Fluffy Cinnamon Sugar Donut Muffins are light, tender muffins rolled in a buttery cinnamon-sugar coating so they feel like a donut without the deep fry. I make these when I want an easy crowd-pleaser that still tastes bakery-fresh, and they come together in about 30 minutes. If you like cinnamon treats, you might also enjoy a similar twist in these cinnamon-sugar French toast muffins for another quick breakfast option.
Why Make This Recipe
- Comforting flavor: Warm cinnamon and sugar create an instantly familiar, craveable taste that appeals to kids and adults.
- Quick and convenient: Batter mixes in one bowl and bakes in 12–16 minutes, perfect for mornings or last-minute guests.
- Versatile for occasions: Great for brunches, potlucks, school lunches, or a weekend treat. I love making a batch for Sunday brunch because they travel well and reheat beautifully.
- Customizable: You can swap spices, add fruit, or make gluten-free or dairy-free versions without changing the technique.
- Makes a crowd-sized batch: The recipe easily scales up to feed 8–12 people.
Recipe Overview
Prep time: 10 minutes.
Cook time: 14–16 minutes at 375°F (190°C).
Total time: ~30 minutes including cooling and coating.
Servings: Makes 12 standard muffins.
Difficulty: Easy.
Method: Quick-mix muffin batter, bake in a standard 12-cup muffin tin, brush with melted butter and roll in cinnamon-sugar for the donut finish.
My Experience Making This Recipe
I tested this recipe multiple times to get the crumb tender but not gummy — that meant a light hand mixing and the right balance of wet to dry. I also learned brushing with just enough melted butter (about 2 tablespoons total) gives the best coating without making the muffins soggy.
How to Make Fluffy Cinnamon Sugar Donut Muffins
This is a one-bowl muffin method: whisk dry ingredients, whisk wet ingredients in a separate bowl, then fold wet into dry until just combined to avoid overdeveloping gluten. Scoop batter into a greased or lined 12-cup muffin tin, bake at 375°F (190°C) for 14–16 minutes until a toothpick comes out clean, cool 5 minutes, then brush with about 2 tablespoons melted butter and toss in a mixture of 1/2 cup granulated sugar + 2 teaspoons ground cinnamon. Expect a tender interior and a slightly crisp cinnamon sugar exterior.
Expert Tips for Success
- Don’t overmix: Fold until no large streaks of flour remain; a few small lumps are fine to keep muffins tender.
- Measure flour correctly: Spoon flour into the cup and level it off or use a kitchen scale (240 g for 2 cups) to avoid dry results.
- Use room-temperature eggs and buttermilk (or milk + 1 tbsp vinegar) so the batter emulsifies quickly and traps air for lift.
- Equipment matters: Use a standard 12-cup muffin tin, a 1.5–2 tablespoon cookie scoop for uniform muffins, and a cooling rack to prevent sogginess after coating. See how similar coating methods work on brown sugar cinnamon caramel cookies for inspiration on texture and finish.
- Toothpick timing: Start testing at 12 minutes; remove as soon as it’s clean or with a few moist crumbs for best texture.
How to Serve Fluffy Cinnamon Sugar Donut Muffins
- Serve warm: Reheat briefly and serve with coffee, tea, or a glass of milk for a classic combo.
- Brunch spread: Pair with scrambled eggs, yogurt, or fresh fruit for a balanced brunch plate. I like arranging them on a platter with a small bowl of maple glaze for dipping.
- Party stations: Offer a topping station with melted butter, cinnamon sugar, and a light vanilla glaze so guests can customize. Also try pairing with fried-dough ideas like these churros poppers for a cinnamon-themed dessert table.
- Presentation tip: Stack in a shallow wicker basket lined with a clean tea towel to keep them cozy and attractive.
Storage and Reheating Guide
Store at room temperature in an airtight container for up to 2 days to keep the exterior crisp; place a paper towel under and over the muffins to absorb excess moisture. Refrigerate up to 4 days if you prefer chilled muffins, but expect the coating to soften. Freeze cooled muffins in a single layer on a tray, then transfer to a freezer bag for up to 3 months—thaw at room temperature or reheat from frozen. Reheat in a 325°F (160°C) oven for 6–8 minutes to refresh the texture, or microwave 12–18 seconds per muffin for a quick warm-up.
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free baking flour blend (with xanthan gum if needed) and slightly reduce baking time if your oven runs hot. Try a tested gluten-free blend for best rise.
- Dairy-free: Replace buttermilk with unsweetened almond or oat milk plus 1 tablespoon lemon juice, and use melted coconut oil or a neutral vegetable oil instead of butter; toss in the cinnamon-sugar as usual.
- Mini muffin version: Use a mini muffin tin, reduce bake time to 9–11 minutes, and decrease coating quantities accordingly for bite-sized snacks. For another small-bite cinnamon idea, consider these cinnamon-sugar monkey bread bites.
- Flavor swaps: Add 1/2 teaspoon ground nutmeg or cardamom, fold in 1/2 cup finely chopped apples or 1/3 cup pumpkin puree for seasonal twists, or drizzle with a simple vanilla glaze after coating.
Nutritional Highlights
These muffins are a carbohydrate-forward treat that provides quick energy from flour and sugar, plus some protein from eggs. You can reduce sugar by using 1/3 cup granulated sugar in the batter and a light dusting of cinnamon sugar on top. Allergen note: the base recipe contains wheat (gluten), dairy, and eggs; adapt as suggested above for gluten-free or dairy-free diets. A reasonable portion is one muffin per person as an occasional treat.
Troubleshooting Common Issues
- Dense muffins: Likely from overmixing or too much flour; fold gently and spoon/level flour rather than packing it. If batter feels heavy, check that baking powder is fresh.
- Dry muffins: Often caused by overbaking; lower oven temperature by 10–15°F and check at the earlier time. Also reduce flour slightly or increase liquid (buttermilk) by up to 2 tablespoons if needed.
- Cinnamon sugar won’t stick: Make sure muffins are warm and brush with a thin layer of melted butter immediately after baking; press the sugar gently so it adheres.
Frequently Asked Questions
Q: Can I make the batter ahead and bake later?
A: Yes — you can refrigerate scooped muffin batter in the lined pan, tightly wrapped, for up to 24 hours; add 2–3 minutes to the bake time if baking straight from chilled. For best rise, let the batter sit at room temperature 15–20 minutes before baking.
Q: Can I use a donut pan instead of a muffin tin?
A: You can use a donut pan, but adjust the bake time to about 8–10 minutes at 350°F (175°C) depending on pan depth. Donut pans produce thinner rings, so watch closely and test with a toothpick.
Q: How do I make them less sweet or lower calorie?
A: Reduce the batter sugar to 1/3 cup and use a light spray of butter-flavored oil before rolling in a thin cinnamon-sugar mix. Swapping half the all-purpose flour for whole-wheat pastry flour adds fiber and a subtly nutty flavor without sacrificing tenderness.
Q: What’s the best way to keep the exterior crisp after coating?
A: Cool the muffins on a wire rack for 5–7 minutes, then coat and return to the rack to set; storing them in an airtight container will soften the exterior, so keep them uncovered briefly while still warm if you plan to eat within a couple of hours. For longer storage, refresh in a 325°F (160°C) oven for 5–8 minutes before serving.
Fluffy Cinnamon Sugar Donut Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Tender muffins with a buttery cinnamon-sugar coating, perfect for a quick breakfast or snack that tastes like a donut without the frying.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
- In a bowl, whisk together the dry ingredients: flour, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk the wet ingredients: eggs, buttermilk, melted butter, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined; be careful not to overmix.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 14-16 minutes or until a toothpick comes out clean.
- Let muffins cool for about 5 minutes, then brush with melted butter.
- Roll each muffin in the cinnamon sugar mixture to coat.
Notes
For best results, do not overmix and ensure your ingredients are at room temperature for proper emulsification.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg