Cinnamon Sugar Donut Muffins

Baked Cinnamon Sugar Donut Muffins taste like a fried donut hole with a soft spiced inside and a firm exterior covered in cinnamon sugar.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings mini muffins

Calories 195kcal

Author Meghan

Preheat the oven to 375°F. Grease a standard size muffin pan or mini muffin pan with cooking spray.
Whisk together the flour, baking powder, cinnamon and nutmeg in a small bowl.
In a large bowl, combine the sugar and butter. Stir in the milk. The butter will clump a little if the milk is cold; this is ok.
Add the flour mixture to the wet ingredients and mix until just combined.

Scoop the batter into each well of the muffin pan using a large batter scoop.
Bake until lightly golden and set, about 15-20 minutes, depending on the size of the muffins.

Once the muffins are baked, allow to cool slightly and remove from the muffin pan.
Dip each muffin in the melted butter, making sure to coat the whole muffin. Then immediately roll the muffin in the cinnamon sugar mixture.
Serve immediately while warm.

This recipe makes 12 standard size muffins or 24 mini muffins.

Vegan options: use coconut oil instead of butter, use raw sugar and use coconut milk or apple cider instead of regular milk.

Holiday option: use eggnog in place of the milk.

Refrigerate leftover muffins and reheat before serving.

To make ahead, freeze muffins without the topping. Allow them to come to room temperature and then add the topping.

Source: Adapted from AllRecipes

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