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Irresistible Cinnamon Sugar Donut Muffins to Satisfy Your Sweet Tooth

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Learn how to make delicious Cinnamon Sugar Donut Muffins. Easy recipe with step-by-step instructions.

Ingredients

Scale

My grandma always emphasized the importance of good ingredients, and that’s reflected in these muffins. They’re straightforward but packed with flavor. Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (plus extra for coating)
  • 1/2 cup unsalted butter, melted (or you can substitute with coconut oil for a dairy-free version)
  • 2 large eggs
  • 1 cup buttermilk (or whole milk with a splash of vinegar as a substitute)
  • 1 teaspoon vanilla extract

For the cinnamon sugar coating:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

When I first started baking these, I used regular all-purpose flour, but I found that using a slightly heaping teaspoon of cinnamon in the batter adds depth without overpowering. If you don’t have buttermilk, a simple trick is to add a teaspoon of vinegar or lemon juice to regular milk and let it sit for a few minutes. It’s little tips like these I picked up from baking with my grandma that make all the difference.

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with butter or cooking spray. I find that lining the tins makes for easier cleanup, and it’s a little tip from my grandma’s baking days.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Sifting these dry ingredients is optional but helps ensure a light, fluffy muffin.
  3. In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla until well combined. I like to do this step first—my grandma always said that mixing wet ingredients thoroughly ensures an even batter.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; I’ve learned that overmixing can make muffins dense, and nobody wants that—especially when you’re aiming for that tender, donut-like crumb.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full. I use an ice cream scoop for even portions, which keeps things tidy and consistent.
  6. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. My grandma always told me to check a couple of muffins—sometimes the edges brown faster than the middle.
  7. While muffins are baking, prepare the cinnamon sugar coating by combining the sugar and cinnamon in a small bowl. I like to do this in a shallow dish for easy rolling.
  8. Once baked, let the muffins cool for about 5 minutes in the tin, then transfer them to a wire rack. When they’re still warm but cool enough to handle, brush each muffin with a little melted butter and then roll them in the cinnamon sugar mixture. This step is my favorite—watching the muffins get that perfect, crunchy coating reminds me of those mornings with my grandma, standing over her countertop with a jar of cinnamon sugar in hand.
  9. Place the coated muffins on a serving plate and enjoy immediately, or store them for later. The smell alone is enough to make your kitchen feel like grandma’s baking day.

Find it online: https://artofeasycooking.com/cinnamon-sugar-donut-muffins/