Cinnamon Sugar Donut Muffins are really soft, made-from-scratch muffins that taste like your favorite old-fashioned donut. Rolled in delicious cinnamon and sugar, these muffins are super easy to make! The perfect breakfast or sweet treat with a hot cup of coffee! Also can be made dairy-free!
Some other cinnamon-sugar recipes that we love so much are this Estonian Kringle Cinnamon-Sugar Twisted Bread, Cinnamon-Sugar Popovers, and Cinnamon-Sugar Pull-Apart Bread (so good!).
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Good morning! I made you a batch of warm Cinnamon Sugar Donut Muffins. These little beauties combine the best of both worlds: the fluffy texture of classic muffins and the nostalgic taste of cinnamon sugar donuts. Fresh from the oven, they're soft inside, golden outside, and coated in a buttery cinnamon sugar layer that's impossible to resist.
I've always thought muffins are seriously underrated in the baking world. They're easy, quick, and endlessly customizable-no mixer needed, no fuss. And when you make cinnamon sugar donut muffins, something magical happens.
You get all the flavor of a cinnamon sugar donut without any frying. Pair one (or two!) with your morning coffee, tea, or hot cocoa and tell me that isn't the perfect start to the day.
These donut muffins aren't just muffins that taste like donuts-they are a little moment of joy. Some people call them "duffins" (donut + muffin), but I'm sticking with good old cinnamon sugar donut muffins recipe because that's exactly what they are: a classic, cozy bake that never goes out of style.
Originally published October 2022 and updated in October 2025
Fall baking means more comfort recipes in our house, and most of them involve pumpkin this time of year and I bet you were expecting these to be with pumpkin, but ha! I got you!
Surprise! They aren't. If you have to see something, any thing pumpkin, take a look at pumpkin recipe roundup I just posted.
What ingredients do you need to make a cinnamon sugar donut muffin?
For the Muffins
- All-purpose flour - I use regular flour for a soft, fluffy crumb. You can swap in a 1:1 gluten-free blend if needed.
- Baking powder - This gives the muffins their light rise. Make sure yours is fresh.
- Sea salt - Just a pinch to balance the sweetness.
- Cinnamon + ginger - Cinnamon brings that cozy donut flavor, while ginger adds a subtle warmth.
- Large egg - Brings everything together 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 - This adds tang and softness. If you need a dairy-free option, use your favorite plant-based milk with a splash of vinegar or lemon juice to mimic the acidity.
For the Cinnamon Sugar Coating
- Melted butter - I love using real butter for that rich flavor, but vegan butter works well too.
- Granulated sugar + ground cinnamon - This simple cinnamon sugar donut muffin coating is what gives them that iconic donut shop finish. I like to roll each muffin while they're still warm so the sugar sticks perfectly.
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 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.
- In a separate bowl, stir together the egg and sugar. Next whisk in the oil. Stir in buttermilk.
- 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?
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).
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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.
- In a separate bowl, stir together the egg and sugar. Next whisk in the oil. Stir in buttermilk.
- 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
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!