MUFFINS THAT TASTE LIKE DOUGHNUTS RECIPE
Light, tender muffins rolled in cinnamon sugar for the flavor of a classic doughnut in muffin form. Quick to mix and perfect for breakfast or a sweet snack.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup milk whole or 2% for best texture
- 1 each large egg
- 0.333 cup melted butter cooled slightly
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 0.25 cup unsalted butter melted, for brushing
- 0.5 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, 0.75 cup sugar, baking powder, salt, 1 teaspoon cinnamon, and nutmeg until evenly combined.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are fine.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- While the muffins bake, combine 0.5 cup sugar and 1 teaspoon cinnamon in a shallow bowl. Melt 0.25 cup butter and set aside for brushing.
- Remove muffins from the oven and let them cool in the tin for 5 minutes. Brush each warm muffin with melted butter, then roll in the cinnamon-sugar mixture to coat.
- Transfer muffins to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
Store muffins in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven to refresh texture. For a glazed version, drizzle a simple powdered sugar glaze instead of cinnamon sugar.
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