Cinnamon Sugar Donut Muffins taste just like your favorite bakery donut — soft, buttery, and coated in sweet cinnamon sugar. These melt-in-your-mouth muffins are a cozy, nostalgic treat perfect for breakfast, brunch, or your next batch of fall recipes baking weekend. With their golden tops and tender crumb, they’re the perfect balance of simplicity and comfort.
Table of Contents
Why You’ll Love These Donut Muffins
- Easy to make: No yeast or frying needed — just bake and roll in sugar.
- Perfectly soft: Fluffy, tender texture like a cake donut.
- Classic flavor: A simple mix of cinnamon, sugar, and butter that everyone loves.
- Great for fall: The warm spice fits beautifully into any fall dessert ideas list.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin pan.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract; beat until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet mixture alternately with milk, starting and ending with flour.
- Spoon batter evenly into muffin cups, filling about 3/4 full.
- Bake for 15–17 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes, then brush tops with melted butter.
- In a small bowl, mix cinnamon and sugar, then roll each muffin in the mixture to coat completely.

Tips & Variations
- Add a pinch of cloves for extra fall spice.
- Try coating with powdered sugar for a softer donut effect.
- Serve warm with a drizzle of maple glaze for brunch.
- Turn these into mini muffins for a fun bite-size version.
Pair these with your favorite hot drink or try them alongside Pumpkin Snickerdoodle Cookies and Apple Crisp for a cozy spread of fall cookies and seasonal favorites.
Storage & Reheating
Store leftover Cinnamon Sugar Donut Muffins in an airtight container at room temperature for up to 3 days. Reheat for 10 seconds in the microwave to bring back that fresh-from-the-oven warmth. You can also freeze them (uncoated) for up to 2 months — coat with cinnamon sugar after thawing.
FAQs
Can I use whole wheat flour?
Yes, but it will make the muffins slightly denser. Try using half all-purpose and half whole wheat for the best texture.
Can I make them dairy-free?
Substitute non-dairy butter and milk — almond or oat milk works great.
Can I bake these as mini muffins?
Definitely! Bake for about 10 minutes and check for doneness early.
More to Try
- Neopolitan Cake
- Pumpkin Snickerdoodle Cookies
- Fall Recipes Baking
- Apple Crisp with Oats
- Fall Dessert Ideas
Conclusion
Soft, buttery, and coated in spiced sugar, these Cinnamon Sugar Donut Muffins bring all the joy of donuts without the deep-frying mess. Whether you’re baking for a fall brunch, looking for easy fall dessert ideas, or just craving something sweet with your coffee, this simple recipe delivers pure comfort in every bite.
Print
Cinnamon Sugar Donut Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Cinnamon Sugar Donut Muffins taste just like your favorite bakery donut — soft, buttery, and coated in sweet cinnamon sugar. These melt-in-your-mouth muffins are a cozy, nostalgic treat perfect for breakfast, brunch, or fall baking weekends.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 1 tsp vanilla extract
- For the Cinnamon Sugar Coating:
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin pan.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract; beat until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet mixture alternately with milk, starting and ending with flour.
- Spoon batter evenly into muffin cups, filling about 3/4 full.
- Bake for 15–17 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes, then brush tops with melted butter.
- In a small bowl, mix cinnamon and sugar, then roll each muffin in the mixture to coat completely.
Notes
Add a pinch of cloves for extra fall spice. Try coating with powdered sugar for a softer donut effect. Serve warm with a drizzle of maple glaze for brunch. Store in an airtight container at room temp for 3 days or freeze uncoated for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cinnamon sugar, donut muffins, fall baking, easy breakfast, baked donuts