What makes these muffins taste like doughnuts?

The key is the topping. Dipping the baked muffins in melted butter and then rolling them in cinnamon sugar gives them that classic sweet, buttery cinnamon flavor and texture often found on doughnuts.

Can I use a different kind of flour?

Yes, you can use white whole wheat flour as a substitute for the all-purpose flour for a whole grain option. The texture may be slightly different.

Why shouldn't I use muffin liners?

Skipping liners makes it much easier to dip the muffin tops fully into the melted butter and roll them evenly in the cinnamon sugar mixture. Liners can get in the way of getting a good coating.

Do the muffins need to be completely cool before adding the topping?

Yes, it's best if they are completely cool. If they are too warm, the butter will soak in too much, and the cinnamon sugar coating won't adhere properly.

Can I make mini versions?

Absolutely. This recipe works well for mini muffins. Just note that the baking time will be shorter, typically around 9 to 12 minutes.

How should I store these muffins?

Store them in an airtight container at room temperature for up to 3-4 days.

Can I freeze these muffins?

Yes, you can freeze the baked and cooled muffins before adding the topping. Thaw them, then warm slightly and add the butter and cinnamon sugar coating before serving.

Easy Cinnamon Sugar Doughnut Muffins Recipe

Description

These Cinnamon Sugar Doughnut Muffins are incredibly tender and moist, offering that classic warm, sweet cinnamon-sugar flavor reminiscent of your favorite doughnuts! They are absolutely irresistible.

Ingredients

For the Muffins

1 ¾ cups (250 g) all-purpose flour, please see the note below
½ cup (110 g) granulated sugar
¼ cup (55 g) packed light brown sugar
1 teaspoon (5 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
1 large egg
1 teaspoon (5 ml) vanilla extract
1 cup (240 ml) milk or buttermilk
⅓ cup (80 ml or 75 g) vegetable or canola oil or melted butter, see the note below

For the Topping

½ cup (105 g) granulated sugar
1 teaspoon (2 g) ground cinnamon
6 tablespoons (85 g) melted butter

Instructions

For the Muffins

Set your oven temperature to 350 degrees F. Lightly grease a standard 12-cup muffin tin with cooking spray. Place it aside for now. There’s a note below if you’re using a mini muffin tin.
In a medium-sized mixing bowl, combine the flour, both granulated and brown sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these dry ingredients together well.
In another separate bowl, whisk together the egg, vanilla extract, milk or buttermilk, and the oil or melted butter.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a rubber spatula until everything is just combined and you don’t see any dry flour spots. Be careful not to overmix the batter.
Use a scoop to fill the prepared muffin cups about two-thirds full with batter. Bake in the preheated oven for 15 to 18 minutes, or until the tops spring back gently when touched.
Let the muffins cool in the tin for a few minutes after baking. Then, carefully remove them and place them on a wire rack to cool completely.

For the Topping

For the topping, get a small bowl and whisk together the granulated sugar and the ground cinnamon.
Once the muffins are completely cool, dip the top of each muffin into the bowl of melted butter. Immediately roll the buttered tops in the cinnamon sugar mixture, making sure they get evenly coated.

Notes

Flour Measurement: For best results, measure your all-purpose flour carefully. Spoon the flour into your measuring cup and level it off with a straight edge, like a knife. Avoid scooping directly from the bag, as this can pack the flour and result in using too much.

Choice of Fat: Using vegetable or canola oil will give you a very moist and tender muffin. If you use melted butter, the muffins may have a slightly richer flavor and a slightly firmer texture. Both work well.

Mini Muffins: If you are using a mini muffin tin, the baking time will be shorter. Check them after about 9 to 12 minutes. They should be light golden brown and spring back when gently pressed.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 20g
Sodium: 180mg
Fat: 11g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg