Oh, let me tell you about my kitchen when I’m making cinnamon sugar baked donut muffins – it smells like heaven! That warm, sweet cinnamon scent mixed with buttery goodness is seriously addictive. These little treats are my go-to for lazy Sunday breakfasts and last-minute dessert fixes because they strike that perfect balance between cozy spice and just-sweet-enough. I’ll never forget the first time I made them for my niece’s sleepover – the girls demolished two dozen before I could even brew the coffee! That’s the magic of cinnamon sugar baked donut muffins – they disappear fast, leaving behind nothing but happy faces and a dusting of sugar on the counter.
Why You’ll Love These Cinnamon Sugar Baked Donut Muffins
Trust me, once you try these bad boys, you’ll be making them every weekend. Here’s why everyone goes crazy for them:
- Crazy quick to whip up – Mix, bake, and coat in under 35 minutes. My record from fridge to table? 28 minutes flat during a surprise coffee visit from my mother-in-law!
- That perfect donut-muffin hybrid texture – Light and tender inside with just enough chew, like a bakery donut without the messy frying.
- Sweet-but-not-too-sweet magic – The brown sugar gives depth while cinnamon adds warmth, so they satisfy cravings without being cloying.
- Kid magnet – My nieces call them “sugar hugs” and fight over who gets to roll them in the cinnamon sugar coating (messy but adorable).
Seriously, these muffins disappear faster than I can say “breakfast is ready!”
Ingredients for Cinnamon Sugar Baked Donut Muffins
Okay, let’s gather our goodies! I break these ingredients into two parts – the muffin base (which smells amazing while baking) and that irresistible cinnamon sugar coating (the stuff dreams are made of). Pro tip: measure everything before you start mixing—I learned that the hard way when I once added baking soda twice. Oops!
For the Muffins
- 1 cup all-purpose flour (spoon and level it—no packed flour here!)
- 1 teaspoon baking powder (freshness matters—give the can a sniff test)
- ¼ teaspoon baking soda (yep, just a pinch!)
- ½ teaspoon salt (I use kosher—it balances the sweetness perfectly)
- ½ teaspoon ground cinnamon (the good stuff, none of that dusty old spice jar)
- ⅓ cup granulated sugar (yes, we’re going for lightly sweet, not toothache-worthy)
- ¼ cup brown sugar (pack it like you mean it—molasses magic!)
- 1 large egg (room temp is ideal—30 minutes on the counter does the trick)
- ⅓ cup buttermilk (no buttermilk? Make your own with milk + vinegar)
- 3 tablespoons unsalted butter, melted (and slightly cooled—we’re not scrambling eggs here)
- 1 teaspoon vanilla extract (real stuff only—imitation vanilla should be illegal)
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar (this is where that sparkly crunch comes from)
- 1 tablespoon ground cinnamon (be generous—this isn’t the time to hold back)
- 2 tablespoons unsalted butter, melted (for that golden, sticky grip)
See? Nothing crazy—just pantry staples that turn into something magical. Now let’s get mixing!
How to Make Cinnamon Sugar Baked Donut Muffins
Alright, let’s get to the fun part—making these little bites of joy! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. Don’t worry, it’s easier than it looks, and the payoff is *so* worth it.
1. Preheat and Prep
First things first—fire up that oven to 350°F (175°C). While it’s heating, grab your muffin tin and give it a good grease or line it with paper liners. I’m team #NoSticking, so I use a pastry brush to get butter into every nook. Pro tip: If you’re using liners, spritz them lightly with cooking spray—it keeps the muffins from clinging for dear life.
2. Mix the Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, salt, and that ½ teaspoon of cinnamon. Don’t just dump and stir—really whisk it! This keeps the muffins light and avoids any sneaky clumps of baking soda (trust me, no one wants a bitter bite). Set this aside like it’s precious gold—because, well, it kinda is.
3. Whip Up the Wet Ingredients
In another bowl (yes, you’ll have dishes—welcome to baking), mix the granulated sugar, brown sugar, egg, buttermilk, melted butter, and vanilla. Stir until it’s smooth and slightly glossy, but don’t go crazy—overmixing here can make the muffins tough. If your butter is still hot from melting, let it cool a bit so it doesn’t cook the egg. Learned that lesson the hard way!
4. Combine with Care
Now, pour the wet mix into the dry ingredients. Here’s the secret: fold gently with a spatula until *just* combined. A few streaks of flour? Perfect. Lumps? Totally fine. Overmixing is the enemy of fluffy muffins—think of it like stirring a pancake batter. Less is more!
5. Bake to Golden Perfection
Scoop the batter into your prepared tin, filling each cup about ⅔ full. I use an ice cream scoop for even portions—no fighting over who got the bigger muffin! Bake for 18–20 minutes until they’re puffed and golden, and a toothpick comes out clean. Rotate the pan halfway through if your oven has hot spots (mine sure does).
6. The Cinnamon Sugar Magic
While the muffins cool slightly (5 minutes max—you want them warm enough to hug the sugar), mix the ¼ cup sugar and 1 tablespoon cinnamon in a shallow bowl. Melt the butter for the coating (I zap it for 15 seconds). Now, brush each muffin with butter, then roll it in the cinnamon sugar like it’s getting a cozy blanket. Do this while they’re still warm, and the sugar will stick like a dream.
And voilà! You’ve just made the most irresistible breakfast-treat-snack-dessert hybrid known to humankind. Try not to eat them all in one sitting—I dare you.
Tips for Perfect Cinnamon Sugar Baked Donut Muffins
After burning through more batches of these muffins than I’d care to admit (and turning my kitchen into a cinnamon-scented lab), I’ve nailed down the secrets to absolute perfection. Here are my hard-earned tips that’ll make your muffins the talk of the breakfast table:
- Room temp is your friend – Take that egg and buttermilk out 30 minutes early. Cold ingredients don’t play nice with melted butter, and you’ll end up with dense little hockey pucks instead of cloud-soft muffins. My dog learned this the hard way when I tested a cold-egg batch—he wouldn’t even eat the “rejects!”
- Fill those cups just right – ⅔ full is the golden rule. Any more, and you’ll get muffin tops that merge into one giant mutant muffin (been there). Any less, and you’ll have sad, flat discs. I use an ice cream scoop for foolproof portioning—no guessing games!
- Timing is everything with the coating – Wait 5 minutes after baking, then coat while they’re warm to the touch. Too hot, and the sugar melts into glaze (still tasty, but not the same crunch). Too cold, and the sugar just bounces right off. I call this the “Goldilocks zone” of muffin coating.
Oh, and don’t be afraid to play around! I’ve added orange zest to the batter (heavenly), swapped half the cinnamon for cardamom (wildly delicious), and even dunked them in dark chocolate after the sugar coating (because why not?). The base recipe is your playground—just don’t skip that buttermilk. It’s the MVP of moisture!
Storage and Reheating Instructions
Okay, let’s talk about keeping these cinnamon sugar baked donut muffins as fresh as the moment they came out of the oven! First rule: don’t leave them sitting out—that gorgeous sugar coating turns into a sticky mess. I pop mine in an airtight container (I’m obsessed with my glass one that has the orange lid) at room temperature for up to 3 days. Pro tip: layer them between parchment paper so they don’t stick together.
Now, if you’ve somehow resisted eating them all (no judgment if you haven’t), here’s the magic trick for reviving day-old muffins: 10 seconds in the microwave makes them taste freshly baked again. For that just-baked crispness, toss them in a 300°F oven for 5 minutes. Want to freeze them? Absolutely! Wrap each cooled muffin in plastic, then foil, and freeze for up to 2 months. Thaw overnight, then give ‘em a quick warm-up—they’ll taste like you just pulled them from the oven. My freezer stash is my secret weapon for surprise guests!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop: these cinnamon sugar baked donut muffins are meant to be enjoyed, not analyzed! The numbers below are rough estimates—your actual results might dance a little depending on your specific ingredients. I tend to use organic brown sugar and local eggs from my farmer’s market, which might tweak things slightly. Just remember: one muffin won’t break the calorie bank, but two (or three) might call for an extra walk around the block!
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Absolutely! Just mix 1/3 cup milk with 1 teaspoon white vinegar or lemon juice, then let it sit for 5 minutes until slightly curdled. That said, real buttermilk gives these muffins their signature tang and tenderness—it’s worth grabbing for your next batch. I keep powdered buttermilk in my pantry for emergencies (like sudden midnight muffin cravings). Pro tip: The same trick works for banana bread!
How do I prevent my muffins from sticking to the pan?
Oh honey, I’ve cried over stuck muffins before! Here’s what works for me: butter every cranny of that muffin tin (even between cups), or use liners sprayed lightly with oil. For stubborn pans, dust the greased cups with flour after buttering—just tap out the excess. And whatever you do, let them cool for exactly 5 minutes before popping them out—any sooner and they’ll cling like scared kittens.
Can I make these gluten-free?
You bet! Swap the all-purpose flour for a 1:1 gluten-free blend (I love Bob’s Red Mill). The texture might be slightly denser, but that cinnamon sugar coating hides all sins. Add ½ teaspoon xanthan gum if your blend doesn’t include it—this keeps them from crumbling when you do the sugary roll.
Why are my muffins dry?
Three likely culprits: overmixing (stop when you still see streaks of flour), overbaking (pull them at 18 minutes and test), or old baking powder (it loses oomph after 6 months). Also, measure your flour correctly—scooping packs it down, so spoon it lightly into your cup. Dry muffins make me sad too!
Can I prep the batter ahead?
You can mix dry and wet ingredients separately overnight (keep wet in the fridge), but combine them just before baking. The baking powder starts working immediately—wait too long and you’ll get flat little pucks. Though if you ask me, fresh warm muffins are worth the 20-minute bake time!
More Breakfast Recipes to Try
If you’re as obsessed with these cinnamon sugar baked donut muffins as I am (and let’s be real, how could you not be?), you’ll go crazy for these other breakfast favorites of mine. First up, my blueberry lemon muffins—they’re like sunshine in muffin form with bursts of juicy berries and a zesty kick. Perfect for when you want something a little brighter than cinnamon. And for those lazy weekend mornings when only pancakes will do, my fluffy buttermilk pancakes are the stuff of legends—so light they practically float off the plate! Pro tip: make a double batch and freeze the extras for emergency breakfasts. Your future self will thank you!
Cinnamon Sugar Baked Donut Muffins
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix granulated sugar, brown sugar, egg, buttermilk, melted butter, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Divide the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Let the muffins cool slightly, then brush with melted butter and roll in the cinnamon sugar mixture.