Cinnamon Sugar Donut Muffins
Soft, buttery baked muffins coated in melted butter and cinnamon sugar for an easy donut-inspired treat.
Equipment
- 1 12-cup muffin tin greased or lined
- 2 mixing bowls
- 1 Whisk
- 1 rubber spatula or spoon
- 1 wire rack for cooling
- 1 pastry brush for coating with butter
Ingredients
For the muffin batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla extract
For the cinnamon sugar coating
- 1/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the sugar, melted butter, eggs, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently just until combined and no dry streaks remain.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 16 to 18 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- While the muffins bake, stir together the granulated sugar and cinnamon for the coating in a shallow bowl and place the melted butter in a separate bowl.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack while still warm.
- Brush each warm muffin all over with melted butter, then roll or sprinkle with the cinnamon sugar mixture until coated.
- Serve warm or let cool completely before storing.
Notes
Do not overmix the batter. Coat the muffins while warm so the cinnamon sugar sticks well. For best texture, enjoy the same day or freeze the muffins before coating and add the topping after reheating.