Cinnamon Sugar Donut Muffins

Why You’ll Love This Recipe

• All the bakery-style doughnut vibes without frying.
• Tender, fluffy crumb with classic warm nutmeg and cinnamon notes.
• Fast and forgiving batter—no mixer needed.
• Coats beautifully for that sparkly cinnamon-sugar crunch.

Grocery List

• Produce: None
• Dairy: Unsalted butter, buttermilk, eggs
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, vanilla extract

Full Ingredients

For the muffins

• 2 cups (240 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1 cup (240 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 2 tsp pure vanilla extract

For the cinnamon-sugar coating

• 6 Tbsp (85 g) unsalted butter, melted
• 2/3 cup (135 g) granulated sugar
• 2 tsp ground cinnamon
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a standard 12-cup muffin tin with butter or nonstick spray. Skip paper liners so the butter-and-cinnamon sugar coating can adhere to the muffin sides later.

Step 2: Combine the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until no streaks remain. This evenly disperses the leaveners and spices for a uniform crumb.

Step 3: Mix the wet ingredients

In a separate medium bowl or large measuring jug, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Make sure the butter is warm but not hot so it does not scramble the eggs.

Step 4: Bring the batter together

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently just until the flour disappears; a few small lumps are fine. Avoid overmixing to keep the crumb tender. Let the batter rest for 5 minutes to hydrate and thicken slightly.

Step 5: Portion and bake

Divide the batter evenly among the greased muffin cups, filling each about 3/4 full (roughly 55 to 60 g per cup or a heaping #20 scoop). Bake 16 to 18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. If you have an instant-read thermometer, the centers should read about 200°F (93°C).

Step 6: Make the cinnamon sugar

While the muffins bake, stir together the sugar, cinnamon, and a pinch of salt in a shallow bowl. Melt the coating butter in a second shallow bowl. Have a wire rack ready over a sheet of parchment to catch any excess sugar.

Step 7: Coat for that doughnut finish

Cool the muffins in the pan for 5 minutes, then carefully lift them out to a rack. While still warm (but not hot), dip the top of each muffin into the melted butter, letting excess drip off, then roll or sprinkle generously with cinnamon sugar. For full coverage, brush the sides lightly with butter and roll the whole muffin in sugar. Serve warm or at room temperature.

Pro Tips

• Measure flour accurately: spoon and level, or better, weigh it at 240 g to prevent dense muffins.
• Freshly grated nutmeg adds that classic doughnut-shop flavor; a little goes a long way.
• Coat while warm so the cinnamon sugar clings beautifully without melting.
• No buttermilk on hand: mix 1 Tbsp lemon juice or vinegar with milk to make 1 cup; rest 5 minutes before using.
• For neat portions and even domes, use a cookie scoop and rotate the pan halfway through baking.

Variations

• Brown-Butter Muffins: Brown the 1/2 cup butter for the batter until nutty and golden, cool slightly, then proceed. Expect deeper, toasty notes.
• Apple Cider Twist: Replace the buttermilk with 3/4 cup reduced apple cider (simmer to half) plus 1/4 cup sour cream; add a pinch of allspice to the cinnamon sugar.
• Mini Muffin Doughnut Bites: Bake in a 24-cup mini muffin tin for 10 to 12 minutes, then dip and roll as directed.

Storage & Make-Ahead

Best the day they are made. Store leftovers at room temperature in an airtight container lined with a paper towel for up to 2 days. To refresh, warm at 300°F (150°C) for 5 to 7 minutes. Freeze uncoated muffins up to 2 months; thaw, then dip in butter and roll in cinnamon sugar just before serving.

Nutrition (per serving)

Approximate per muffin: 325 calories; 15 g fat; 45 g carbohydrates; 5 g protein; 1 g fiber; 220 mg sodium.