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Torn between the sweet, sugary embrace of a doughnut and the cozy, soft allure of a muffin? These cinnamon sugar donut muffins deliver big donut-shop flavor with simple pantry ingredients. Featuring a sparkling cinnamon-sugar exterior that gives way to an ultra-tender, fluffy interior bursting with nostalgic doughnut flavor, this sweetly spiced duffin recipe is a universally-loved family favorite.

“Super easy and delicious. Moist, light, and the right amount of sweet. Great with coffee or tea.”

– HELEN
Overhead photo of a bakers dozen cinnamon sugar doughnut muffins on a plate.

Update: This recipe was originally published in November 2023. I made updates to the article below to include more information about making this recipe for cinnamon sugar doughnut muffins at home.

Hi, friends! If you’re looking for a donut muffin recipe that’s equal parts approachable, bakery-quality delicious, and guaranteed to boost your baking confidence, meet your new favorite weekend treat:

Table of Contents

About these cinnamon sugar donut muffins

Think: muffins and donuts, in one convenient package.

Imagine biting into a perfectly-warm, soft and fluffy cinnamon doughnut—kissed with welcoming vanilla, scented with warming nutmeg, brushed with melted butter, and rolled in sparkling cinnamon sugar for that iconic donut-shop finish—without any hot oil or deep-frying. Inspired by the beautifully tender, cake-like texture found in classic bakery-shop donut muffins, these treats bake up terrifically tall and perfectly fluffy with a beautiful crackly cinnamon sugar crust.

Best of all, the batter comes together in minutes with mostly pantry staples, so you can have fresh-from-the-oven cinnamon sugar donut muffins on the table in under 30 minutes.

Why you’ll love this recipe

In case you need an excuse to make this cinnamon sugar muffin recipe, here are three:

  • Perfectly Fluffy, Tender Texture. Using cake flour (instead of all purpose) and baking (versus frying) ensures soft, tender, and perfectly fluffy donuts every time, rather than the denser deep-fried texture.
  • Sweet Cinnamon Sugar Harmony. A hint of inviting vanilla, a touch of warming nutmeg, and a generous cinnamon sugar coating gives these doughnut muffins that traditional spiced nostalgic charm.
  • Fast and Fuss-Free to Prepare. Zero hot oil, no deep-frying, and absolutely no yeast. All you need is a muffin tin and less than 30 minutes.
  • Make Them Mini or Regular Size. Make the doughnut muffins regular size or make them mini for perfectly pop-able portions.
  • Doughnuts in Muffin Form. These cinnamon sugar muffins taste like donuts. DONUTS, PEOPLE!!!! 😉 But, since they’re homemade, they also taste like love—and they’re made without any artificial ingredients.

I you love all things cinnamon-sugar, check out these delicious recipes next: Coffee Cake in a Mug, Pita Chips Cinnamon Sugar, Sugar Cinnamon Toast Recipe, and Cinnamon Sugar Cookies.

Overhead photo of freshly baked donut muffins cooling in a muffin pan.

Ingredients for cinnamon sugar doughnut muffins

As promised, you’ll primarily just need pantry staple for this recipe for cinnamon sugar muffins:

  • Unsalted Butter. Lends richness and a tender mouthfeel.
  • Granulated Sugar. Lightly sweetens the muffins, helps create a tender crumb, and gives that signature donut-style cinnamon sugar crunch.
  • Light Brown Sugar. Provides moisture and a subtle caramel-like flavor that deepens the donut vibe.
  • Large Eggs. Bind the donut batter ingredients and contribute structure.
  • Full Fat Greek Yogurt. Adds a subtle tangy flavor and extra softness, creating ultra-moist donut muffins.
  • Pure Vanilla Extract. For a whisper of aromatic warmth. Swap: An equal amount of vanilla paste.
  • Baking Powder and Baking Soda. You’ll need both raising agents so the doughnut muffs get tall and fluffy.
  • Ground Nutmeg. Just a pinch lends an unmistakable old-fashioned doughnut flavor. Purchase a whole nutmeg and grate it yourself for the best flavor. 
  • Ground Cinnamon. The star flavor, you’ll use it in both the batter and the coating for bakery-style cinnamon donut goodness. 
  • Cake Flour. For an extra soft and tender crumb. Swap: Sift together 2 tablespoons of cornstarch (or potato starch) and enough AP flour to make a cup.
  • Whole Milk. Thins out the batter to the right consistency and contributes moisture.
  • Kosher Salt. Enhances all the flavors and makes the cinnamon and vanilla pop.

Recipe variations

While I love this duffin recipe just the way it’s written, there are plenty of ways to make it your own. Here are a few ideas to inspire:

  • Pumpkin Cinnamon Donut Muffins. Swap out some of the yogurt for pumpkin puree and add a little pumpkin spice to the donut muffin batter.
  • Apple Doughnut Muffins. Fold finely diced apples and a little apple pie spice into the batter for delightful fall flavor.
  • Chocolate Chip Cinnamon Sugar Duffins. Got a chocolate lover in your life? Fold some mini chocolate chips into the batter for a chocolate-y twist.
  • Denser Donut Muffins. These cinnamon sugar donut muffins are very soft and tender in texture. However, if you prefer a traditional, denser donut texture, omit the cake flour, and use 2 2/3 cup All-Purpose Flour (320 grams).
  • Gluten-Free. Your favorite cup-for-cup gluten-free baking blend with xanthan gum should work. Just let the batter rest for about 30 minutes before baking for the best texture.
  • Dairy-Free. Make these cinnamon donut muffins dairy-free by swapping in your favorite vegan butter, Greek yogurt, and unsweetened plant-based milk.
Overhead photo of plain doughnut muffins cooling on a wire rack.

Chef expert tips for perfect results every time!

  • Room Temperature Ingredients. Take the butter out of the refrigerator, cube it, and let it sit on the counter at room temperature while you measure the remaining ingredients. And, ensure the eggs and milk are also at room temperature for even mixing and better texture.
  • Accurately Measure. Baking is a science, so use precise measurements for your ingredients. Invest in a good kitchen scale if you haven’t already. And be sure to use the spoon and level method for scooping the flour.
  • Cream Butter and Sugars Well. When beating the butter with the sugars, really go for it and let the mixture get light and fluffy. This step will give you a lighter, more tender cinnamon donut muffin.
  • But, Don’t Over-Mix the Batter. When combining your wet and dry ingredients, mix only until they are just combined. Overmixing will lead to tough doughnut muffins. A few lumps in the batter are perfectly fine.
  • Aim for Uniform Size. Use a cookie scoop or measuring cup to ensure that you fill each muffin tin with an equal amount of batter.
  • Coat in Cinnamon Sugar While Warm. As soon as your muffins come out of the oven, brush them with melted butter while they’re still warm. This helps the cinnamon sugar mixture adhere better. Feel free to coat a second time for extra crunch!
  • Use a Cooling Rack. Place your cinnamon muffins on a cooling rack after rolling them in cinnamon sugar to prevent them from becoming soggy on the bottom.
Overhead photo of four muffin donuts in a bowl of cinnamon sugar.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Are donuts and muffins the same thing? 

While they’re both delicious, they’re not the same thing.

Traditional doughnuts are typically fried, boast a softer yeast-based dough, and are often glistening under a glaze, adorned with colorful sprinkles, or dusted with tempting powdered sugar.

On the other hand, muffins are traditionally baked in the oven, resulting in a denser, more cake-like texture. And they’re a wonderful blank canvas for

So, what’s a donut muffin—also known as a duffin?

A doughnut muffin mimics the flavor of donuts with the ease of muffins. These cinnamon sugar donut muffins posses all the tender, fluffy qualities of a classic muffin, but with the nostalgic flavor and sparkling cinnamon sugar coating of a classic doughnut.

Do they taste like fried donuts?

No, since they’re not fried the texture is more reminiscent of a cake-style donut crossed with a muffin. However, the nutmeg along with the buttery cinnamon sugar coating gives a very donut-shop-like taste.

Can I make this donut muffin recipe without nutmeg?

Sure, you’re always welcome to do whatever you’d like in your kitchen. However, the ground nutmeg lends that classic old-fashioned donut vibe. But you can omit it or reduce it if you prefer.

Why are my donut muffins dry?

If your muffins taste dry that’s typically a result of either using too much flour, over-mixing, or over-baking. Be sure to properly measure the cake flour, mix the wet and dry ingredients until *just* combined, and bake until a toothpick comes out with a few crumbs.

Can I double the recipe?

You sure can. This recipe for cinnamon sugar donut muffins scales perfectly and is excellent for feeding a crowd.

Close-up photo of a dozen freshly baked donut muffins coated with cinnamon sugar.

Serving cinnamon donut muffins

Deliciously versatile, these doughnut muffins with cinnamon sugar can be enjoyed various ways:

Unique serving ideas

  • Bake Sale Superstars: If you’re hosting a bake sale, individually wrap these muffin in colorful paper or cellophane bags for a pretty aesthetic. And consider pairing with more muffins, like lemon yoghurt muffins, banana nut muffins, or the best bakery style blueberry muffins.
  • Holiday Treats: Add them to your dessert table during the holiday season alongside apple pie bites recipes. And, don’t forget the drinks, like spiced cider drink or eggnog. 
  • Serve with Dip: Transform these doughnut muffins into dessert by pairing them with warm caramel sauce or chocolate hummus dessert for dipping and drizzling.

Storing leftovers

Follow the storage tips below to ensure your doughnut muffins stay fresher for longer:

  • Room Temperature Storage: Allow the leftover cinnamon sugar duffins to cool to room temperature, pop them into an airtight container, and enjoy within 2 days.
  • Freezing Instructions: The freezer is your preservation superhero. Wrap each muffin individually in plastic wrap or aluminum foil, then place them into resealable freezer-safe storage bag. Store in the freezer for up to 2-3 months.
    • Thawing: When your cinnamon sugar craving strikes, let the donut muffins thaw at room temperature before reheating or enjoying.
  • Reheating Instructions: Want that fresh-from-the-oven sensation? You got it! A quick warm-up in a 300°F oven for 5-7 minutes or a fast-burst in the microwave for about 10-15 seconds will do the trick. Just be gentle; you want the doughnut muffins to stay tender, not tough.
Close up photo of a cinnamon sugar donut muffin (also known as a duffin).

Warm and fluffy, nostalgic and perfectly cozy, these donut muffins wrapped in cinnamon sugar are destined to become a household favorite. With their ultra-tender crumb, sparkly cinnamon coating, and easy, one-bowl muffin format, they’re simple enough for lazy Sundays at home, but special enough for holidays and brunch tables.

I hope you bake up a batch! But, don’t forget to come back and leave a comment or snap a photo and tag me on social media. I truly love cheering you on in the kitchen!

Until next time, friends, cheers. To spreading cinnamon-sugar joy, one mini doughnut at a time!

Cheyanne

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More cozy bakery breakfast treats!

If you love these sugary cinnamon muffins that taste like donuts, try these sweet sensations next:

Overhead photo of thirteen cinnamon sugar donut muffins on a parchment lined plate with cups of coffee next to the muffins.

Cinnamon Sugar Donut Muffins

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 26 minutes
Prep Time: 15 minutes
Cook Time: 11 minutes
Servings: 18 Doughnut Muffins
Print Recipe Pin Recipe
Torn between the sweet, sugary embrace of a doughnut and the cozy, soft allure of a muffin? These cinnamon sugar donut muffins deliver big donut-shop flavor with simple pantry ingredients. Featuring a sparkling cinnamon-sugar exterior that gives way to an ultra-tender, fluffy interior bursting with nostalgic doughnut flavor, this sweetly spiced duffin recipe is a universally-loved family favorite.

Equipment

  • 1 Medium Bowl
  • 1 Hand-Held Electric Mixer OR Stand Mixer
  • 1 Rubber Spatula
  • 1 Standard Muffin Pan OR Mini Muffin Pan

Ingredients 

Donut Muffins

  • ¼ Cup Unsalted Butter – cubed; softened to room temperature (4 TBS) (SEE NOTES)
  • ½ Cup Granulated Sugar (97 grams)
  • 1/3 Cup Light Brown Sugar – packed (70 grams)
  • 3 Large Eggs – 2 Whole Eggs + 1 Egg Yolk; at room temperature
  • 3 TBS Greek Yogurt (45 grams)
  • 1 tsp Pure Vanilla Extract
  • 1 ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¾ tsp EACH: Ground Cinnamon, Ground Nutmeg & Kosher Salt
  • 3 Cups Cake Flour – spooned and leveled (321 grams)
  • 1 Cup Whole Milk (8 ounces)

Cinnamon Sugar Topping

Instructions

  • Preheat oven: Arrange your oven rack to the middle position. Preheat your oven to 350-degrees Fahrenheit for mini muffins and 425-degrees Fahrenheit for standard size muffins.
    Lightly grease the tins of your muffin pan and set aside.
    (Why? Greasing your muffin tin will ensure your muffins release easily. I don't recommend using paper liner as the muffins will stick to them.)
  • Cream butter with sugars: In a medium size bowl with a hand-held mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on HIGH speed for 1 minute.
    Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Then, continue to beat the mixture on high until creamy and smooth, about 2 additional minutes.
  • Add eggs, yogurt, and vanilla: Add the eggs (2 whole eggs + 1 egg yolk), yogurt, and the vanilla extract to the bowl. Beat the mixture on MEDIUM speed for 1 minute.
    Stop and use a rubber spatula to scrape down the sides and bottom of the bowl. Continue to beat on medium speed for 1 additional minute, or until combined.
    Scrape down the sides and the bottom of the bowl again before moving on to the next step.
  • Add leaveners and spices: To the bowl, add the baking powder, baking soda, nutmeg, salt, and cinnamon. Mix on LOW until combined.
  • Add flour and milk, alternating the two: To the bowl, add half of the flour (1 ½ cups) and mix on LOW to barely combine.
    Then, add half of the milk (½ cup) and mix again on low to barely combine.
    Repeat, adding the remaining flour, barely mixing, and adding the remaining milk, before mixing again – but this time mix until the batter until the ingredients are JUST combined. (Note: The batter should be thick and relatively lumpy.)
    (Tip: Take care not to over-mix the donut muffin batter. Over-beating will lead to dense, dry muffins. I like to pulse the ingredients together to prevent over-mixing.)
  • Add batter to prepared muffin pan: Carefully spoon or pour the doughnut muffin batter into the prepared muffin tins.
    If making mini muffins, fill each about ¾ full.
    If making standard muffins, fill the cups all the way up to the top, but don’t overflow them.
  • Bake the muffins according to the instructions below:
    Mini muffin baking instructions: Transfer the raw donut muffin batter to the oven and bake at 350-degrees Fahrenheit for 11-13 minutes, or until the mini muffins are pale golden in color and a toothpick inserted into the center of a doughnut bit comes out clean.
    Standard muffin baking instructions: Transfer the raw doughnut muffins to the oven and bake at 425-degrees for 5 minutes. Keeping the oven door closed, reduce the oven temperature to 350-degrees. Continue to the bake muffins at 350-degrees for 14-16 minutes, or until the donut muffins are pale golden in color and a toothpick inserted into the center of a muffin comes out clean.
  • While doughnut muffins are baking, make topping: Melt 5 tablespoons of butter in the microwave on 50% power and then set aside to let cool.
    In a small bowl, mix the sugar with the cinnamon and then set it aside.
  • Cool: Remove the donut muffins from the oven and place the muffin pan on a wire rack. Let them cool in the pan for 5 minutes before removing from the muffin tins.
  • Dip in butter, roll in cinnamon sugar: Working with one donut muffin at a time, use a pastry brush to spread the melted butter all over the muffins, or simply dip the muffins into the melted butter.
    Next, roll the muffin in cinnamon sugar or simply sprinkle the cinnamon sugar mixture over the muffins.
    Then, transfer the cinnamon sugar donut muffin to the wire rack and repeat the process with the remaining muffins.
  • Serve and enjoy: Serve your baked doughnut muffins warm or at room temperature.
    Alternatively, you can store them in an airtight container at room temperature for a couple days.

Notes

  • Butter: Take the butter out of the refrigerator, cube it, and let it sit on the counter at room temperature while you measure the remaining ingredients. The butter doesn’t need to be completely softened, you just want to remove the chill and let it soften slightly.
  • Flour: These cinnamon sugar donut muffins are very soft and tender in texture, like cupcakes. If you prefer a traditional denser donut, omit the cake flour, and use 2 2/3 cup All Purpose Flour (320 grams) instead.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 18 servings (standard muffins). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 200kcal    Carbohydrates: 29g    Protein: 4g    Fat: 7g    Saturated Fat: 4g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.2g    Cholesterol: 48mg    Sodium: 60mg    Potassium: 98mg    Fiber: 1g    Sugar: 14g    Vitamin A: 244IU    Vitamin C: 0.01mg    Calcium: 49mg    Iron: 0.4mg
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American

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