These easy cinnamon sugar muffins are soft, fluffy buttermilk muffins that taste just like an old-fashioned cinnamon sugar donut. Each warm muffin is dipped in melted butter and rolled in cinnamon sugar for that sparkly donut-shop crust, with no frying and no mixer needed. They can easily be made dairy-free, too.
If you love cinnamon sugar, try my Cinnamon Pull Apart Bread or my Cinnamon Sugar Donuts with Pumpkin next.
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Good morning! I made you a batch of warm cinnamon sugar donut muffins. I've always thought muffins are seriously underrated. They're quick, easy and endlessly customizable, and when you make them taste like a cinnamon sugar donut, something magical happens.
They're soft inside, golden outside and coated in a buttery cinnamon sugar layer that's impossible to resist. Pair one (or two!) with your morning coffee, tea or hot cocoa and tell me that isn't the perfect start to the day.
Some people call them "duffins" (donut + muffin), but I'm sticking with good old cinnamon sugar donut muffins, because that's exactly what they are: a classic, cozy bake that never goes out of style.
And I bet you expected these to have pumpkin in them this time of year, but ha! I got you! If you need something, anything pumpkin, take a look at my easy pumpkin dessert recipes. If you love donut flavor in cake form, my Apple Cider Donut Cake is another favorite.
Ingredients
For the Muffins
- All-purpose flour: For a soft, fluffy crumb. A 1:1 gluten-free blend works too.
- Baking powder: Gives the muffins their light rise. Make sure it's fresh.
- Sea salt: Just a pinch to balance the sweetness.
- Cinnamon and ginger: Cinnamon brings the cozy donut flavor, and ginger adds a subtle warmth.
- Large egg: Binds everything and gives structure.
- Granulated sugar: Sweetens the muffins and keeps them tender.
- Vegetable oil: I prefer oil over butter here because it keeps the muffins moist for days.
- Buttermilk: Adds tang and softness. For dairy-free, use plant-based milk with a splash of vinegar or lemon juice.
For the Cinnamon Sugar Coating
- Melted butter: Real butter gives the richest flavor, but vegan butter or margarine works well too.
- Granulated sugar and ground cinnamon: The classic donut-shop coating.
How to make a vegan buttermilk?
There are a few ways to make vegan buttermilk, and the best method will depend on what ingredients you have on hand.
One simple way is to mix together 1 cup of non-dairy milk and 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for 5-10 minutes until it thickens and curdles.
How to make Cinnamon Sugar Donut Muffins
- Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray (or oil).
- Gather ingredients.
- Sift together flour, baking soda, salt and spices.
- Add the wet ingredients to the dry. Mix well.
- Spoon batter into the muffin tin.
- For topping, in a small bowl, combine the melted butter, sugar and cinnamon.
- Bake for 20-22 minutes, until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
- While the muffins are still hot, dip them in the melted butter and then roll them around in the cinnamon sugar mixture.
- Let cool on a rack or eat immediately and enjoy!
Did I mention how easy it is to whip up these muffins?
Recipe Tips
- Don't overmix: Stir the batter just until the flour disappears. Overmixing makes muffins tough.
- Coat them while warm: The butter soaks in and the sugar sticks best when the muffins are still warm.
- Using liners? Peel them off before dipping so you can coat the whole muffin like a donut, or just dip the tops.
- Check your baking powder: Old baking powder means flat muffins. Drop a little in hot water; it should fizz.
- Make your own buttermilk: Stir 1 tablespoon lemon juice or vinegar into 1 cup of milk (or non-dairy milk) and let it sit 5 to 10 minutes until it thickens.
- Love fried dough rolled in sugar? Try my Italian Castagnole, little fried sweet dough balls perfect for Carnevale.
Storage and Freezing
- Room temperature: Store in an airtight container for up to 2 days. The coating may soften a little.
- Freezer: Freeze the uncoated, cooled muffins for up to 2 months. Thaw, warm briefly in the oven, then dip and roll for that fresh-from-the-oven crunch.
Serving Suggestions
These are best warm for breakfast or brunch with a cup of coffee, a mug of hot cocoa or a homemade Pumpkin Spice Latte. They're also perfect for a bake sale, a holiday brunch spread or an after-school snack.
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
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For more muffin inspiration:
Gluten-Free Cranberry Muffins
Peach Streusel Muffins
Easy Baked Pumpkin Donuts (Dairy Free) with Maple Glaze
Originally posted October 2015 and updated for content October 2022.
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Easy Cinnamon Sugar Donut Muffins
Equipment
Ingredients
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 large egg
- ¾ cup granulated sugar
- ⅓ cup vegetable oil or any mild flavored oil
- ¾ cup buttermilk
For the Coating:
- 4 Tablespoons melted butter or margarine, for dairy-free
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray (or oil).
- Sift together flour, baking soda, salt and spices.
- Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin.
- For topping, in a small bowl, combine the melted butter (or margarine), sugar and cinnamon.
- Bake for 20-22 minutes, until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
- While the muffins are still hot, dip them in the melted butter and then roll them around in the cinnamon sugar mixture. Let cool on a rack or eat immediately and enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Nutrition
FAQs
If you want to make baked doughnuts but don't have a pan, then all you need is a muffin tin and some aluminum foil. With these two items, you can create your own makeshift doughnut pan.
Allow the muffins to cool in the pan for no more than five minutes, then transfer them to a wire rack. STEP TWO: Line an airtight storage container with paper towels. The paper towels will absorb any moisture emitted by the muffins as they age.
Yeast doughnuts are, as the name implies, made with dough leavened with yeast (think brioche), while cake doughnuts are traditionally made from a type of cake batter that uses a chemical leavener (i.e., baking powder or baking soda).
These are very good muffins! I think I've only commented on recipes twice in the past, that's how good I find them. The first batch I didn't have any granulated sugar so I subbed dark brown sugar knowing this might change the taste and consistency a bit. The second batch I used granulated sugar as per the recipe. I honestly don't know which I like better. The brown sugar ones might be a tad denser, but in a good way. They both have the perfect texture I was looking for - dense and moist like an old fashioned donut. I made the second batch in a mini muffin tin baked for 13mins and they were perfect. For me, they taste best 2 days later as they seem to become moister and the spice flavours meld and become more prominent. Definitely a keeper!
Hi Deb -THANK YOU for letting me know you enjoyed these muffins (they are my favorite!)and that you subbed even brown sugar and how they turned out. Happy Baking! XX
My absolute favorite muffins. I make two batches and I freeze some. Just wanted to let you know I even made some for my guests this Thanksgiving to take home and they were very happy guests! THANK YOU!