Cinnamon Sugar Donut Muffins are the ultimate hybrid breakfast treat, combining the light, tender crumb of a classic cake donut with the ease of baking a muffin. Baked in a standard muffin tin, these golden treats are dipped in melted butter and rolled in a sparkling cinnamon-sugar coating. They offer a nostalgic bakery experience right from your own oven without the mess or hassle of deep-frying.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the Coating: 1/2 cup melted butter, 1/2 cup sugar mixed with 1 tablespoon cinnamon
Step-by-Step Instructions
- Prep the Oven and Tin: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Mix Wet Ingredients: In a large bowl, whisk the sugar, melted butter, egg, milk, and vanilla extract until well combined.
- Combine: Pour the dry ingredients into the wet ingredients and stir gently with a spatula just until combined. Do not overmix.
- Bake: Divide the batter evenly among the muffin cups. Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean.
- Coat the Muffins: Let the muffins cool for 5 minutes. Melt the coating butter in a bowl. In another bowl, mix the sugar and cinnamon. Dip the top of each warm muffin into the melted butter, then roll it generously in the cinnamon-sugar coating.
Tips and Notes
- Nutmeg is Secret: Donut shops use nutmeg in cake donuts. Adding nutmeg to the muffin batter gives them that authentic bakery taste.
- Serve Warm: While they are delicious when cooled, these muffins are absolute heaven when served warm with a cup of coffee.
