• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Creations by Kara

  • RECIPE INDEX
    • Appetizers and Snacks
    • All Bread Recipes
      • Bread- Muffins and Scones
      • Bread: Quick Breads
      • Bread: Yeast Bread
    • Breakfast
    • Crock Pot
    • All Dessert Recipes
      • Dessert: Brownies and Bars
      • Dessert: Cakes and Cupcakes
      • Dessert: Candy
      • Dessert: Cheesecake
      • Dessert: Cookies
      • Dessert: Frozen
      • Dessert: Misc.
      • Dessert: Pies and Crisps
    • Drinks
    • All Holiday Recipes
      • Christmas Recipes
      • Easter Recipes
      • Halloween Recipes
      • St. Patrick’s Day Recipes
      • Valentine’s Day Recipes
      • 4th of July Recipes
    • Instant Pot Recipes
    • All Main Dish Recipes
      • Main Dish- Beef
      • Main Dish: Chicken
      • Main Dish: Fish
      • Main Dish: Pork
      • Main Dish: Vegetarian
    • Restaurant Recipes
    • Salads
    • Side Dishes
    • Soups
    • Non-Food
  • TUTORIALS
    • Craft Tutorials
    • DIY Project Tutorials
    • Holiday Tutorials
    • Home Decor Ideas
    • Sewing Tutorials
  • FREEBIES
    • Free Patterns
    • Printable Gifts
    • Holiday Printables
    • LDS Printables
    • Printable Home Decor
  • HOLIDAYS
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St. Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • TIPS & TRICKS
  • Navigation Menu: Social Icons

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you.
Home » Recipe Index » Bread- Muffins and Scones » Cinnamon Sugar Donut Muffins (French Breakfast Puffs)

Cinnamon Sugar Donut Muffins (French Breakfast Puffs)

August 23, 2019 by Kara Cook 16 Comments

  • Share
  • Tweet

Cinnamon Sugar Donut Muffins . . . tender, melt in your mouth donuts rolled in cinnamon sugar. They taste like little doughnuts!

These muffins are perfect just on their own or with hot chocolate or coffee, but they also make a great breakfast served with breakfast hash and fruit salad. 

cinnamon sugar donut muffin with a bite taken out of it

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. We called them French Breakfast Puffs. I remember helping my mom make them. They made the house smell amazing while they were baking!

My siblings and I usually had the job of rolling them in the butter then cinnamon sugar mixture. That’s the job I give my kids now. They enjoy it because they get to lick their fingers when they are finished.

donut muffins on a cooling rack

 

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!!

HOW TO MAKE DONUT MUFFINS

Ingredients for these muffins:

  • butter
  • sugar
  • egg
  • vanilla extract
  • milk
  • all purpose flour
  • salt
  • baking powder
  • nutmeg
  • cinnamon

Cream butter and sugar in a large bowl till fluffy. Add egg, vanilla, and milk.  Stir in dry ingredients just until 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.

rolling muffins in cinnamon sugar

PRO TIP:  Make your own cinnamon sugar by mixing up 1 cup of sugar with 2-3 teaspoons of cinnamon. Store it in a small container. When you finish your jar of cinnamon, don’t throw it away! It is perfect for this.

HOW TO STORE CINNAMON DOUGHNUT MUFFINS

These muffins are definitely best served hot from the oven, but they will keep for a few days. Store them in an airtight container at room temperature. The cinnamon sugar mixture will start to melt into the muffins and they may become sticky, but they still taste fine.

CAN I MAKE THESE IN MINI MUFFIN PANS?

Yes, you can. You will get 2 1/2- 3 dozen mini muffins, depending on size. They will only need to bake for about 12-15 minutes. You will need more melted butter and cinnamon sugar mixture for coating the muffins.

cinnamon sugar donut muffin recipe collage

 

MORE CINNAMON RECIPES TO TRY:

Snickerdoodle Bread
Every bite of this cinnamon bread just melts in your mouth.

Cinnamon Sugar Bars
Cinnamon Sugar Bars, also called Jan Hagels, are a delicious Dutch Christmas cookie!

Double Cinnamon Snickerdoodles
Snickerdoodles with cinnamon chips- a must try cookie recipe!

Cinnamon Crumb Dessert Pizza
Cinnamon Streusel Dessert Pizza

If you love cinnamon donuts, you need to try this muffin recipe. Because really, who can resist muffins that taste like donuts?!

MORE MUFFIN RECIPES:

  • Peanut Butter Muffins
  • Strawberry Nutella Muffins
  • Orange Blueberry Muffins
  • Whole Wheat Muffins

Donut Muffins (French Breakfast Puffs)

Yield: 10 muffins

Cinnamon Sugar Donut Muffins

Everyone loves these Cinnamon Sugar Donut Muffins. Soft, tender, and covered in yummy cinnamon sugar.

Soft and tender buttery muffins rolled in cinnamon sugar.

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 1/3 cup butter, softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp nutmeg

Topping

  • 2 Tbsp melted butter
  • 1/3 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees. Spray muffin tin with non stick cooking spray; set aside.
  2. Cream butter and sugar in a large bowl till fluffy. Add egg, vanilla, and milk.
  3. Whisk together flour, salt, baking powder, and nutmeg in a small bowl. Gently stir into butter mixture just until moistened.
  4. Fill greased muffin cups about 2/3 full. Bake at 350° for about 18 minutes.
  5. Stir together the cinnamon and sugar in a small bowl. While muffins are still hot, brush tops with melted butter, then roll muffins in cinnamon sugar mixture.

Notes

If you want to brush the entire muffin with butter, you will need 1/3 cup of melted butter. Nutrition information is based on using just the two tablespoons of butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Kirkland Signature Canola Oil Cooking Spray, 34 Ounce
    Kirkland Signature Canola Oil Cooking Spray, 34 Ounce
  • Wilton 12-Cup Non-Stick Muffin Pan
    Wilton 12-Cup Non-Stick Muffin Pan

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 270mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 3g
© Kara
Cuisine: American / Category: Bread- Muffins and Scones
Recipe originally published October 2, 2009. Updated August 2019.

 

 

Filed Under: Bread- Muffins and Scones, Recipe Index Tagged With: cinnamon

Previous Post: « Hello Fall Printable (Chalkboard or Black & White)
Next Post: Poppy Seed Chicken »

Reader Interactions

Comments

  1. SAVITRIE ROSS

    March 29, 2020 at 1:39 pm

    Saw this recipe this morning and decided to try it. Came out perfect love the sweetness it was just the right amount of sugar and I would make this again. Thanks for sharing.

    Reply
  2. Angie

    February 1, 2020 at 7:24 pm

    I used an apple spice instead of nutmeg and actually it came out really good and everyone loves it, thanks.

    Reply
  3. Lizzy

    January 18, 2020 at 8:40 am

    I wanted to make Izzy’s, but I didn’t know the nutmeg. Is there anyway I could substitute the nutmeg?

    Reply
    • Kara Cook

      January 21, 2020 at 1:11 pm

      You can try using cinnamon, but they won’t be quite the same. There isn’t really a great substitute for nutmeg. They will still be tasty with cinnamon though.

      Reply
  4. Lena Holm

    December 4, 2019 at 12:50 am

    Give your muffin tin a break from the pastries, and use it for something savory instead. Give ’em 10 minutes in the oven, and you’ll have an easy breakfast to heat up all week. Morning coffee, meet your new best pastry friend. You’ll start with a flat piece of dough and cut strips along the side, slather on cream cheese and sugar, dump blueberries and sliced almonds on top, then carefully braid the dough over the fillings. Easy breezy!

    Reply
  5. Jamie

    February 24, 2019 at 8:37 am

    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.

    Reply
    • Kara Cook

      March 13, 2019 at 12:05 pm

      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.

      Reply
  6. Chelsie

    November 28, 2018 at 6:29 pm

    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!

    Reply
    • Kara Cook

      December 18, 2018 at 1:33 pm

      Glad to hear they worked with the gluten free flour! And I bet they would be great with added cinnamon.

      Reply
  7. Randy

    October 28, 2018 at 8:21 am

    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!

    Reply
    • Kara Cook

      December 18, 2018 at 1:32 pm

      I always have to make a double batch, my kids practically inhale these! 🙂

      Reply
  8. Dolly

    September 6, 2017 at 6:30 pm

    Amazing! My family loves these little donut muffins!

    Reply
    • Kara Cook

      September 12, 2017 at 9:58 pm

      So glad to hear it Dolly! They are definitely a favorite at my house. 🙂

      Reply
  9. maddie

    September 28, 2014 at 6:11 am

    These are coming along good… but if you love cinnimon add a pinch to the batter

    Reply
  10. Sneha

    November 16, 2010 at 9:04 am

    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.

    Reply
  11. Sneha

    November 16, 2010 at 9:02 am

    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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

Categories

Footer

PRIVACY POLICY | ABOUT ME | DISCLOSURE

Copyright © 2021 Creations by Kara on the Foodie Pro Theme