Craving something sweet and indulgent for breakfast? Look no further than these irresistible donut muffins!
From the tender vanilla and spice-infused sponge to the generous layer of crunchy cinnamon sugar on top, they’re just like old-fashioned donuts.
They may look simple, but the flavors are out of this world.
Serve them warm with your morning coffee, or save them for a late-night snack. Either way, you won’t be disappointed.
Why You’ll Love These Donut Muffins
Quick and Easy Prep: This recipe takes about 30 minutes from start to finish, making it perfect for busy mornings or last-minute gatherings.
No Special Equipment: Unlike traditional donuts, donut muffins require no frying or special equipment. Just a couple of bowls and a muffin tin!
Nostalgic Flavor Bomb: Every bite of these soft, buttery muffins is loaded with sweet vanilla and warm cinnamon.
Ingredients
- All-purpose flour – Provides structure and texture.
- Baking Powder and Baking Soda – Help the muffins rise and become fluffy with a tender crumb.
- Salt – Enhances the flavor of the other ingredients.
- Ground Cinnamon and Ground Nutmeg – Warm spices that add a distinctive flavor and aroma to the muffins.
- Unsalted Butter – Adds moisture and richness to the sponge and helps the cinnamon sugar topping stick.
- Granulated Sugar and Brown Sugar – Sweeten the muffins, aid in browning, and add moisture. You’ll also need sugar for the topping.
- Large Eggs – Acts as a binder to hold the muffin batter together and help create a tender texture. They also aids in leavening and adds moisture.
- Vanilla Extract – Adds a rich, aromatic flavor.
- Buttermilk – Adds moisture and helps activate the baking soda.
How to Make Donut Muffins
These old-fashioned donut muffins strike the perfect balance of being soft and fluffy on the inside and crisp and sugary on the exterior.
They make an indulgent breakfast treat or anytime snack that’s sure to satisfy your sweet tooth.
The best part? No deep frying is required!
1. PREP: Preheat the oven to 425°F (220°C). Grease a 12-cup muffin pan or line with muffin liners. Set aside.
2. MIX DRY: Whisk or sift the dry ingredients to distribute the leavening agents and spices evenly.
3. MIX WET: Whisk the melted butter and sugars in a separate bowl, then add the eggs and vanilla and mix well.
4. COMBINE: Alternate adding the dry ingredients and buttermilk, mixing gently by hand until just combined. The batter will be thick.
5. BAKE: Divide the batter evenly between the muffin cups and bake for 5 minutes. Reduce the oven (don’t open the door) and bake for another 13-15 minutes.
6. TOP: Mix the cinnamon sugar and melt the extra butter while the muffins are baking. When they’re cool enough to handle, dip the tops of the baked muffins in the butter and then the sugar.
Serve warm and enjoy!
Tips For the Best Donut Muffins
I’ve always been a huge fan of homemade donuts, but let’s be real – they can be a hassle to make at home.
But with this recipe and these handy tips, you can have a batch of donut muffins ready in a flash!
- Measure accurately. Spoon the flour into the measuring cup, then level it off with a knife. Don’t pack it down, or you’ll get too much, and the muffins will be tough.
- Room temperature ingredients. Get everything out of the fridge about 20-30 minutes early. That way, they’ll blend easier.
- Don’t overmix. Mix the wet and dry ingredients by hand until just combined. Overmixing can lead to dense, tough muffins.
- Fill generously. Fill the muffin cups almost to the top to get nice domed muffin tops. If you’re worried about them merging, bake 6 muffins in a 12-cup pan with gaps between each to allow for expansion.
- Two-temperature baking: Bake at 425°F for 5 minutes to help the muffins rise, then lower to 350°F to finish baking through.
- Variations. Try adding fruit like blueberries or chopped apples, fill with a spoonful of jam or Nutella before baking, or glaze with powdered sugar icing.
How to Store
I love serving these warm with my morning coffee for a cozy breakfast treat. They’re also perfect for bringing to brunch gatherings or as a sweet after-school snack.
Pro tip: the recipe can easily be doubled for a crowd! You just need to know how to store them!
To Store: Place cooled muffins in an airtight container and store at room temperature for 2-3 days. Or keep them in the fridge for 4-5 days, then warm to room temperature before enjoying.
To Freeze: Wrap cooled leftovers in plastic wrap and foil, then store in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Microwave for 10-15 seconds, or wrap in foil and reheat in a 300°F oven for 5-10 minutes.
More Muffin Recipes Your Family Will Love
Pumpkin Cream Cheese Muffins
Strawberry Cream Cheese Muffins
Coffee Cake Muffins
Apple Cider Donut Muffins
Donut Muffins
12
servings10
minutes20
minutes303
kcalFrom the tender, vanilla and spice-infused sponge to the generous layer of crunchy cinnamon sugar, these donut muffins taste just like old-fashioned donuts.
Ingredients
- For the Muffins
2 1/2 cups (300 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
- For the Cinnamon Sugar Topping
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin pan or line with muffin liners. Set aside.
- In a large bowl, whisk or sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- In a separate bowl, whisk the melted butter and sugars until smooth. Add the eggs and vanilla, and mix well.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the flour. Mix gently by hand until just combined. The batter will be thick.
- Divide the batter evenly between the muffin cups, filling them almost to the top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 13-15 minutes, until a toothpick inserted into the center comes out clean. Do not open the door.
- While the muffins are baking, whisk the sugar and cinnamon in a small bowl until well combined. Melt the butter in a separate bowl and set aside to cool.
- Let the muffins cool in the pan for 5 minutes, then remove and dip the tops of each muffin first into the melted butter and then into the cinnamon sugar mixture, coating generously. Serve warm and enjoy!
Notes
- Resting the batter overnight in the fridge will make the muffins even more moist and tender, and the flavors will intensify.
- Add a simple, sweet glaze to finish them off. Just mix 1 cup powdered sugar with 2-3 tablespoons of water until smooth and pourable.