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Grandma’s Fluffy Cinnamon Sugar Donut Muffins

Delightfully fluffy muffins sprinkled with cinnamon sugar, capturing the essence of homemade warmth and nostalgia.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg optional
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 1 cup milk or a milk alternative
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with muffin cups or grease them well with oil or butter.
Mixing Ingredients
  1. In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, salt, 1 teaspoon of ground cinnamon, and nutmeg (if using).
  2. In another bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; some lumps are okay!
Baking
  1. Spoon the batter into the prepared muffin cups, filling them about ¾ full.
  2. Bake in your preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Cinnamon Sugar Coating
  1. While the muffins are baking, combine ½ cup granulated sugar and 1 tablespoon of ground cinnamon in a bowl.
  2. Once baked, let the muffins cool for a few minutes, then roll them in the cinnamon sugar until fully coated.
  3. Allow to cool slightly before serving, and enjoy the warm, fluffy goodness!

Notes

For a dairy-free option, use a milk alternative like almond or oat milk. For gluten-free muffins, swap the all-purpose flour with a gluten-free flour blend. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week or freeze for up to 3 months.