I love this recipe because it delivers donut-shop flavor with easy muffin prep. The batter comes together quickly, the muffins bake beautifully, and the cinnamon sugar topping adds the perfect crunch and sweetness. They’re family-friendly, freezer-friendly, and guaranteed to disappear fast—especially when served warm.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted 1/2 cup granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla extract 1 cup milk 1 large egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon
For topping: 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 cup unsalted butter, melted
Directions
I preheat my oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, I whisk the melted butter, granulated sugar, brown sugar, vanilla, milk, and egg until smooth.
In another bowl, I sift together the flour, baking powder, salt, and cinnamon.
I gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
I divide the batter evenly among the muffin cups, filling each about 2/3 full.
I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
While the muffins bake, I mix the granulated sugar and cinnamon for the topping.
Once the muffins cool for a few minutes, I remove them from the tin, brush the tops with melted butter, and dip them in the cinnamon sugar to coat.
I stir in mini chocolate chips for a fun surprise.
I use a 1:1 gluten-free flour blend to make them gluten-free.
I replace half the all-purpose flour with whole wheat flour for a heartier version.
I reduce the sugar slightly if I want them less sweet.
I add a pinch of nutmeg for an extra donut-shop flavor.
Storage/Reheating
I store leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, I warm them in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness. These muffins also freeze well; I freeze them for up to 2 months, thawing and reheating before eating.
FAQs
Can I make these without paper liners?
Yes, I grease the muffin tin well to prevent sticking.
How do I keep the muffins soft?
I avoid overmixing the batter and store them in an airtight container.
Can I substitute the milk?
Any dairy or non-dairy milk works well.
Can I double the recipe?
Absolutely—these freeze beautifully and never last long.
Can I skip the cinnamon sugar topping?
Yes, but the topping makes them taste like donut muffins, so I love keeping it.
Conclusion
I love how these cinnamon sugar donut muffins bring together nostalgic donut flavor and simple muffin convenience. They’re warm, tender, and perfectly coated in buttery cinnamon sugar—exactly the kind of treat that brightens a morning or afternoon. Whenever I make them, I always prepare extra because they disappear faster than I expect.
