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Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins

Deliciously soft Cinnamon Sugar Donut Muffins coated in buttery cinnamon sugar, perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 24 muffins
Calories 156 kcal

Equipment

  • oven
  • mini muffin pan
  • Mixing bowls
  • electric mixer

Ingredients
  

  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly grated nutmeg or ground nutmeg
  • 6 tablespoons unsalted butter room temperature
  • 0.5 cup granulated sugar
  • 1 whole egg room temperature
  • 0.5 teaspoon vanilla extract
  • 0.5 cup whole milk

Coating

  • 6 tablespoons unsalted butter
  • 0.5 cup sugar
  • 2 teaspoons ground cinnamon

Instructions
 

  • Preheat oven to 350°F. Spray a mini muffin pan (I prefer silicone) with nonstick cooking spray. Set aside.
  • In a medium bowl combine flour, baking powder, salt and nutmeg.
  • In a large bowl, using an electric mixer, or the bowl of a stand mixer, beat the butter for 1 to 2 minutes. Add the sugar and beat on medium speed until blended and creamy, another 1 to 2 minutes.
  • Beat in the egg and vanilla extract, mixing until smooth and thick.
  • With the mixer on low speed, add the flour mixture in three additions and the milk in two additions, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.
  • Scoop batter into mini muffin pan (a small cookie scoop works great).
  • Bake until tops feel firm and a toothpick inserted in the center comes out clean, about 12 minutes. Cool cupcakes about 5 minutes in the pan, then carefully transfer cupcakes onto cooling rack.
  • Melt butter in a bowl and set aside. In another bowl combine sugar and ground cinnamon.
  • One at a time, roll each cupcake in the melted butter and then in the cinnamon sugar.
  • Set on a cooling rack and wait about 20 minutes. The flavor gets better as the cupcakes absorb the butter and cinnamon sugar. Enjoy!

Notes

Leftover muffins should be stored in an airtight container for up to 3 days or refrigerate for up to 1 week. To freeze, let cool completely and transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw at room temperature. To make in advance, prepare the batter a day in advance, cover and refrigerate. Bring to room temperature before baking.

Nutrition

Serving: 1muffinCalories: 156kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 30mgSodium: 96mgPotassium: 28mgFiber: 1gSugar: 11gVitamin A: 258IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword baked goods, breakfast, Cinnamon Sugar Donut Muffins, desserts, Muffins
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