This recipe for Cinnamon Sugar Donut Muffins began as a simple goal to capture that irresistible sugar donut flavor in a format that fits on a breakfast plate. I first developed this version on a sleepy Saturday morning when I had a craving for something sweet and nostalgic but wanted an easy bake that would feed a small crowd. The result is a tender muffin with a slightly crumbly top and a soft, cakey interior. The warm hit of cinnamon in the batter and the final buttery dip and sugar coating evoke the classic fairground bite while being far quicker and less fussy than frying donuts.

I discovered early on that the magic comes from the contrast between the pillowy crumb and the crunchy cinnamon sugar exterior. These muffins are flavored with a touch of vanilla and a modest amount of melted butter so they stay moist without feeling greasy. They bake up with a domed top that is perfect for coating in the butter and sugar mixture. My family always grabs one warm from the pan and everyone agrees the texture is what makes them feel like a true sugar donut, while being portable and practical for a busy morning.

Ingredients

• All purpose flour 2 cups. Choose a trusted brand for consistency. Spoon the flour into the measuring cup and level with a knife for accurate volume. Flour gives structure and a tender crumb.
• Granulated sugar 1 and one half cups for the batter. Sugar adds sweetness and helps the crust develop a light caramelized flavor.
• Baking powder 2 teaspoons. This is the lifting agent that creates the domed tops and the soft interior.
• Kosher salt one half teaspoon. Proper salt balances sweetness and enhances the cinnamon flavor.
• Ground cinnamon 1 teaspoon in the batter plus 1 teaspoon for the topping. Use fresh cinnamon for the brightest flavor.
• Whole milk 1 and one quarter cups. Whole milk yields a richer texture. If you prefer lower fat use two percent, but expect a slightly less tender crumb.
• Large egg one, at room temperature. Room temperature eggs incorporate better and help the batter blend smoothly.
• Unsalted butter 2 tablespoons melted in the batter plus 4 tablespoons melted for dipping the baked tops. Unsalted lets you control the salt level.
• Vanilla extract 1 tablespoon. Pure vanilla makes the flavor warm and familiar rather than one dimensional.
• Topping sugar three quarters cup. Combine with the topping cinnamon and roll the muffin tops to create the signature coating.

Instructions

Preheat the oven Set the oven to 350 degrees Fahrenheit and arrange a rack in the center position. Line a 12 cup muffin pan with paper liners or lightly grease each cup. Preheating ensures even rise and consistent baking time. Combine dry ingredients In a large bowl whisk together 2 cups of flour, 1 and one half cups sugar, 2 teaspoons baking powder, one half teaspoon kosher salt and 1 teaspoon ground cinnamon. Whisking distributes the baking powder and cinnamon evenly so each muffin tastes consistent. Mix wet ingredients In a separate bowl whisk 1 and one quarter cups whole milk, one large room temperature egg, 2 tablespoons melted unsalted butter and 1 tablespoon vanilla extract. Be sure the melted butter is not piping hot to prevent cooking the egg. Combine without overmixing Pour the wet mixture into the dry ingredients and stir gently until no large lumps remain. The batter will be a bit runny. A few small lumps are fine. Overmixing develops gluten and will yield tougher muffins rather than the tender, cake like texture we want. Fill the pan and bake Divide batter evenly, filling each muffin cup about two thirds full. For full size muffins bake 20 to 24 minutes. The tops should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. Avoid opening the oven in the first 12 minutes to retain oven spring. Cool briefly then remove Let the muffins rest in the pan for five minutes. This short rest helps the crumb set so the tops do not tear when you remove them. Transfer muffins to a wire rack to cool slightly until they are warm but not hot to the touch. Prepare the coating and finish In a shallow bowl combine three quarters cup granulated sugar and 1 teaspoon ground cinnamon. Brush the top of each muffin with melted butter then roll the top in the cinnamon sugar to coat. Return to the rack and repeat for all muffins so you have a crunchy, sweet coating that mimics a classic sugar donut.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to one day. For longer storage refrigerate for up to four days. If you plan to freeze, cool completely then place in a single layer on a tray to freeze solid before moving to a resealable freezer bag. This prevents sticking. To refresh refrigerated or frozen muffins, warm in a 325 degrees Fahrenheit oven for five to eight minutes. For a freshly coated finish, brush the warmed tops with a small amount of melted butter then roll in the cinnamon sugar before serving.

Ingredient Substitutions

If you want to make a lighter version use two percent milk instead of whole milk though the crumb will be slightly less rich. For a dairy free swap use a plant based milk such as unsweetened oat milk and replace butter with a neutral flavored melted oil. For a lower sugar topping reduce the sugar by one quarter cup but keep the cinnamon amount the same to retain that donut like spice. Gluten free flour blends can be used Measure by weight if possible and add one quarter teaspoon xanthan gum if the blend does not already include it.

Serving Suggestions

Serve these warm with a cup of coffee or hot chocolate for a comforting breakfast or as an afternoon treat. They pair well with fresh fruit such as sliced apples or a simple berry compote. For a more indulgent take, top with a light drizzle of vanilla glaze made from powdered sugar and milk. If you are serving a crowd, place muffins on a tiered tray and offer small bowls of additional cinnamon sugar and a salted butter for dipping.

Seasonal Adaptations

In autumn stir one quarter teaspoon nutmeg and a pinch of cloves into the batter for a pumpkin spice feel. For winter holidays add orange zest to the batter and swap the topping cinnamon for a mixture of cinnamon and ground cardamom. In spring lighten it up by folding one half cup finely grated apple into the batter which adds moisture and a subtle fruity brightness. Small changes create seasonal variations without changing the simple technique.

Meal Prep Tips

Make the batter the night before and store it covered in the refrigerator for up to 24 hours. Bring the batter back to room temperature before scooping to help the muffins rise evenly. For on the go breakfasts bake mini versions in a mini muffin pan. They take less time and are perfectly portioned for lunch boxes. Package cooled muffins individually in parchment for easy grab and go options. Reheat for a minute in a microwave or a few minutes in a low oven for a nearly fresh taste.

These Cinnamon Sugar Donut Muffins are simple comfort food that bring back warm memories. They are forgiving, fast and reliably enjoyed by guests. Take the basic method and make it yours with small seasonal tweaks or a favorite swap. Enjoy sharing them with people you love and keep a batch in the freezer for mornings when you want that homemade treat with minimal fuss.