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Delicious fluffy cinnamon sugar donut muffins baked to perfection

Grandma’s Fluffy Cinnamon Sugar Donut Muffins

Soft, tender muffins coated in buttery cinnamon sugar — just like a classic donut, but baked instead of fried.
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Ingredients Equipment Method Notes

Ingredients
  

  • Muffins:
  • 1¾ cups 220 g all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ⅓ cup 75 g unsalted butter, melted
  • ½ cup 100 g granulated sugar
  • 1 large egg
  • ¾ cup 180 ml milk
  • 1 tsp vanilla extract
  • Topping:
  • ¼ cup 55 g unsalted butter, melted
  • ½ cup 100 g granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • Muffin tin
  • Paper liners (optional)
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Cooling rack
  • Pastry brush or small bowl for dipping

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk melted butter, sugar, egg, milk, and vanilla until well combined.
  4. Add dry ingredients to wet ingredients and stir until just combined — do not overmix.
  5. Divide batter evenly into muffin cups, filling about ¾ full.
  6. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool for 5 minutes, then remove from tin.
  8. For topping, mix sugar and cinnamon in a small bowl. Dip warm muffins in melted butter, then roll in cinnamon sugar until coated.

Notes

Best enjoyed the day they’re made, while still warm.
You can use nutmeg instead of cinnamon for a different flavor.
Store leftovers in an airtight container for up to 2 days; rewarm slightly before serving.