Why You’ll Love This Recipe
These Donut Muffins have all the best parts of a cake donut: a tender, soft crumb with the delightful flavors of nutmeg and cinnamon. What makes them even better is that they’re rolled in cinnamon sugar while still warm, giving you that crispy, sugary exterior that makes donuts so irresistible. And the best part? You can make them in your pajamas, and they’ll taste like they came from a bakery. Plus, you probably already have most of the ingredients in your pantry!
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg (don’t skip this!)
- 1/4 teaspoon ground cinnamon
- 1/3 cup melted butter (real butter, not margarine)
- 3/4 cup whole milk (2% works too)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter (for dipping)
Optional Glaze (if you’re feeling fancy):
- 1 cup powdered sugar
- 3-4 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Grease a 12-cup muffin tin or line it with paper liners. Greasing the tin helps the cinnamon sugar stick better.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon. Make sure there are no lumps.
3. Prepare the Wet Ingredients
In another bowl or a large measuring cup, whisk together the melted butter, milk, egg, and vanilla extract.
4. Combine the Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix gently with a spoon or spatula until just combined. The batter should be a bit lumpy—don’t overmix, or your muffins will be dense.
5. Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling them about 2/3 full. Don’t worry about making them perfectly even—rustic is charming!
6. Bake the Muffins
Bake the muffins for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Prepare the Cinnamon Sugar Coating
While the muffins bake, melt the remaining butter for dipping. In a shallow bowl, combine the sugar and cinnamon.
8. Coat the Muffins
Once the muffins are done baking, allow them to cool for 2-3 minutes. Remove them from the muffin tin, dip the tops into the melted butter, and roll them in the cinnamon sugar mixture. Make sure to coat them completely—sides and all!
9. Optional Glaze (for a little extra sweetness)
For a glaze, mix the powdered sugar, milk, vanilla extract, and a pinch of salt. Drizzle the glaze over the cooled muffins for that bakery-style look.
10. Serve
Place the muffins on a wire rack to cool slightly and serve warm. They’re perfect with a cup of coffee or as a sweet breakfast treat.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 20-25 minutes (plus cooling time)
Variations
- Chocolate Donut Muffins: Add 1/4 cup cocoa powder to the dry ingredients and fold in 1/2 cup mini chocolate chips to the batter. Roll in cinnamon sugar or dip in chocolate glaze.
- Lemon Donut Muffins: Add the zest of one lemon to the batter and roll the muffins in lemon sugar (mix lemon zest into the sugar).
- Apple Cider Donut Muffins: Replace the milk with apple cider and add 1/2 teaspoon apple pie spice to the dry ingredients for a fall-inspired version.
- Jelly-Filled Donut Muffins: After baking, poke a hole in the center of each muffin and fill it with your favorite jam using a piping bag.
- Maple Glazed Donut Muffins: Make a maple glaze with powdered sugar and maple syrup. Dip the tops of the muffins in the glaze instead of rolling in cinnamon sugar.
Make-Ahead Magic
These muffins are best eaten the day they’re made, but they’ll keep covered at room temperature for 2-3 days. You can also freeze the baked (but not coated) muffins for up to 3 months. Thaw, warm them up, then dip in the butter and cinnamon sugar when you’re ready to eat.
FAQs
1. Can I use a different type of flour?
All-purpose flour works best, but you can substitute up to half with whole wheat flour if you want a healthier option. Keep in mind they will be denser.
2. Why are my muffins tough and dense?
You likely overmixed the batter. Mix just until the flour disappears—lumpy batter equals tender muffins.
3. Can I make these dairy-free?
Absolutely! Use plant milk in place of regular milk and substitute vegan butter or coconut oil for the melted butter.
4. Why don’t my muffins taste “donut-y” enough?
The nutmeg is essential to getting that donut flavor. Don’t skip it, and make sure you roll the muffins in enough cinnamon sugar while they’re still warm.
5. Can I make mini muffins instead?
Yes! Use a mini muffin tin and bake for 8-10 minutes. This will give you about 24 mini muffins, which are perfect for snacks or a quick breakfast.
6. Can I make these ahead of time for a special occasion?
Yes, you can make them the day before. Just store the muffins in an airtight container and reheat them in the microwave for 10-15 seconds before rolling in cinnamon sugar or glazing them.
7. Can I use other fillings or toppings?
Definitely! Feel free to add chocolate chips, sliced fruit, or nuts to the batter for extra flavor. You can also top with whipped cream, icing, or chocolate syrup.
Conclusion
These Delicious Donut Muffins are a quick and easy way to satisfy your donut cravings without all the fuss. With a rich, moist texture and a warm, cinnamon-sugar coating, they’re a crowd-pleasing treat that’s perfect for breakfast, brunch, or just because! Whether you make them plain or with fun variations, they’re sure to become a new favorite.
Delicious Donut Muffins Recipe – Quick & Easy
- Total Time: 20-25 minutes (plus cooling time)
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Delicious Donut Muffins are a quick, easy, and irresistible treat that combines the flavors of a classic donut with the convenience of a muffin. With a tender, soft crumb, and a cinnamon-sugar coating, they’re perfect for breakfast, brunch, or an afternoon snack. Ready in under 30 minutes, these muffins are sure to satisfy your donut cravings!
Ingredients
For the Muffins:
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅓ cup melted butter (real butter, not margarine)
¾ cup whole milk (or 2% milk)
1 large egg (room temperature)
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
½ cup granulated sugar
1 tablespoon ground cinnamon
4 tablespoons melted butter (for dipping)
Optional Glaze:
1 cup powdered sugar
3–4 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt
Instructions
-
Preheat the Oven:
Preheat your oven to 425°F (220°C). Grease a 12-cup muffin tin or line it with paper liners. -
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon. -
Prepare the Wet Ingredients:
In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract. -
Combine the Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients and mix gently with a spoon or spatula until just combined. The batter should be lumpy—don’t overmix. -
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling them about 2/3 full. -
Bake the Muffins:
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick comes out clean. -
Prepare the Cinnamon Sugar Coating:
While the muffins bake, combine the sugar and cinnamon in a shallow bowl. Melt the remaining butter in a small dish for dipping. -
Coat the Muffins:
Once the muffins are done baking, let them cool for 2-3 minutes. Dip the tops into the melted butter, then roll them in the cinnamon sugar mixture until fully coated. -
Optional Glaze:
For a glaze, mix the powdered sugar, milk, vanilla extract, and a pinch of salt. Drizzle the glaze over the cooled muffins for extra sweetness. -
Serve:
Let the muffins cool slightly on a wire rack before serving. Enjoy warm!
Notes
Nutmeg: This spice is essential for that classic donut flavor, so don’t skip it!
Storage: Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
Reheat: Reheat in the microwave for 10-15 seconds for a warm treat.
Mini Muffins: You can make mini muffins by using a mini muffin tin. Bake for 8-10 minutes.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
