Cinnamon sugar donut muffins give you the dunk-in-coffee vibe without frying. Bake them in a muffin tin, brush with butter, and roll in cinnamon sugar while warm. Soft inside, crackly outside.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 12 muffins · Time: 20 min · 15-18 min bake
Ingredients
Batter
- 1¾ cups (210 g) flour
- ¾ cup (150 g) sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup (180 ml) buttermilk (or milk + 2 tsp vinegar, 5 min)
- ⅓ cup (80 ml) oil
- 1 egg
- 1 tsp vanilla
Coat
- 4 tbsp melted butter
- ½ cup sugar + 1 tsp cinnamon
Steps
- Heat the oven to 375°F. Grease a muffin tin well (liners fight the sugar coating).
- Mix the batter until just combined. Fill cups two-thirds full. Bake 14 to 18 minutes until a toothpick comes out clean.
- While muffins bake, stir cinnamon and sugar in a shallow bowl. Melt the butter for brushing.
- Brush warm muffins with butter and roll or sprinkle generously in cinnamon sugar. Set on a rack to finish cooling.
Use-what-you-have swaps
- No buttermilk → milk + vinegar
Serve / store
Best the day they are made. Store loosely covered 1 day. Re-warm and re-dust if they lose their crunch. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
Make a double batch on Sunday. Hide half. You know why. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Donut muffins) (Pexels License (free to use))
Photo: Beautifully Chaotic Life (original illustrative image). Beautifully Chaotic Life created this image for the post.
