My kitchen currently smells entirely like cinnamon sugar and melted butter! I baked these cinnamon sugar donut muffins and they turned out exactly how I wanted them to.
If you have ever stood in a bakery and debated between a cake donut and a muffin, this is for you. These cinnamon sugar donut muffins give you the best of both worlds with no frying! I tested these a few times to get that specific tender crumb that makes a cake donut so distinct. Give them a try!
Why you’ll want to make these donut muffins
- No mixer required: You can stir this entire batter by hand in about five minutes.
- Signature texture: The addition of nutmeg provides that classic cakey donut flavour!
- The coating method: Dipping the warm muffins in melted butter and cinnamon sugar ensures every inch is coated in a sweet, crunchy layer.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground nutmeg: This is the ingredient that provides the signature flavour for the recipe. Old-fashioned cake donuts rely on nutmeg for that classic flavour!
- Granulated sugar
- Unsalted butter: Using melted butter instead of oil or creamed butter keeps the crumb dense and tight. It also gives the muffins a rich flavour and a dense texture.
- Eggs
- Whole milk: The fat content in whole milk keeps the batter thick and prevents the muffins from drying out during baking. Stick to whole milk rather than skim or lower fat options for the best texture.
- Vanilla extract
- Ground cinnamon
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
The trick to getting that cake-donut texture in a muffin tin lies in how to handle the fat. Traditional muffins rely on creaming softened butter and sugar to trap air, which makes them light and fluffy. By using melted butter instead, this limits the air incorporation, resulting in a much denser, tighter crumb.
The milk in the batter provides both moisture and sugar in the form of lactose. Lactose does not break down as easily as regular sugar during baking, which helps the muffins develop a deep golden colour on the outside while keeping the inside tender.
Using both baking powder and baking soda helps the muffins rise quickly and form domed tops. The baking soda also reacts with the milk to encourage browning, which gives the outer crust a deeper flavour before it even hits the sugar coating.
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Standard 12-cup muffin tin
- Wire cooling rack
Tips for making cinnamon sugar donut muffins
- Room temperature is key: Make sure your eggs and milk are at room temperature before you start. This helps the batter emulsify properly so your muffins are tender rather than dense.
- Don’t overmix: Stop folding as soon as you see the last streak of flour disappear. Overworking the batter at this stage will make the muffins tough.
- Eat them fresh: These are at their absolute peak within a few hours of baking. The sugar coating draws in moisture from the muffin over time, so they lose that initial contrast between the crisp exterior and soft middle if left to sit overnight.
If you make these cinnamon sugar donut muffins, tag me @theflournook and leave a review. You can save this recipe using the heart button on the recipe card or by pinning any of the photos to your boards.
Happy baking!
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Cinnamon Sugar Donut Muffins
- Total Time: 33 mins
- Yield: 12 1x
Description
These warm, spiced muffins bake up with a dense, cakey crumb! Coated in melted butter and rolled in sweet cinnamon sugar, they have a crisp outer shell with a soft, spiced centre. They are quick to whip up without a mixer!
Ingredients
Muffins
- 2 cups (240 g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (76 g) unsalted butter, melted and cooled
- 2 large eggs, room temp
- 3/4 cup (180 ml) whole milk, room temp
- 1 1/2 tsp vanilla extract
Coating
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin tin with butter or cooking spray.
- Whisk the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl.
- Whisk the sugar and melted butter in a large bowl until smooth.
- Add the eggs one at a time, whisking after each. Then, whisk in the milk and vanilla extract.
- Add the dry ingredients to the wet ingredients. Fold until just combined and no flour streaks remain.
- Divide the batter into the 12 muffin cups. Bake for 16 to 18 minutes. The tops should spring back when touched.
- Prepare two shallow bowls while the muffins bake: one with melted butter and one with the cinnamon-sugar mixture.
- Remove the muffins from the tin after 5 minutes. Dip each warm muffin into the melted butter, then roll in the cinnamon sugar to coat. Place on a wire rack to cool.
Notes
- Eat these the day they are made. The sugar coating absorbs moisture and changes texture if left to sit too long.
- Dip the muffins while they are still hot so the butter and sugar adhere to the surface. If they cool down too much, the coating will not stick.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Muffins
- Method: Baking
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