These Cinnamon Sugar Donut Muffins are soft, fluffy, and coated in a sweet cinnamon sugar mix. They are perfect for breakfast or snack time, making every bite a delightful treat!
Honestly, they’re like little hugs for your taste buds! I love enjoying them warm with a cup of coffee—it’s the cozy combo you didn’t know you needed! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: The foundation of these muffins. If you want, you can swap in whole wheat flour for a slightly denser muffin, but keep in mind it might change the texture a bit.
Buttermilk: Buttermilk keeps the muffins moist and tender. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes; it works just as well!
Granulated Sugar: This adds sweetness. You can reduce the amount a bit if you’d like, or use coconut sugar for a different flavor profile.
Eggs: They help bind the ingredients. If you’re looking for a vegan option, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) as a substitute.
How Do I Make Sure My Muffins Are Soft and Moist?
Getting soft, moist muffins is all about the mixing technique and baking time. Here’s how to nail it:
- When combining wet and dry ingredients, mix gently. Overmixing can lead to dense muffins.
- Keep an eye on your baking time! Check for doneness at the minimum time to avoid overbaking, which can dry them out. A toothpick should come out clean.
- Brushing them with melted butter while they’re warm helps lock in moisture and adds a delicious finish.
These little tweaks can make a world of difference, ensuring your muffins are a hit! Enjoy baking!
How to Make Cinnamon Sugar Donut Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1/4 cup unsalted butter, melted (for coating)
- 1/2 cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Time Needed:
This recipe takes about 10 minutes to prep and 15-18 minutes to bake. After baking, you’ll want to allow about 5 minutes for cooling before rolling in the cinnamon sugar coating. In total, you’re looking at about 35-40 minutes from start to finish for these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While that warms up, line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar (1 cup), baking powder, baking soda, salt, and ground cinnamon (2 tsp). This will combine all the dry ingredients, providing the fluffiness you want in your muffins!
3. Whisk the Wet Ingredients:
In another bowl, whisk the buttermilk, large eggs, melted unsalted butter (1/4 cup), and vanilla extract until everything is nicely combined. This mixture should be smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until it’s just combined—don’t overmix! A few lumps are perfectly okay.
5. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling them about 2/3 full. This will give your muffins room to rise!
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 15-18 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean.
7. Prepare the Cinnamon Sugar Coating:
While the muffins are baking, mix the remaining granulated sugar (1/2 cup) and ground cinnamon (2 tsp) in a shallow bowl. This will be the delicious coating for your muffins!
8. Cool the Muffins:
Once the muffins are baked, remove them from the oven and let them cool in the tin for about 5 minutes. This will help them set but still be warm enough to coat.
9. Coat the Muffins:
While the muffins are still warm, brush them generously with melted butter (1/4 cup), then roll each muffin in the cinnamon sugar mixture until they are fully coated—this is where the magic happens!
10. Serve and Enjoy:
Enjoy your warm, soft, cinnamon sugar-coated donut muffins! These are best served warm but can also be enjoyed at room temperature. Happy baking!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes to thicken, and then use it as directed in the recipe.
What If I Don’t Have Ground Cinnamon?
If you find yourself without ground cinnamon, you could substitute it with an equal amount of pumpkin pie spice or apple pie spice for a different flavor twist.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them well and let them thaw at room temperature when you’re ready to enjoy again!
Can I Make the Batter Ahead of Time?
It’s best to bake the muffins right after mixing the batter for the best texture. However, you can prepare the dry ingredients in advance and store them in an airtight container until you’re ready to mix in the wet ingredients and bake!