This recipe has been a small culinary revelation in my kitchen: Cinnamon Sugar Donut Muffins that marry the soft crumb of a well-made muffin with the nostalgic crunch of a sugar donut coating. I first created this version one rainy Saturday morning when I wanted the comfort of bakery treats without the fuss of frying. The result was unexpectedly light and pillowy, with a warm cinnamon aroma that reminded my family of fairground donuts but in a far simpler package. It became an instant favorite for weekend breakfasts and after-school snacks.

What makes these muffins special is their balance of texture and flavor. The crumb stays tender because the batter is slightly runny and not overmixed, while the top gets a delightful, slightly crunchy coat from dipping in melted butter and rolling in spiced sugar. The cinnamon is present but not overpowering—just enough to kiss the sweet surface and make each bite memorable. I’ve baked these dozens of times, adjusting timing and technique until they reliably come out perfect: golden domes with a faint crack and a sweet, cinnamon-scented crust.

Ingredients

• All-purpose flour (2 cups): Use a reliable brand like King Arthur or Gold Medal. Spoon into your measuring cup and level with a knife for accurate volume; this keeps the crumb tender instead of dense.
• Granulated sugar (1 1/2 cups for batter + 3/4 cup for topping): Regular white sugar gives that classic crunchy coating. For best results in the topping, measure by gently spooning into the cup and leveling—150 g equivalents are helpful but stick with cups for consistency here.
• Baking powder (2 teaspoons): Fresh baking powder is essential for good rise—if it’s older than 6 months, replace it. It creates the light dome without relying on eggs alone.
• Kosher salt (1/2 teaspoon): Balances the sweetness; use Diamond Crystal or Morton, but note the crystal size difference—if using table salt, reduce slightly.
• Ground cinnamon (1 teaspoon in batter + 1 teaspoon for topping): Use Ceylon or true cinnamon if you have it for a cleaner, less bitter finish; shake well in the topping to ensure even distribution.
• Whole milk (1 1/4 cups): Adds richness and a slightly tender crumb; you can swap with 2% or buttermilk (see substitutions) but whole milk yields the fullest texture.
• Large egg (1, room temperature): Helps bind and structure; taking it to room temperature ensures smoother incorporation and a more even rise.
• Unsalted butter (2 tablespoons melted in batter; 4 tablespoons melted for coating): I use European-style butter when I want a deeper flavor. Melt and cool slightly before adding to the batter so it doesn’t cook the egg.
• Vanilla extract (1 tablespoon): Real vanilla makes a notable difference—use pure extract for a round, warm flavor that complements the cinnamon.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners. Allow the oven to fully come to temperature for consistent rise—the baking powder needs that steady heat to bloom. Combine Dry Ingredients: In a large bowl sift or whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Whisking ensures even distribution of leavening and spice so each muffin tastes uniform. Mix Wet Ingredients: In a separate bowl whisk 1 1/4 cups whole milk, 1 large room-temperature egg, 2 tablespoons melted unsalted butter, and 1 tablespoon vanilla extract until smooth. Room-temperature ingredients emulsify more easily for a silky batter. Combine and Fold: Pour the wet mixture into the dry ingredients and stir gently just until the large lumps disappear. The batter will be slightly runny—resist overmixing to avoid a tough, dense crumb. A few small streaks are fine; they’ll hydrate during baking. Fill and Bake: Fill each muffin cup about two-thirds full. For full-size muffins bake 20–24 minutes, until a toothpick inserted near the center comes out mostly clean and the tops are golden with a slight spring back when pressed. Rotate the pan halfway if your oven has hot spots. Rest and Cool: Let the muffins rest in the pan for 5 minutes so they set, then transfer to a wire rack to cool until warm to the touch but not hot—about 5–10 minutes. If they’re too hot the coating won’t adhere properly, and if they’re fully cooled the butter won’t soak in. Butter and Sugar Coating: Combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. Dip the top of each warm muffin in 4 tablespoons melted butter, then roll the top in the cinnamon sugar to coat thoroughly. Place back on the rack and repeat with the remaining muffins so each gets a double-layered, sugar-kissed crown.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to 48 hours to maintain the best texture; the sugar crust will slowly soften after that. For longer storage, place uncoated muffins in a zipper bag or airtight container and freeze for up to 3 months. Thaw at room temperature and re-coat the tops with melted butter and cinnamon sugar for a freshly made finish. To reheat refrigerated muffins, warm in a 300°F oven for 5–7 minutes to refresh the crumb and crisp the top slightly.

Ingredient Substitutions

If you don’t have whole milk, 2% works well; for a tangier option use buttermilk and reduce baking powder to 1 1/2 teaspoons and add 1/2 teaspoon baking soda to keep the rise balanced. Switch to melted coconut oil for the butter in the batter to make a dairy-free base, but keep in mind the topping will require butter or a buttery spread for adhesion—use dairy-free buttery spreads if needed. For a gluten-free version, use a 1-to-1 gluten-free flour blend and allow the batter a few extra minutes to hydrate before baking.

Serving Suggestions

These muffins are beautiful with a hot cup of coffee or chai for breakfast and pair well with fresh fruit or yogurt to balance the sweetness. For brunch boards, serve alongside scrambled eggs and smoked salmon for contrast, or present mini muffins as finger food with small skewers. Garnish with a light dusting of powdered sugar or a cinnamon stick for a rustic touch when serving to guests.

Seasonal Adaptations

Fall invites the addition of grated apple or a spoonful of pumpkin purée (reduce milk slightly) and a pinch of nutmeg for deeper spice. In spring, add lemon zest to the batter and use a lighter sugar-cinnamon coating for brightness. For holiday gatherings, fold in chopped toasted pecans or a few chocolate chips and finish with a thin vanilla glaze to elevate the presentation.

Meal Prep Tips

Make the batter the night before and keep refrigerated in an airtight container; give it a gentle stir before scooping into the pan in the morning. Alternatively, bake a full batch and freeze uncoated; when you need a quick treat, thaw and re-coat. Use silicone muffin cups for easy unmolding, and label containers with dates when freezing to stay organized. Portion into meal prep boxes for grab-and-go breakfasts.

Success Stories

I’ve received countless notes from readers who swapped this recipe into their weekend routines. One friend told me she baked a batch for a school fundraiser and sold out within an hour; another uses the mini version as a church potluck staple. I keep a mental photo of my children sneaking two each straight from the cooling rack—those moments are why I keep this recipe in my regular rotation.

These muffins are simple, comforting, and reliably delicious—try them once and they’ll likely become a quick favorite in your home too. I hope you enjoy making them as much as I have sharing them over the years.