Cinnamon Sugar Donut Muffins Recipe
The greatest hybrid baked good! Cinnamon Sugar Donut Muffins have all the flavor of your favorite donuts with the ease of making a muffin.
Servings: 12
Calories: 389kcal
Ingredients
Donut Muffins
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly grated whole nutmeg or ground nutmeg
- ¼ teaspoon ground cardamom
- ¾ cup whole milk plus 2 tablespoons
- 2 tablespoons buttermilk
- 8 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
Cinnamon Sugar Topping
- 8 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (180 degrees C) and lightly spray 12 large muffin cups with nonstick cooking spray. Set aside.
- Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom.
- In a medium bowl, combine the milk and buttermilk. Set aside.
- In a large mixing bowl, using a handheld or stand mixer on medium speed, cream the butter for 2-3 minutes until smooth.
- Turn the speed to low and gradually add the sugar. Continue to mix until the mixture lightens in color.
- Add the eggs one at a time, beating just until combined.
- Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth. Do not over mix
- With a large ice cream scoop, scoop the batter into the prepared muffin cups, filling them approximately ⅔ full.
- Bake for 20-25 minutes, until the tops are firm to the touch and lightly golden.
- While the muffins bake, set up two bowls to dunk them in.
- In one bowl add the melted butter, in the other bowl whisk together the granulated sugar and cinnamon.
- Let the donuts cool enough to handle them.
- Dunk them in the melted butter, then coat with the cinnamon sugar.
Video
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days
- I would recommend freezing the muffins without the melted butter and cinnamon sugar coating.
- I like to wrap them individually in plastic wrap and place them all in a ziploc bag. They’ll keep in the freezer for up to 3 months.
- To thaw, leave on the counter at room temperature for 30 minutes then dip in melted butter and cinnamon sugar. Or, to thaw quickly, unwrap the muffin and place in the microwave for 1 ½ – 2 minutes at 50% power or until thawed. Then dip and enjoy!
- Recipe from The Back in the Day Bakery Cookbook
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 54.8g | Protein: 5.1g | Fat: 17.2g | Saturated Fat: 10.3g | Cholesterol: 73.8mg | Sodium: 129.3mg | Fiber: 1.2g | Sugar: 30.3g
