Donut Muffins. Just that phrase makes me grin like a total goof. If you’ve ever found yourself craving a cinnamon sugar donut at, say, midnight but don’t wanna drive to the shop (let’s face it, who does), then you’re about to be best pals with this recipe. Donut muffins are soft, simple, and the perfect fix for a sweet tooth meltdown. You ever tried making something like Cinnamon Donut Bread or even those delicious rhubarb muffins with Greek yogurt? This is the same kind of “easy but glorious” vibe. Let’s ditch complicated instructions and turn your kitchen into a five-star bakery (just for you).
Ingredients
Alright. Here’s what you need, and most of this stuff is probably in your kitchen already:
- 2 cups all-purpose flour
- 1 cup sugar (regular white is totally fine)
- 2 teaspoons baking powder
- 1/2 teaspoon salt (don’t skip, this actually matters)
- 1/2 teaspoon ground nutmeg (this is magic in donut land)
- 1/2 cup milk (any kind, even oat if you’re wild)
- 2 large eggs
- 1/4 cup melted butter (okay, use margarine if you must)
- 1 teaspoon vanilla extract
And for the all-important topping:
- 1/4 cup melted butter (again, trust me)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Directions
I promised this was simple, right? Here’s what you do:
- Preheat your oven to 350°F (yeah, standard stuff). Grease a muffin tin or just use cute little liners.
- Mix your dry ingredients. Grab a big bowl and toss in flour, sugar, baking powder, salt, and nutmeg. Whisk. Not fancy, just get it together.
- In another bowl, mix milk, eggs, melted butter, and vanilla. Whisk again, but don’t overthink it.
- Pour the wet stuff into the dry. Stir gently. You want it just combined, not whipped into oblivion.
- Scoop that batter into your muffin tin. Fill about 3/4.
- Bake about 15-18 minutes until they look puffy and golden. (Poke with a toothpick, comes out clean? You’re done.)
- Let ’em cool for a few minutes. Then, dip the tops in melted butter, roll ’em in cinnamon sugar—watch out, you’ll want to eat immediately!
“Honestly, I thought these would be tricky, but my eleven-year-old kid practically did it all. Best breakfast surprise ever.”
Nutrition Facts
Alright let’s keep it real, donut muffins aren’t health food. But they aren’t crazy either if you don’t eat the whole tray (tempting, I know). Here’s what you’re looking at for each muffin, roughly:
Every single muffin gives you about 180 calories. Sugar’s about 12 grams per serving if you’re picky. There’s some fat—from the butter, let’s be honest. But that’s why they taste so dang good.
Protein? A bit, thanks to eggs. Carbs, of course, that’s where the magic happens. Just call it a treat and enjoy every bite, alright?
Don’t forget, you can mess with the ingredients (swap sugar, use oat milk, or add whole wheat flour) to lighten things up. Hey, it’s way healthier than grabbing a dozen at the coffee shop.
Related Recipes
If you’re into these irresistible donut muffins, you should definitely try your hand at making Cinnamon Donut Bread for that cozy slice of nostalgia. For something a little different and kinda refreshing, those delicious rhubarb muffins with Greek yogurt are amazing—like, crazy underrated. Both recipes keep things simple but add a twist your family (or roommates, or hungry teenagers) will actually look forward to. Oh, and if muffins are your jam, swapping in blueberries or even chocolate chips is a game-changer.
Get creative. Your kitchen, your rules. Promise, nobody’s judging around here.
Reader Interactions
Here’s what some folks have tried and loved, plus a few oddball ideas I wish I’d thought of first:
- Roll them in pumpkin spice sugar for fall vibes.
- Use almond extract instead of vanilla for a bakery-level punch.
- Stuff them with a dab of jam for a donut-wannabe jelly situation.
- Pair with strong black coffee; you’ll feel unstoppable.
Seriously, let me know if you figure out an even better topping. Or if disaster strikes and you end up with “donut crumbles.” Makes for a killer ice cream topping, just saying.
Common Questions
Do I have to use nutmeg?
Nope, but it gives that classic donut flavor. Cinnamon alone is tasty but not nearly as mysterious.
Can I make donut muffins ahead of time?
Yeah for sure. Store them in an airtight container, but eat within two days for that fresh, soft magic.
Can I freeze these?
Absolutely. Freeze ’em right after baking (before topping), then defrost and finish them off with your cinnamon sugar.
Are donut muffins super sweet?
Not over-the-top, but you can trim the sugar in the batter if you want. The topping’s where things get fun.
Kids picky about muffins?
This is the gateway muffin. The soft inside and cinnamon sugar toppings win over even the toughest little critics.
Give These Donut Muffins a Try Soon!
If you’re still reading, you’re either hungry or ready to bake. In either case, these donut muffins are basically foolproof. They’re fun if you want something easy and sweet—plus, you probably have the ingredients on hand. Be sure to check out even more Cinnamon Sugar Donut Muffins if you want a batch with a little twist, or compare with a classic Donut Muffins Recipe from another kitchen enthusiast. There’s nothing fancy about this recipe—just pure, nostalgic happiness in a muffin tin. Try them, riff on them, and share what happens!
Donut Muffins
Ingredients
Method
- Preheat your oven to 350°F and grease a muffin tin or line it with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, combine the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake the muffins for about 15-18 minutes or until golden and a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes, then dip the tops in melted butter and roll in cinnamon sugar.
Notes
Donut Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a muffin tin or use muffin liners.
- In a large bowl, combine flour, sugar, baking powder, salt, and nutmeg. Whisk to mix.
- In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until muffins are puffed and golden brown. A toothpick inserted should come out clean.
- Allow the muffins to cool for a few minutes before dipping the tops in melted butter and rolling in the cinnamon sugar mixture.
