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Donut muffins are a delicious hybrid of a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar. These are the perfect treat with coffee or tea!
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.
Why this donut muffins recipe works:
- 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.
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.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
Scroll for Recipe
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.
Like muffins?
- Trail Mix Muffins – Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts
- Blueberry Crumb Muffins – Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
- Fresh Strawberry Banana Muffins – packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!
- Sour Cream Coffee Cake Streusel Muffins – a secret ingredient in the batter, and are topped with a walnut streusel. Perfect for breakfast, brunch, or a coffee date!
- Jammy Crumb Muffins – Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long!
- ALL MUFFIN RECIPES
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Cinnamon Sugar Donut Muffins
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- pinch nutmeg
- 1/2 tsp salt
- 1 egg
- 1 1/4 cups milk
- 2 Tbs butter (melted)
- 2 tsp vanilla extract
For the topping:
- 1 stick butter (melted)
- 1 cup granulated white sugar
- 2 tsp cinnamon
Directions
Get prepared
- Preheat the oven to 350F
- Line a mini muffin pan with paper liners.
Make the batter
- Mix flour, sugar, baking powder, cinnamon, nutmeg, and salt together in one bowl.
- In another bowl, whisk together the egg, milk, butter, and vanilla.
- 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 the melted butter to a small bowl.
- Mix together the sugar and cinnamon in a another bowl.
- Dip each muffin first in the butter and then in the cinnamon sugar.
- Devour.
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.
Lynn Jaxon says
I do not own a mini muffin pan (yet). How do I concert baking time for a regular sized muffin? Any help will be appreciated.
Kylee says
I’d have to experiment – but, I’d likely add 5-8 minutes to the 15 that you’d use for the minis. You want the muffins to spring back when touched lightly.
Let me know how it goes?
Molly Kumar says
I always used to think what could be better than a cinnamon donut and you just topped it 😉 These cuties look so darn delicious and I would literally wanna gobble few with coffee right away.