Chocolate Chocolate and More!

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Cinnamon Sugar Donut Muffins

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Cinnamon Sugar Donut Muffins-the softness of a donut in the shape of a muffin, covered with cinnamon sugar.

Cinnamon Sugar Donut Muffins-the softness of a donut in the shape of a muffin, covered with cinnamon sugar.

Have you ever noticed when you make something mini, even though you have more of them, they disappear faster? It’s true. That’s why mini anything is always great for a party. Like these muffins. Just a few simple ingredients. White Lily Flour, Sugar, Baking powder, milk… you probably have everything you need on hand.

Cinnamon Sugar Donut Muffins start with White Lily Flour

No sifting required, no mixer. Just a big bowl and a whisk. (or just uses a fork, keep it simple.)

Make sure to grease your pan well. These will stick to your pan. If they do, just remember my plastic knife trick.

Dunut Muffins fresh out of the oven

 

Let them cool until they are easy to handle. Dip them in some butter, then the cinnamon sugar…

Cinnamon Sugar Donut Muffins-dipped in butter then Cinnamon Sugar

Then hide them from the family. Or make a double batch because even when you have 36 mini muffins, they will still disappear in minutes when they get their hands on them. Cassie immediately claimed these to take to school the next day but they were all gone by morning.

Mini Cinnamon Sugar Donut Muffins

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Yield: 36 mini muffins or 12 full size muffins

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins

Ingredients

  • 2 cups all-purpose White Lily flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

topping

  • 6 tablespoons butter, melted
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Combine flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
  2. In a separate bowl, whisk together milk, egg, melted butter and vanilla.
  3. Pour wet ingredients into dry ingredients and stir just until mix and no large lumps remain. Small lumps are ok. Batter will be runny.
  4. Fill well greased muffin cups to 2/3 full. Bake in a preheated 350 degree oven. For mini muffins bake 12-14 minutes, for full size muffins, bake 15-17 minutes.
  5. Remove from oven and let rest in pan for 5 minutes then remove to racks to cool. If needed, use a plastic knife and run it around the sides of the muffins to loosen.
  6. Once cooled, combine sugar and cinnamon topping. Dip tops of muffins in the melted butter than roll the top in the cinnamon sugar to coat. Place back on rack and repeat with remaining muffins.

Notes

These muffins freeze well. If freezing, freeze before adding topping.

recipe adapted from Ina Garten

Cinnamon-Sugar-Donut-Muffins-ChocolateChocolateandmore-67

Want more muffins?

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 Brown Sugar Muffins-made with brown butter and cinnamon, then topped with a brown sugar glaze, these muffins will melt in your Mouth!

Brown Sugar Muffins

 Sausage Cheese Muffins-perfect for a quick, on the go, breakfast!

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 Double Chocolate Zucchini Muffins-using Zucchini in your muffins makes them so moist and counts as part of your daily veggies!

Double Chocolate Zucchini Muffins

30 sweet muffin recipes

30 Sweet Muffin Recipes

Cinnamon Coffee Cake Muffins from Crunchy, Creamy, Sweet
Chocolate Chunk Muffins from Kitchen Meets Girl
Lemon Pound Cake Muffins form Glorious Treats

 I’m an ambassador for White Lily Flour and was compensated for this post. All opinions are my own. I wouldn’t share this with you if I didn’t really love it. 

Reader Interactions

Comments

  3. Mimi22 says

    Joan, you did it again! I have been trying to decide what to take to an open house for our library’s spring book sale. They changed the time to a morning open house instead of afternoon. These
    mini muffins will be there! Thank you so much.

  8. Marianna says

    Made these this morning they are yummy and so easy to do but I did have trouble with them sticking to the pan despite greasing really well. I would suggest muffin cases as so many of mine broke (even with the plastic knife trick!) I also found them just a tad too sweet so will reduce the sugar a little next time.

  13. Kelly says

    Great recipe. My Aunts favorite donut so had to try it. Only had a regular size muffin pan and used all purpose flour. Being from Ontario, Canada I use all purpose for everything. Muffins came out with the texture and taste of a donut . Would love to try other donut recipes in muffin cups. Going tomorrow for mini muffin pans.

  14. Molly says

    Just made these for the family this morning for breakfast. Everyone loved them! My batter made 16 regular sized muffins. For roughly 200 calories each muffin, they can’t be beat! Will definitely be making these again!

  17. Tess says

    I made these donut muffins this afternoon. They came out kind of spongey. A little too chewy. I am not sure what I did wrong. I combined wet ingredients and dry ingredients separately and then mixed both together. There were lots of bubble holes in the finished muffins, so I know the baking powder worked. They taste okay but I don’t care for the texture. Any ideas on what went wrong?

    • Joan Hayes says

      It sounds like they may have baked too long if they were rubbery. These do have more of a sponge cake texture (as opposed to a crumbly cake texture.)

  19. Jessica says

    I just tried your recipe and they were great. my toddler is a really picky eater and he loves them.

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