Simple cinnamon and sugar donut muffins are great when you are craving donuts. These hot muffin donuts are brushed with melted butter then swirled in a cinnamon and sugar mixture then coated in only sugar. A perfect after dinner treat or a quite easy morning sweet!
Hi Friends! Happy Friday or Saturday if you are just now reading this post. I hope you have an amazing fun or relaxing weekend. Do you like donuts??? If so, tell me what’s your favorite?
When I was a kid I loooooved me some donuts. My favorite donuts were and still are, cinnamon and sugar, the ones with the maple icing on top, omg those are amazing, oh and I can’t forget french cruellers and apple fritters. I would love to make apple fritters one day for this blog, maple ones too but since cinnamon and sugar ones are the easiest I figured I’d make them first. I should state that these are for muffins not actual donuts but they taste just as good, plus you don’t have to go out and purchase a donut pan or fuss with frying.
These cinnamon and sugar donuts are done in no time, with only a 10 minute or less prep. I know you want some! Seriously, these donut muffins are soooo good, they’ll have you hooked. I never have leftovers when I make them. I made a quick step by step tutorial (tutorial pics taken with my ipad) for you since I do mine a little different.
Nothing complicated but after I brush them with the melted butter I like to swirl the donuts in the sugar and cinnamon mixture but then I also coat them in only sugar.
The granulated sugar is what makes them look so purty! They remind me of winter snowballs but with spices like cinnamon and nutmeg, they scream fall.
This recipe can easily be the base for other spiced donut muffins like pumpkin or sweet potato. I’m currently working on a recipe for blackberry sweet potato muffins. Once I perfect it I will share the recipe with you. In the meantime you can check out my favorite blueberry corn muffin recipe here.
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners. If you do not have liners then spray the muffin tin with a bit of vegetable oil.
In a large bowl combine flour, baking soda, baking powder salt, cinnamon, nutmeg and a teeny tiny extra small pinch of cardamon (optional) to a Cardamon is pretty strong so a little goes a long way.
In another bowl (smaller bowl) mix the sugar with the melted butter and mix for about a minute until the mixture turns a pale yellow.
Add the buttermilk to the sugar and melted butter mixture. Mix until combined then add the bowl of ingredients with the wet mixture into the dry mixture. Mix only until combined. It should look like pic no.6.
Spoon the donut muffin batter into a muffin tin that has been sprayed with a bit of oil. If you have cupcake liners then feel free to use them instead but no need to spray them with oil. Bake for 15-20 minutes until the donuts are a light golden brown color. Cool for a couple minutes.
Add half the sugar into Ziploc bag then add the 1 tsp of cinnamon into the same bag. Mix the sugar and cinnamon mixture well with a spoon or close the bag and give it a good shake. In another bag add the rest of the sugar.
Using a pastry brush brush the hot donuts with melted butter then dip the donut into the cinnamon and sugar mixture. Shake until the donut is coated. No need to get them perfectly coated. Lastly, dip the donut into the Ziploc bag with white sugar. Shake the bag to coat the donut. Enjoy!
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- tiny tiny very small pinch of cardamom optional
- 1 cup buttermilk
- vegetable oil spray
- For the cinnamon and sugar mixture
- 1 stick butter melted
- 1/2 cup sugar reserve half
- 1 tsp cinnamon
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Preheat oven to 350 degrees Farenheit.Line a 12-cup standard muffin tin with paper liners. If you do not have liners then spray the muffin tin with a bit of vegetable oil.
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In a large bowl, add flour, baking soda, baking powder salt, cinnamon, nutmeg and a teeny tiny extra small pinch of cardamon (optional) Cardamon is pretty strong so a little goes a long way. In another bowl mix the sugar with the melted butter and mix for about a minute until the mixture turns a pale yellow.
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Add the butter milk to the sugar and melted butter mixture. Mix until combined then add the bowl of ingredients with the wet mixture into the dry mixture as see in pic no 6 in my post. Spoon the donut muffin batter into a muffin tin evenly that has been sprayed with a bit of oil. If you have cupcake liners then feel free to use them instead but no need to spray them with oil. Bake for 15-20 minutes until the donuts are a light golden brown color. Cool for a couple minutes.
-
Add half the sugar into ziploc bag then add the 1 tsp of cinnamon into the same bag. Mix the sugar and cinnamon mixture well with a spoon or close the bag and give it a good shake. In another bag add the rest of the sugar. Using a pastry brush brush the hot donuts with melted butter then dip the donut into the cinnamon and sugar mixture. Shake until the donut is coated. No need to get them perfectly coated. Lastly, dip the donut into the ziploc bag with white sugar. Shake the bag to coat the donut.
How to store: Wrap muffins tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. To reheat, wrap frozen muffins in heavy foil.
Heat foil-wrapped muffins at 350°F for 10-20 minutes, depending on the size of the muffins or until heated through. For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on high for about 30-45 seconds for each muffin. Check the muffins after 30 seconds. If they are not heated through return to the microwave and microwave for 15 seconds or until heated through.
To store muffins in the refrigerator, place them in a plastic bag or airtight container, seal, and store at room temperature for up to 7 days.
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