Cinnamon sugar donut muffins are the breakfast hack you need. Buttery, tender muffins. Crackly cinnamon sugar coating. All the flavor of a fried donut — baked, not fried. 25 minutes. No frying. No regrets. Make a batch. They vanish fast.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with liners.
Mix Dry
Whisk flour, sugar, baking powder, salt, and nutmeg.
Mix Wet
In another bowl, whisk milk, oil, eggs, vanilla, and melted butter.
Combine & Bake
Pour wet into dry. Stir until just combined (don’t overmix). Divide batter evenly among muffin cups (fill about ¾ full).
Bake 16-20 minutes until a toothpick comes out clean. Cool in pan 5 minutes.
Coat
Mix sugar and cinnamon in a shallow bowl. Melt butter in another bowl.
Dip each warm muffin in melted butter, then roll in cinnamon sugar to coat. Return to wire rack.
Serve
Serve warm. Tastes like a donut. Baked like a muffin. Perfect.
Summary
Prep Time: 10 min | Bake Time: 20 min | Total: 30 min
Yield: 12 muffins | Difficulty: Easy
Storage Notes
Counter (airtight): 3 days. Freezer (uncoated): 3 months. Coat fresh after reheating for best texture. Reheat in microwave for 15 seconds or oven at 350°F for 5 minutes. Perfect for breakfast and brunch.
