These Cinnamon Sugar Donut Muffins are a fun twist on classic donuts! They are soft, fluffy, and coated with sweet cinnamon sugar, making them a perfect treat for any time of day.
I love popping one of these warm muffins in my mouth with my morning coffee. They’re so tasty, my family doesn’t mind if I grab a second (or third)! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our muffins, providing structure. If you’re looking for a gluten-free option, you can substitute it with a gluten-free flour blend.
Sour Cream or Greek Yogurt: Both add moisture and richness. Greek yogurt gives a protein boost, while sour cream adds a slight tang. You can use buttermilk if you have it on hand.
Butter: Unsalted butter is best for control over saltiness. You can use coconut oil or vegetable oil if you need a dairy-free alternative.
Granulated Sugar: Regular sugar is perfect here, but you can use brown sugar for a deeper flavor or a sugar alternative like coconut sugar for a healthier option.
How Do You Achieve the Best Texture in These Muffins?
The key to soft and fluffy muffins is not to overmix the batter. Once you combine wet and dry ingredients, stir just until you no longer see flour. A few lumps are perfectly fine! This helps keep the muffins light and airy.
- Preheat your oven properly; this helps muffins rise evenly.
- Fill each muffin cup only about two-thirds full to avoid overflow and ensure they bake well.
- Let them cool slightly before coating to allow the butter to set a bit, ensuring the sugar sticks effectively.
Cinnamon Sugar Donut Muffins
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- 1/4 cup unsalted butter, melted (for coating)
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Time Needed:
This recipe will take you about 20 minutes to prepare, plus 15-18 minutes for baking. You’ll want to chill the muffins for about 5 minutes before coating them in cinnamon sugar, making the total time around 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners, or you can spray each cup with non-stick spray. This will prevent the muffins from sticking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. This ensures all your dry ingredients are well combined for the best flavor.
3. Combine the Wet Ingredients:
In a separate bowl, whisk the melted and cooled butter with sour cream (or Greek yogurt), eggs, and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together until just combined—be careful not to overmix! A few lumps are perfectly fine.
5. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. This helps them rise nicely without overflowing.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re done!
7. Prepare the Cinnamon Sugar:
While your muffins are baking, mix the granulated sugar and ground cinnamon in a small bowl for the coating.
8. Cool and Coat the Muffins:
Once the muffins are done, take them out of the oven and let them cool in the tin for about 5 minutes. Then, brush each muffin generously with melted butter. Roll them in the cinnamon sugar mixture to coat each muffin completely.
9. Serve and Enjoy:
These muffins are best enjoyed warm! Serve them with a glass of milk or a nice cup of coffee. Enjoy your scrumptious Cinnamon Sugar Donut Muffins!
These treats have a delightful soft texture and are sure to be a favorite for anyone who tries them!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but this may result in denser muffins. If you prefer a lighter texture, consider using half whole wheat and half all-purpose flour.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or heat in the microwave for a few seconds before enjoying!
Can I Add Mix-ins to the Muffins?
Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruit for extra flavor and texture. Just fold them into the batter after combining wet and dry ingredients to avoid overmixing.
Can I Make the Batter Ahead of Time?
While it’s best to bake the muffins fresh for optimal texture, you can prepare the batter and store it in the fridge for up to 24 hours. Stir gently before baking and note that you may need to add an extra minute or two to the baking time.
