Cinnamon Sugar Doughnut Muffins
User Reviews
4.9
Cinnamon Sugar Doughnut Muffins
Description
The muffins are prepared by combining dry ingredients including flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg, with wet ingredients of egg, vanilla, milk (or buttermilk), and oil or melted butter. The batter is mixed just until combined to maintain a light texture. The cups are filled two-thirds full and baked at 350°F for 15-18 minutes until the tops spring back, indicating doneness.
After cooling slightly, the muffin tops are dipped in melted butter and rolled in cinnamon sugar, forming a slightly crunchy coating reminiscent of doughnuts. The cinnamon and nutmeg in the batter add warmth to the flavor profile.
The recipe can be adapted for mini muffins with shorter baking times. Using white whole wheat flour is recommended if a whole wheat option is desired to keep muffins from becoming dense. The butter in the topping enhances the cinnamon sugar adhesion and flavor.
Ingredients
Muffins:
- 1 ¾ cups all-purpose flour see note
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk or buttermilk
- ⅓ cup vegetable/canola oil or melted butter (see note)
Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside. (See note for mini muffin tin.)
- For the muffins: in a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the egg, vanilla, milk (or buttermilk), oil (or melted butter).
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
- Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake for 15-18 minutes until the tops spring back lightly to the touch.
- Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
- For the topping: in a small bowl, whisk together the sugar and cinnamon.
- Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.
Notes
- Mini muffins can be made by baking for 7-9 minutes and will yield about 36 muffins.
- White whole wheat flour is preferred over red whole wheat to avoid dense muffins; measure flour lightly.
- When using melted butter instead of oil in the batter, use 6 tablespoons for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 274kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 244mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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