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.
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.
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.
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.
MORE CINNAMON RECIPES TO TRY:
Double Cinnamon Snickerdoodles
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:
Donut Muffins (French Breakfast Puffs)
Cinnamon Sugar Donut Muffins
Soft and tender buttery muffins rolled in cinnamon sugar.
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
- Preheat oven to 350 degrees. Spray muffin tin with non stick cooking spray; set aside.
- Cream butter and sugar in a large bowl till fluffy. Add egg, vanilla, and milk.
- Whisk together flour, salt, baking powder, and nutmeg in a small bowl. Gently stir into butter mixture just until moistened.
- Fill greased muffin cups about 2/3 full. Bake at 350° for about 18 minutes.
- 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.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 270mgCarbohydrates: 32gNet Carbohydrates: 0gFiber: 1gSugar: 17gSugar Alcohols: 0gProtein: 3g
it takes FAR TOO LONG to get to the recipe. Please put a skip to button. Reading it once was nice but now I just wanna make muffins 🙂
There should be a “jump to recipe” button at the very top of the post on the left. As bloggers, we have to leave lots of tips, or we get overwhelmed with questions from frustrated beginning bakers. But the jump button should allow you to just skip to the recipe if you are confident to make them without reading the post. 🙂
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.
I used an apple spice instead of nutmeg and actually it came out really good and everyone loves it, thanks.
I wanted to make Izzy’s, but I didn’t know the nutmeg. Is there anyway I could substitute the nutmeg?
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.
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!
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