If you’re craving a perfect blend of soft, fluffy muffins with the irresistible crunch and cinnamon coating of a donut, these Cinnamon Sugar Donut Muffins are just what you need. They’re baked instead of fried, require no yeast, and come together easily without any complicated steps. Imagine tender centers wrapped in golden edges, all covered in a buttery cinnamon sugar coating that tastes like it was made in a fancy bakery.
What Makes These Muffins Special
These muffins are not just muffins in disguise — they bring the joy of a classic donut without the hassle of frying or waiting for dough to rise. Whether you’re making them for a weekend brunch, an afternoon snack, or a casual get-together, this recipe is a guaranteed crowd-pleaser.
Why this recipe shines:
- No frying or yeast needed — baked to perfection with a crispy, flavorful crust
- Light and airy texture inside, with a delightful cinnamon sugar crunch outside
- Easily customizable with different fillings, spices, or toppings
The secret? A few simple techniques:
- Creaming butter and sugar to get that soft, cakey texture
- Using buttermilk for tenderness and a subtle tang
- Coating warm muffins in melted butter and cinnamon sugar for a bakery-style finish
Ingredients (Makes 12 Muffins)
Dry Mix
- 2 cups all-purpose flour (or a 1:1 gluten-free flour blend)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg (optional for added warmth)
Wet Mix
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or ¾ cup milk mixed with ¾ tablespoon white vinegar, let sit 5 minutes)
Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Step-by-Step Directions
1. Get the Oven Ready
Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line it with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is evenly mixed. Set this aside.
2. Beat Butter and Sugar
In a separate bowl, use a mixer to whip the softened butter and sugar together for about 3 to 5 minutes, until the mixture is light and fluffy. Add the eggs one at a time, making sure to mix thoroughly after each one. Then, stir in the vanilla extract.
3. Combine Ingredients
Add the dry ingredients and the buttermilk alternately to the butter mixture in three batches — starting and ending with the dry ingredients. Mix gently just until all ingredients are incorporated. Avoid overmixing to keep your muffins tender.
4. Bake the Muffins
Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean and the tops gently spring back when touched. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Coat with Cinnamon Sugar
While the muffins are still warm, mix the cinnamon and sugar in a shallow dish. Brush each muffin with melted butter, then roll them generously in the cinnamon sugar mixture. For an even crunchier coating, brush with butter and roll in the cinnamon sugar one more time.
Troubleshooting Tips
Why do my muffins turn out dry?
It’s possible they were baked a little too long. Keep an eye on the oven and remove them as soon as a toothpick comes out clean.
Why are my muffins dense?
Make sure you fully cream the butter and sugar first — this traps air and helps make the muffins light and fluffy.
Why won’t the cinnamon sugar stick to the muffins?
The muffins need to be coated while still warm so the melted butter helps the cinnamon sugar cling perfectly.
Fun Flavor Twists
- Apple Cider Variation: Replace the buttermilk with ½ cup apple cider and ¼ cup milk, then fold in ½ cup freshly grated apple for a fruity surprise.
- Pumpkin Spice: Add ½ cup pumpkin puree and 1 teaspoon pumpkin spice to the wet ingredients for a cozy fall flavor.
- Chocolate-Topped: Dip the cooled muffin tops in melted chocolate for a rich, donut-meets-cupcake treat.
- Surprise Center: Spoon a dollop of jam or chocolate spread into the middle of each muffin before baking for a gooey surprise inside.
Serving Suggestions
- Enjoy these muffins alongside a hot cup of coffee, chai tea, or a cold glass of milk.
- Arrange them on a dessert platter for brunches, baby showers, or casual parties.
- Serve warm just after coating or bake ahead and add the cinnamon sugar topping right before serving.
To keep muffins fresh, store any uncoated ones in an airtight container at room temperature for up to two days. Add the buttery cinnamon sugar coating just before eating for the best texture.
Final Thoughts
Soft, sweet, and coated in a crispy cinnamon sugar shell, these Cinnamon Sugar Donut Muffins perfectly combine the best of both muffins and donuts. Made from simple pantry staples and a little butter magic, they’re ideal for quick breakfasts, weekend baking projects, or casual celebrations. When your kitchen fills with the warm scent of cinnamon and sugar, you’ll know you’ve hit the mark.
Ready to enjoy the flavor of your favorite donut shop without stepping outside? Grab your muffin tin and oven—these treats are waiting!
If you loved this recipe, why not try some of our other favorites like lemon poppyseed muffins or chocolate-filled donut muffins next?