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Servings

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Serves 12 muffinsPrep 15 minCook 20 minTotal 38 min

Ingredients

• 190 g (1½ cups) plain or all-purpose flour
• 100 g (½ cup) granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon fine salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 115 g (½ cup) unsalted butter, melted and cooled slightly
• 120 ml (½ cup) whole milk
• 1 large egg, preferably at room temperature
• 1 teaspoon vanilla extract

Method

1. PREPARE THE OVEN. Heat the oven to 175°C (350°F). Grease a 12-cup muffin tin or line it with paper cases.
2. COMBINE THE DRY INGREDIENTS. Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg to a large mixing bowl. Whisk until the spices and raising agent are evenly distributed.
3. COMBINE THE WET INGREDIENTS. In a separate bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth. The butter should be warm or cool, not hot. Hot butter may partially cook the egg.
4. MAKE THE BATTER. Pour the wet mixture into the dry ingredients. Fold with a spatula until no visible pockets of flour remain. Do not continue mixing after the batter is combined. A few small lumps are acceptable.
5. FILL THE TIN. Divide the batter evenly between the 12 muffin cups. Each cup should be approximately two-thirds to three-quarters full.
6. BAKE. Place the tin in the centre of the oven. Bake for 18–22 minutes, or until the tops are lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.
7. COOL BRIEFLY. Leave the muffins in the tin for 5 minutes. Transfer them to a wire rack while they remain warm. The coating adheres most effectively before the muffins have cooled completely.
8. PREPARE THE COATING. Place the melted butter in one small bowl. In a second bowl, stir together the sugar and cinnamon.
9. COAT THE MUFFINS. Dip the top of each muffin into the melted butter, or brush butter over the entire surface. Immediately roll the buttered area in the cinnamon sugar. For a heavier coating, dip the complete muffin and turn it gently until covered.
10. SET AND SERVE. Return the coated muffins to the wire rack. Allow them to stand for 5–10 minutes so the coating can settle. Serve warm or at room temperature.

Cinnamon Sugar Donut Muffins (Baked Treat)

A cinnamon sugar donut muffin combines the soft crumb of a muffin with the buttery, spiced coating of a classic cake donut. The muffins are baked rather than fried, then brushed or dipped in melted butter and finished with cinnamon sugar while still warm.

The method is straightforward and uses standard pantry ingredients. The batter should be mixed only until combined. Overmixing can produce a dense crumb instead of the light, tender texture required for a donut-style muffin.

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RECIPE

Yield: 12 muffins
Prep time: 15 minutes
Cook time: 18–22 minutes
Total time: 35–40 minutes
Category: Baking
Cuisine: American-style baking

INGREDIENTS

For the muffins

• 190 g (1½ cups) plain or all-purpose flour
• 100 g (½ cup) granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon fine salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 115 g (½ cup) unsalted butter, melted and cooled slightly
• 120 ml (½ cup) whole milk
• 1 large egg, preferably at room temperature
• 1 teaspoon vanilla extract

For the cinnamon sugar coating

• 70 g (5 tablespoons) unsalted butter, melted
• 100 g (½ cup) granulated sugar
• 2 teaspoons ground cinnamon

EQUIPMENT

• 12-cup standard muffin tin
• Paper liners or non-stick baking spray
• Two mixing bowls
• Wire cooling rack
• Small bowl for melted butter
• Small bowl for cinnamon sugar

METHOD

1. PREPARE THE OVEN.
   Heat the oven to 175°C (350°F). Grease a 12-cup muffin tin or line it with paper cases.

2. COMBINE THE DRY INGREDIENTS.
   Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg to a large mixing bowl. Whisk until the spices and raising agent are evenly distributed.

3. COMBINE THE WET INGREDIENTS.
   In a separate bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth. The butter should be warm or cool, not hot. Hot butter may partially cook the egg.

4. MAKE THE BATTER.
   Pour the wet mixture into the dry ingredients. Fold with a spatula until no visible pockets of flour remain. Do not continue mixing after the batter is combined. A few small lumps are acceptable.

5. FILL THE TIN.
   Divide the batter evenly between the 12 muffin cups. Each cup should be approximately two-thirds to three-quarters full.

6. BAKE.
   Place the tin in the centre of the oven. Bake for 18–22 minutes, or until the tops are lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.

7. COOL BRIEFLY.
   Leave the muffins in the tin for 5 minutes. Transfer them to a wire rack while they remain warm. The coating adheres most effectively before the muffins have cooled completely.

1. PREPARE THE COATING.
   Place the melted butter in one small bowl. In a second bowl, stir together the sugar and cinnamon.

2. COAT THE MUFFINS.
   Dip the top of each muffin into the melted butter, or brush butter over the entire surface. Immediately roll the buttered area in the cinnamon sugar. For a heavier coating, dip the complete muffin and turn it gently until covered.

3. SET AND SERVE.
   Return the coated muffins to the wire rack. Allow them to stand for 5–10 minutes so the coating can settle. Serve warm or at room temperature.

TIPS

• Measure flour accurately. Spoon flour into a measuring cup and level it, or weigh it for greater consistency. Excess flour can make the muffins dry.
• Use melted butter that has cooled slightly. This keeps the batter fluid without overheating the egg.
• Do not overmix. Stir only until the dry ingredients are incorporated. Extended mixing develops gluten and can make the muffins firm.
• Fill the cups evenly. A cookie scoop or spring-loaded ice cream scoop helps produce muffins of similar size and baking time.
• Coat while warm. If the muffins cool completely, the butter may not spread evenly and the cinnamon sugar may not adhere.
• Check early. Oven temperatures vary. Begin checking at 18 minutes to prevent the muffins from drying out.
• Use a light coating for storage. A full butter coating is best when the muffins will be eaten the same day. For longer storage, coat only the tops.

VARIATIONS

APPLE CINNAMON

Fold 100 g (about ¾ cup) of peeled, finely diced apple into the finished batter. Pat the apple dry before adding it. The additional moisture may require 1–3 extra minutes of baking time.

BROWN SUGAR

Replace half of the granulated sugar in the batter with light brown sugar. This produces a slightly deeper caramel flavour and a softer crumb.

MAPLE

Replace half of the vanilla extract with 1 tablespoon of pure maple syrup. Reduce the milk by 1 tablespoon to maintain the batter’s consistency.

ORANGE SPICE

Add 1 teaspoon of finely grated orange zest to the wet ingredients. Orange works with both the cinnamon in the batter and the cinnamon sugar coating.

MINI MUFFINS

Use a 24-cup mini muffin tin. Fill each cup about two-thirds full and begin checking after 10–12 minutes. The exact time will depend on the tin and oven.

STORAGE

Store cooled muffins in an airtight container at room temperature for up to 2 days. Keep them in a single layer where possible so the cinnamon sugar coating is not rubbed away.

For longer storage, freeze the uncoated muffins in a sealed container for up to 2 months. Thaw at room temperature, warm briefly in a low oven, and apply the butter and cinnamon sugar coating before serving.

FAQ

Are donut muffins fried?

No. These muffins are baked in a standard muffin tin. The donut-style flavour and finish come from the nutmeg, cinnamon, butter, and sugar coating.

Can I use salted butter?

Yes. If using salted butter, reduce the added salt in the batter to ¼ teaspoon. The coating butter can remain salted if preferred.

Why are my muffins dense?

The most common causes are overmixing, too much flour, expired baking powder, or baking at a temperature below 175°C (350°F). Mix only until combined and check that the baking powder is active.

Can I make these without nutmeg?

Yes. Nutmeg contributes a traditional cake-donut flavour, but it can be omitted. Add an additional ¼ teaspoon of cinnamon if desired.

Can I use plant-based milk?

Yes. Unsweetened oat, soy, or almond milk can replace the whole milk at a one-to-one ratio. The final texture may vary slightly depending on the product.

Can I prepare the batter in advance?

For the best rise, bake the batter immediately after mixing. If necessary, prepare the dry and wet mixtures separately, refrigerate them, and combine just before baking.

How do I keep the coating from becoming soggy?

Cool the muffins completely before storing them, and avoid sealing them while warm. Excess condensation can soften the sugar coating.

RECIPE NOTES

This recipe follows the standard preparation used for baked cinnamon doughnut muffins: a lightly spiced muffin batter, moderate oven temperature, brief cooling, and a warm butter-and-sugar finish. For additional background on the style, see the King Arthur Baking cinnamon-sugar doughnut muffin recipe and Taste of Home’s cinnamon doughnut muffins.

PUBLISHED BY: harm.com