These muffins are actually a FAIL. Well, a fail as donuts. I tried making them in my donut pan, but didn’t love the result. The next time I tried them, I put them in mini muffin pans, and … well, you can see how they are! Yum!
You can certainly make LESS muffins (but why on earth would you want to do that?) but these are so good for sharing, especially around the holidays.
I love to have baked goods hanging about for whenever people drop by. Granted, we live a fairly hermit lifestyle, but the intentions are good. Want to come over and drink coffee with me?
If you want ACTUAL donuts, try my mini baked donuts recipe. If you love Cinnamon Sugar, you’ll love these Pie Crust Cookies, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
- This is a great recipe for making a lot of muffins. They’re SO easy to make, and you’ll get around 48 mini muffins.
- Easy to make with kids (fun to eat, too!)
- Common ingredients. Nothing fancy, this recipe uses easily sourced ingredients.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make Cinnamon Sugar Donut Muffins
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350 degrees F and line a mini muffin tin with paper liners.
Make the batter
- In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt together.
- In another bowl, whisk together the egg, milk, butter, and vanilla extract.
- Add wet ingredients to dry ingredients
- Fold in until JUST combined.
Bake
- Spoon the batter into the muffin cups, about 2/3 full.
- Bake for 15 minutes, until they spring back when lightly touched. Place on a rack to cool while you prepare the topping
For the topping
Add the melted butter to a small bowl. Mix together the sugar and cinnamon in another bowl.
- Dip each muffin first in the butter
- Dip in the cinnamon sugar.
Kylee’s Notes & FAQs
When adding the wet mixture to the flour mixture, mix until JUST combined. Overmixing will result in tough muffins. No good at all.
Instead of just dipping the top of the muffin in the topping, you could dip the entire muffin in the topping. YUM! Just peel the linters off and dip. You could also not use muffin liners at all – just be sure to grease the muffin tin really well.
How to store doughnut muffins
Store in a covered container at room temperature. They’ll be good for about 2-3 days.
Freezing muffins
You can freeze these muffins for up to 3 months. I recommend not doing the butter/cinnamon sugar topping until the day you plan to eat them though.
Substitutions/Additions
You can sub white sugar for cane sugar (like I did in the pictures), if you prefer.
More muffin recipes to love:
- Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.
- Bakery Style Chocolate Chip Muffins. Moist, fluffy, and loaded with chocolate chips, they feature perfect tall muffin tops for a delightful treat.
- Easy Applesauce Muffins. These muffins are great for lunchboxes, after-school snacks, or lazy weekend mornings.
- Fresh Cranberry Muffins. I love how easy these cranberry muffins are to make in just one bowl, so they’re perfect for busy mornings when you still want bakery vibes at home!
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Cinnamon Sugar Donut Muffins
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 teaspoon salt
- 1 egg
- 1 1/4 cup milk
- 2 tablespoons butter (melted)
- 2 teaspoons vanilla extract
For the topping:
- 1 stick butter (melted)
- 1 cup white sugar
- 2 teaspoons cinnamon
Directions
Get prepared
- Preheat the oven to 350°F
- Line a mini muffin pan with paper liners.
Make the batter
- Mix 2 cups all-purpose flour, 1 1/2 cup white sugar, 2 teaspoons baking powder, 1 1/2 teaspoon cinnamon, pinch nutmeg, and 1/2 teaspoon salt together in one bowl.
- In another bowl, whisk together 1 egg, 1 1/4 cup milk, 2 tablespoons butter, and 2 teaspoons vanilla extract.
- Add wet mixture to dry mixture, and fold in until JUST combined.
Bake
- Spoon the batter into the muffin tin wells, about 2/3 full.
- Bake for 15 minutes, until they spring back when lightly touched.
- Place on a rack to cool while you prepare the topping.
For the topping
- Add 1 stick butter (melted) to a small bowl.
- Mix together 1 cup white sugar and 2 teaspoons cinnamon in a another bowl.
- Dip each muffin first in the butter and then in the cinnamon sugar.
- Devour.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in May of 2017. It was republished with updated photos in June of 2022.
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