Hey y’all! If you love the sweet, comforting taste of cinnamon sugar donuts, you’re in for a treat. These Cinnamon Sugar Donut Muffins capture that classic donut flavor and are perfect for breakfast, brunch, or a delightful snack any time of day. With a soft, fluffy texture and a deliciously sweet cinnamon sugar coating, these muffins are sure to become a household favorite. Let’s get cooking!
Why You’ll Love This
- Quick and easy to make – ready in under 30 minutes!
- No need for a donut pan; muffins work just as well.
- Perfect for any occasion, from breakfast to dessert.
- Kid-friendly and great for involving little hands in the kitchen.
- Delightfully moist with a touch of spice.
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the coating:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Directions
Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin. In a large bowl, mix together the sugar, melted butter, and nutmeg. Stir in the milk and vanilla extract until well combined.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, stirring just until combined.
Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Coat the Muffins
While the muffins are baking, mix the coating ingredients: melt the butter in one bowl and combine the sugar and cinnamon in another. Once muffins are done, let them cool slightly, then dip each muffin top into the melted butter and roll in the cinnamon sugar mixture.
Notes
- For a healthier twist, use whole wheat flour or a sugar substitute. Check out these flour alternatives.
- If you don’t have nutmeg, a pinch of allspice or cloves can be used.
- For more on perfecting your muffin texture, see this guide.
Variations
- Mini Muffins: Use a mini muffin tin and reduce baking time to 10-12 minutes.
- Chocolate Chip: Fold 1/2 cup mini chocolate chips into the batter before baking.
- Glazed: Skip the sugar coating and drizzle with a simple glaze made from powdered sugar and milk.
Required Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Storage Instructions
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 2 months.
Suggested Pairings
These muffins pair wonderfully with a hot cup of coffee or a cold glass of milk. Serve warm with butter or cream cheese spread for added richness.
Pro Tips
- Don’t overmix the batter to ensure fluffy muffins. For mixing tips, see this article.
- Dip muffins in the butter and sugar coating while they are still slightly warm for better adherence.
- If you’re making a large batch, use a cookie scoop for even muffin sizes.
FAQ
- Can I use oil instead of butter? Yes, you can substitute an equal amount of vegetable oil for the butter in the batter.
- Can I make these muffins gluten-free? Absolutely! Just swap the all-purpose flour with a gluten-free flour blend.
- What if I don’t have a muffin pan? You can use silicone muffin cups or even bake the batter in a small loaf pan, adjusting the baking time as needed.