Just like grandma used to make — warm, pillowy, buttery-soft muffins rolled in cinnamon sugar bliss.
Description
There’s something about cinnamon and sugar that tastes like childhood. And when it’s baked into a fluffy, golden muffin that tastes like a cake-style donut? Absolute heaven.
These Cinnamon Sugar Donut Muffins are what cozy mornings and kitchen memories are made of. With a tender crumb, a buttery outer shell, and a cinnamon-sugar sparkle on top, each bite melts in your mouth — just like grandma’s hugs.
If you’ve ever had a cinnamon-sugar donut from your local bakery and wished you could recreate that magic at home… now you can, with ingredients you already have in your pantry.
Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 18–20 minutes
Total Time: 35 minutes
Ingredients
For the Muffins:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground nutmeg (optional, but gives that classic donut flavor)
- ½ cup milk (whole or 2%)
- 1 egg
- ⅓ cup unsalted butter, melted and cooled slightly
- 1½ tsp vanilla extract
For the Cinnamon Sugar Topping:
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it generously with butter or nonstick spray.
2. Make the Batter:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until just combined. Don’t overmix — a few lumps are totally fine.
3. Fill & Bake:
Spoon the batter evenly into the prepared muffin cups — filling each about 2/3 full.
Bake for 18–20 minutes, or until the tops are light golden and a toothpick inserted in the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
4. Coat in Cinnamon Sugar:
While the muffins are still slightly warm, brush the tops with melted butter and roll them in the cinnamon-sugar mixture until well coated.
Serve warm for maximum melt-in-your-mouth magic.
Grandma’s Tips:
- Don’t skip the nutmeg! It gives that unmistakable old-fashioned donut flavor.
- Room temp egg & milk = fluffier muffins.
- Don’t overbake. Take them out as soon as the tops are golden and a toothpick comes out clean.
- Butter brush trick: Use a silicone or pastry brush to coat muffins for the most even sugar sticking.
Pro Variations:
| Variation | Add or Change |
|---|---|
| Lemon Sugar Muffins | Add 1 tsp lemon zest to batter, coat with lemon sugar |
| Chocolate Chip | Fold ⅓ cup mini chocolate chips into batter |
| Cinnamon-Swirl | Layer batter with a swirl of cinnamon-brown sugar mix |
| Filled Donut Muffins | Inject center with jam or Nutella post-bake |
Serving Suggestions:
- Pair with hot coffee, chai, or cinnamon tea.
- Serve as a sweet breakfast, snack, or brunch centerpiece.
- Cut in half and spread with butter or apple butter for a cozy treat.
- Serve with a bowl of whipped cream cheese dip for parties.
Storage & Reheating:
- Room temp: Store in an airtight container up to 3 days.
- Fridge: Will keep up to 5 days but may lose a bit of fluffiness.
- Freezer: Freeze in an airtight container or bag for up to 2 months. Reheat in microwave for 20–30 seconds.
Make-Ahead Tips:
- Mix dry ingredients the night before and wet in a separate container.
- Combine and bake fresh in the morning!
- You can also bake fully the night before and reheat before serving — still delicious!
📖 Story Time (Grandma’s Kitchen Vibes)
There was always flour on the counter and cinnamon in the air when I visited Grandma’s. These muffins were her way of saying “you’re loved.” I remember the way she’d let me dip the muffin tops in cinnamon sugar — a sticky, giggly ritual I never grew out of.
Now I make these for my own family — and every time I do, I hear her humming, smell that familiar warmth, and feel that comfort all over again. These muffins don’t just taste good. They taste like home.
FAQs
1. Can I use whole wheat flour?
Yes! Substitute up to ½ of the flour with whole wheat for a nuttier flavor.
2. Can I make these dairy-free?
Use almond milk or oat milk and dairy-free butter. Coconut oil also works.
3. What if I don’t have muffin liners?
No problem — just grease the muffin tin thoroughly and dust with flour.
4. Can I double the recipe?
Absolutely. Just double all ingredients and bake in batches or use two muffin tins.
5. Can I use buttermilk instead of milk?
Yes! It adds a richer flavor and slightly tangier crumb — perfect for donut muffins.
Final Thoughts:
These cinnamon sugar donut muffins are everything we crave in homemade baked goods: simple, nostalgic, and packed with flavor. Whether you’re making a batch on a lazy Sunday, baking for loved ones, or just craving something sweet and familiar — this is the recipe that never lets you down.
One bite in and you’ll be transported back to a simpler time — where love was baked into everything and sugar-dusted joy was always just a muffin away.