These Cinnamon Sugar Donut Muffins are soft, fluffy, and packed with sweet cinnamon flavor! They’re easy to make and perfect for breakfast or a snack.
Who doesn’t love a muffin that tastes like a donut? I can’t resist grabbing one fresh from the oven. Just make sure to save some for later, if you can! 😄
I love how quick these are to whip up, and they disappear fast! Just mix, bake, and roll them in cinnamon sugar—what a treat!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the muffins. You can substitute with whole wheat flour for a nuttier flavor, or use a gluten-free blend if needed. Just keep in mind that texture might vary a bit!
Granulated Sugar: Standard sugar gives that sweet flavor. If you’re looking for a healthier option, try coconut sugar. It has a similar sweetness but adds a slight caramel note.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a quick substitute.
Cinnamon: Besides giving taste, it’s comforting! You can use pumpkin pie spice or omit it if you want a more neutral muffin base.
Unsalted Butter: Use this for the best control over salt levels. For a dairy-free version, coconut oil or a plant-based butter alternative works well!
How Do I Get My Muffins to Be Soft and Fluffy?
Achieving soft and fluffy muffins is all about proper mixing and baking time. Here’s how to ensure your muffins come out just right:
- Mix wet and dry ingredients separately. Combine them only until no dry flour remains—lumps are okay!
- Don’t overmix! This can make the muffins dense. Just fold gently.
- Fill muffin cups only 3/4 full to allow room to rise without spilling.
- Keep an eye on baking time. Check for doneness at 15 minutes and use a toothpick to test.
Following these tips will give you light and fluffy Cinnamon Sugar Donut Muffins every time! Enjoy baking and the delicious smell it brings to your kitchen!
Cinnamon Sugar Donut Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon (for the batter)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted (for brushing after baking)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-18 minutes of baking time. Once baked, allow about 5 minutes to cool in the pan and a few minutes rolled in cinnamon sugar. The whole process is quick and gives you a yummy treat in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and 1 tablespoon of ground cinnamon until they are well combined. This helps ensure even distribution of the ingredients.
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until everything is well mixed and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture. Gently stir until just combined—be careful not to overmix! It’s okay if the batter is slightly lumpy; this helps keep the muffins light and fluffy.
5. Fill the Muffin Cups:
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. This allows room for the muffins to rise while baking.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 15-18 minutes. You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them as oven times may vary!
7. Prepare the Cinnamon Sugar Coating:
While the muffins are baking, combine 1/3 cup of sugar and 1 tablespoon of cinnamon in a shallow bowl. This is what gives the muffins their sweet, crunchy topping!
8. Cool and Coat the Muffins:
Once the muffins are out of the oven, let them cool in the pan for about 5 minutes. Then, carefully remove each muffin and brush them generously with melted butter. Roll or sprinkle them in the cinnamon sugar mixture until they are fully coated.
9. Serve and Enjoy:
Allow the muffins to cool completely on a wire rack before serving. Or, if you can’t wait, enjoy them warm for a delightful treat that melts in your mouth!
These Cinnamon Sugar Donut Muffins are sure to bring joy to your kitchen. Enjoy every soft and sugary bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser. For best results, try using a 50/50 blend of whole wheat and all-purpose flour to maintain a lighter muffin.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw at room temperature or briefly pop them in the microwave before enjoying.
Can I Make These Muffins Ahead of Time?
Absolutely! You can prepare the batter in advance and refrigerate it for up to 24 hours. Just remember to bring it back to room temperature before baking to ensure even cooking.
What’s the Best Way to Serve These Muffins?
These muffins are delightful served warm, but they also make a great breakfast or snack at room temperature. Pair with a cup of coffee or tea for a cozy treat!
