Cinnamon Sugar Donut Muffins . . . I’ve been making these tasty muffins since I was a kid. Everyone loves them!
I went to book club last night and somewhere at the end of our get together, the discussion turned to muffins. What can I say, we all love food! Anyway, I mentioned how much I love these cinnamon sugar muffins and my friends asked if I had posted them on my blog.
I thought I had, but apparently I was mistaken. So Amie, here is the recipe for the muffins I was talking about. 🙂
These are a favorite recipe from when I was a little girl. I remember helping my mom make them. We always had the job of rolling them in the butter then cinnamon sugar mixture. That’s the job I give my boys now. They enjoy it because they get to lick their fingers when they are finished.
These are delicious and taste very similar to cinnamon sugar donuts. The nutmeg in them adds such a great flavor. To make them a little healthier, I just brush the tops with butter, then roll them in the cinnamon sugar.  It sticks to the bottom of the muffins just fine even without the added butter. If you roll the whole muffin in butter, they are sinful, but simply divine!!
Cinnamon Sugar Donut Muffins
Cream butter and sugar till fluffy. Add egg, vanilla, and milk. Stir in dry ingredients just till moistened. Fill greased muffin cups about 2/3 full. Bake at 350° for about 18 minutes. While still warm, brush tops with melted butter, then roll muffins in cinnamon sugar mixture. -If you are rolling the entire muffin in butter, you will need about 1/3 cupCinnamon Sugar Donut Muffins (French Breakfast Puffs)
Ingredients
Instructions
Notes
-I mix up 1/2 cup of sugar with 1-2 tsp of cinnamon and keep it in a shaker with my spices. When you finish your jar of cinnamon, don't throw it away! It is perfect for this.
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Just made these and not in love with them. The only change I made was to put cinnamon in batter instead of nutmeg. They came out a strange consistency and look like english muffin texture. My son thinks they taste like sugar cookies so that’s not bad. Just disappointed overall.
They are not the same without the nutmeg, but that shouldn’t have changed the texture. All I can think is that maybe you overmixed them. Sorry you didn’t love them.
I made them using Bob Mills GF 1-1 flour and I also added a pinch of cinnamon to the batter. Worked great, but the actual muffin was a little lacking in flavor so I will add more cinnamon to the batter when I make them again!
Glad to hear they worked with the gluten free flour! And I bet they would be great with added cinnamon.
Randomly came across your recipe this morning when looking for something to make the family beside: pancakes, waffles, French Toast, and crepes. I wanted to make Cinnamon Rolls, but didn’t have time for the dough to rise. The kids loved it! Quick and easy. Cleanup was lightning fast too. Definitely going on the breakfast rotation. I’ll have to make a double batch next time as everyone wanted more!
I always have to make a double batch, my kids practically inhale these! 🙂
Amazing! My family loves these little donut muffins!
So glad to hear it Dolly! They are definitely a favorite at my house. 🙂
These are coming along good… but if you love cinnimon add a pinch to the batter
Keep posting your lovely recipes, thank you for sharing. I’m going to try one of your brownies this Friday for a church get-together.
I just tried this recipe, used dark brown sugar instead of regular white sugar. They were so easy and quick to make and I love the result. The muffins tasted more like scones and not too sweet but I thick it’s perfect either with coffee/tea or with some jam on the side (I know weird taste to some..lol)
Keep