Cinnamon Sugar Doughnut Muffins Recipe

My First Kitchen Mess

My grandson once tried to make these. He used a whole tablespoon of nutmeg. I still laugh at that. His muffins tasted like a spicy forest. We laughed and made a new batch together. That’s the best part of baking. Mistakes are how we learn. Getting it wrong means you’re trying. That matters more than a perfect muffin. What’s your funniest kitchen mistake? I’d love to hear about it.

Why These Muffins Feel Special

These are not ordinary muffins. They taste like little doughnuts. The smell fills your whole house. It smells like a cozy morning. Doesn’t that smell amazing? That smell creates a happy memory. It makes a house feel like a home. This matters. Food is about more than eating. It’s about feeling warm and loved.

Let’s Make the Batter

First, mix your dry things in a bowl. The flour, baking powder, and spices. Give it a little whisk. This mixes the flavors all through the flour. Now, cream the butter and sugar. This just means mix them until fluffy. It makes the muffin soft. Add the eggs, then the milk and dry mix. Stir gently. A lump or two is just fine. *Fun fact: The nutmeg and cinnamon are cousins! They come from different trees, but both are warm and sweet.*

The Magic Coating

This is the fun part. Let the muffins cool completely. I know, it’s hard to wait. But trust me. If you coat them warm, the sugar melts into a sad glaze. Melt some butter in a bowl. Mix cinnamon and sugar in another. Dunk, then roll. You’ll get your fingers messy. That’s how you know you’re doing it right. Do you like getting your hands messy when you cook?

Sharing Your Treats

These muffins are best shared. Put them on a pretty plate. Take some to a neighbor. Or share them at the kitchen table with family. Food tastes better with friends. That’s a simple truth. Which friend would you share these with first? Tell me about them. I think sharing joy is the real recipe.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	3 cups	Dry Ingredients
baking soda	¼ tsp	Dry Ingredients
baking powder	2½ tsp	Dry Ingredients
salt	¾ tsp	Dry Ingredients
nutmeg	¼ tsp	Dry Ingredients
cinnamon	¼ tsp	Dry Ingredients
milk	1 cup	Wet Ingredients
unsalted butter	½ cup	Wet Ingredients, room temperature
sugar	¾ cup	Wet Ingredients
eggs	2	Wet Ingredients
vanilla extract	1 tsp	Wet Ingredients
unsalted butter	½ cup	Cinnamon Sugar Coating, melted
sugar	1 cup	Cinnamon Sugar Coating
cinnamon	1 Tbsp	Cinnamon Sugar Coating

My Cinnamon Sugar Doughnut Muffins

Hello, my dear. Come sit at the counter. I want to tell you about these muffins. They taste just like a fresh doughnut. But they are baked, not fried. That makes me feel a little better about eating two. The smell in your kitchen will be wonderful. It reminds me of Saturday mornings with my grandkids. We would make a big batch together. Their little fingers would be covered in cinnamon sugar. I still laugh at that.

Making them is simple. You just need two bowls and a muffin pan. Let’s begin. First, turn your oven on to warm up. It should be 350 degrees. Then we will mix our dry things and our wet things. (A hard-learned tip: make sure your butter is soft! If it’s cold, it won’t mix right. Leave it on the counter for an hour first.)

Step 1: Get your pan ready. Spray it so the muffins won’t stick. Now, mix all the dry stuff in a bowl. That’s the flour, baking soda, baking powder, salt, nutmeg, and a little cinnamon. Sifting it makes everything light and fluffy. Doesn’t that spice smell amazing already?

Step 2: In a big bowl, beat the soft butter. Do this for two minutes. It will get pale and creamy. Then slowly add the sugar. Mix it well. Now add the eggs, one at a time. Just mix until you don’t see yellow yolk anymore.

Step 3: Time to combine everything. Add some of the dry mix to the butter bowl. Then pour in a little milk. Keep going until it’s all in. Stir gently. You don’t want to work the batter too hard. Last, stir in the vanilla. That’s the secret for a cozy flavor.

Step 4: Scoop the batter into your muffin cups. I use an ice cream scoop. It’s less messy. Bake them for 20 to 25 minutes. They are done when a toothpick poked in the middle comes out clean. Let them cool completely on a rack. This is the hardest part—waiting!

Step 5: The fun part is the coating. Melt some butter in a bowl. Mix cinnamon and sugar in another. Dunk each cool muffin in the butter. Then roll it in the sweet cinnamon sugar. It will be perfectly sticky and sweet. Do you think these taste more like a muffin or a doughnut? Share below!

Cook Time: 20–25 minutes
Total Time: About 1 hour
Yield: 12 muffins
Category: Breakfast, Snack

Three Fun Twists to Try

Once you know the basic recipe, you can play. Here are three of my favorite ideas. They are all so good.

Apple Pie Twist: Fold a cup of finely chopped apple into the batter. It adds a lovely, soft bite.

Chocolate Chip Joy: Add a handful of mini chocolate chips. The chocolate gets all melty inside.

Lemon Sunshine: Use lemon zest in the batter instead of nutmeg. Roll them in plain sugar for a zingy treat.

Which one would you try first? Comment below!

Serving Them Up Right

These muffins are perfect all on their own. But sometimes I like to dress them up. For a special breakfast, I’ll serve them with a bowl of fresh berries. The tart fruit is nice with the sweet muffin. You could also warm one up and add a small scoop of vanilla ice cream. That’s a wonderful dessert.

What to drink? On a cozy morning, a big glass of cold milk is my favorite. It just goes together. For the grown-ups, a hot cup of coffee with cream is perfect. The bitter coffee tastes great with the sweet cinnamon. Which would you choose tonight?

Keeping Your Muffins Fresh and Ready

These muffins are best the day you make them. But I always bake a double batch. You can keep them for two days in a sealed container. This keeps them soft and tasty.

For longer storage, freeze them. Let the muffins cool completely first. Then wrap each one tightly in plastic wrap. Pop them all into a freezer bag. They will keep for a month.

I once froze a batch for my grandson’s surprise visit. He loved having a warm treat ready. To reheat, just warm a frozen muffin in the microwave for 20 seconds. Batch cooking matters. It means a homemade snack is always minutes away.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Muffin Troubles

Sometimes muffins come out dense or dry. Do not overmix your batter. Stir just until you see no more dry flour. This matters because gentle mixing keeps them light and fluffy.

Your cinnamon sugar might not stick well. I remember when my first batch had bald spots. The secret is to let muffins cool first. A warm muffin makes the butter soak in too fast. A cool muffin holds the coating perfectly.

If your muffins stick to the pan, spray it well. I use a non-stick spray with flour in it. This simple step builds cooking confidence. It means your beautiful muffins come out in one piece.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The results will be just as good.

Q: Can I make the batter ahead? A: I do not recommend it. The baking powder starts working right away. Bake them fresh for the best rise.

Q: What if I don’t have nutmeg? A: Just use a little extra cinnamon. The flavor will still be wonderful.

Q: Can I double the recipe? A: Absolutely. It works perfectly for a bigger crowd or for freezing.

Q: Any optional tips? A: Try adding a pinch of cardamom to the dry mix. *Fun fact: Cardamom is often called the “queen of spices.”*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little bites of joy. They always make my kitchen smell like a happy morning. I would love to see your creations. Sharing food is how we share our hearts.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I look at every single photo. It makes my day.

Happy cooking! —Anna Whitmore.