Cinnamon Sugar Donut Muffins

Introducing you to one of the greatest hybrid baked goods of all time, the Donut Muffin! All the flavor of a donut with the ease of making a muffin. 

Making donuts in the form of muffins not only cuts down on the prep time, it cuts out frying all together.

Ingredients

3 c flour 1/4 tsp baking soda 1/2 tsp baking powder 3/4 tsp salt 1/4 tsp nutmeg 1/4 tsp cardamom 3/4 cup + 2 tbsp whole milk 2 tbsp buttermilk 8 tbsp unsalted butter 3/4 c sugar 2 eggs

Ingredients

Cinnamon Sugar Coating

8 tbsp unsalted butter 1 c sugar 1 tbsp ground cinnamon

Avoid overmixing or your muffins will be tough after baking. 

Enjoy full size muffins. Another option is to make mini muffins and add them to your kids lunch boxes or share for an after school snack. 

The best part is the buttery, sweet-and-crunchy topping that tastes like cinnamon sugar toast

–Store cooled muffins in an airtight container at room temperature for up to 3 days -I would recommend freezing the muffins without the coating.  They’ll keep in the freezer for up to 3 months.

NOTES ABOUT  THIS RECIPE

CAN THESE DONUT MUFFINS BE MADE GLUTEN-FREE?

Yes! These donut muffins can easily be made gluten-free! Simply replace the all-purpose flour for 1-for-1 gluten-free all-purpose flour in equal amounts. These gluten-free flour alternatives tend to absorb moisture differently than all-purpose flour, so I wouldn't using them in equal amounts in this recipe.

Cinnamon Sugar Donut Muffins

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Donuts?

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