Cinnamon Sugar Donut Mini Muffins

Why You’ll Love This Recipe

• All the cozy flavor of a cinnamon-sugar donut without frying.
• Mini size bakes fast and is perfect for brunch platters or lunchbox treats.
• Tender, bakery-style crumb thanks to sour cream and melted butter.
• Simple pantry ingredients and ready in just over 30 minutes.

Grocery List

• Produce: None
• Dairy: Unsalted butter, whole milk, sour cream (or plain Greek yogurt), 1 large egg
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, vanilla extract

Full Ingredients

Mini Muffins

• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (75 g) unsalted butter, melted and slightly cooled
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/3 cup (80 g) sour cream or plain Greek yogurt, at room temperature
• 1 large egg (50 g, room temperature)
• 1 1/2 tsp pure vanilla extract

Cinnamon-Sugar Coating

• 4 tbsp (57 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cinnamon
• Pinch ground nutmeg (optional, for donut-shop aroma)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Heat the oven to 375°F (190°C) with a rack in the center. Lightly grease a 24-cup mini muffin pan with butter or nonstick spray. Greasing (instead of using paper liners) helps the butter-and-sugar coating cling to the sides later.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This evenly disperses the leaveners and spices so the muffins rise uniformly and taste balanced.

Step 3: Combine the wet ingredients

In a large bowl, whisk the sugar, milk, sour cream, melted butter, egg, and vanilla until smooth and glossy. Make sure the melted butter is slightly cooled and the dairy is at room temperature to prevent curdling.

Step 4: Make the batter

Pour the dry ingredients into the wet. Fold gently with a spatula just until the flour disappears and the batter is evenly combined. A few small lumps are fine—overmixing can make the muffins tough.

Step 5: Portion and bake

Divide the batter among the muffin cups, filling each about 3/4 full (roughly 1 tablespoon per cup). Bake 11–13 minutes, until the tops spring back when lightly pressed and the edges are light golden. An instant-read thermometer inserted in the center should read about 200°F (93°C). Cool in the pan for 5 minutes, then loosen and transfer to a rack.

Step 6: Mix coating and finish

In a shallow bowl, stir together the sugar, cinnamon, and optional nutmeg for the coating. Melt the remaining butter in a small bowl. While the muffins are still warm, brush each muffin all over with melted butter and roll generously in the cinnamon sugar until fully coated. For an extra-thick shell, repeat the butter-and-sugar step once more.

Step 7: Serve and enjoy

Serve warm for the ultimate donut-shop experience. The exterior will be crisp with sparkling cinnamon sugar, and the interior tender and buttery.

Pro Tips

• Room-temperature dairy helps the batter emulsify for a tender crumb.
• Use a small cookie scoop for even portioning and tidy domes.
• Coat while warm so the butter soaks in slightly and the sugar sticks uniformly.
• For a bakery finish, give the coated muffins a final light dusting of cinnamon sugar just before serving.
• A pinch of nutmeg in both batter and coating mimics classic cake donuts.

Variations

• Brown Butter: Brown the batter butter until nutty amber, cool, then proceed for deeper flavor.
• Apple Cider: Replace milk with 1/2 cup reduced apple cider; add 1/4 tsp extra cinnamon.
• Maple-Vanilla: Swap 2 tbsp of the sugar with pure maple syrup and add 1/2 tsp maple extract.

Storage & Make-Ahead

Store coated muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze uncoated muffins up to 2 months; thaw at room temperature, warm at 300°F (150°C) for 5–7 minutes, then brush with butter and coat in cinnamon sugar just before serving. If storing coated muffins, re-toss in a little fresh cinnamon sugar to refresh the sparkle.

Nutrition (per serving)

Approximate per mini muffin: 120 calories; 6 g fat; 15 g carbohydrates; 1.5 g protein; 0.3 g fiber; 7 g sugars; 90 mg sodium. Values are estimates and will vary with brands and coating amount.