Description
These Cinnamon Sugar Doughnut Muffins are a delightful twist on classic doughnuts, baked to perfection and coated with a buttery cinnamon sugar glaze. Perfect for breakfast or a sweet snack, these muffins combine a tender crumb with a crispy, cinnamon-spiced topping.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 2½ tsp baking powder
- ¾ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon
Wet Ingredients
- 1 cup milk
- ½ cup unsalted butter (room temperature)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- ½ cup unsalted butter (melted)
- 1 cup sugar
- 1 Tbsp cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Spray a 12-cup muffin pan with cooking spray to prevent sticking and set aside.
- Mix dry ingredients: Sift together the all-purpose flour, baking soda, baking powder, salt, nutmeg, and ¼ teaspoon cinnamon to ensure an even distribution of spices and leavening agents.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature unsalted butter on medium speed for 2 minutes. Lower speed and gradually add ¾ cup sugar. Mix until well combined.
- Add eggs: Add eggs one at a time to the butter mixture, beating just until the yolks disappear to avoid overmixing.
- Combine wet and dry: Add the dry ingredients in three batches alternating with the milk, mixing just until everything is incorporated to keep the muffins tender.
- Add vanilla: Stir in the vanilla extract gently.
- Fill muffin pan: Use a large or ice cream scoop to portion the batter evenly into the prepared muffin cups.
- Bake: Place the muffin pan in the oven and bake for 20 to 25 minutes until the muffins are golden and a toothpick inserted comes out clean.
- Cool muffins: Remove muffins from the pan and allow them to cool completely on a wire rack before coating.
- Prepare coating: Place the melted butter in one bowl. In another bowl, combine the cinnamon and sugar mixture.
- Coat muffins: Dunk each cooled muffin first into the melted butter, then immediately roll and coat thoroughly in the cinnamon sugar mixture.
- Storage: Store the coated muffins in an air-tight container for up to 2 days to maintain freshness.
Notes
- Ensure muffins are completely cooled before dipping to avoid melting the cinnamon sugar coating.
- You can substitute milk with any plant-based milk for a dairy-free option, but the texture may vary slightly.
- For extra flavor, sprinkle a little extra cinnamon sugar on top right after coating while still sticky.
- These muffins are best enjoyed within two days for optimal freshness.
- Use room temperature butter for the batter to ensure easy creaming with sugar.
