muffins in a single layer, then transfer to a bag. Thaw and rewarm, then coat in butter and cinnamon sugar just before serving for the best texture.

Enjoy these heavenly, cozy muffins that deliver all the joy of a fresh donut without the fuss of frying!