Muffins That Taste Like Doughnuts

I’m so happy you’re enjoying these recipes—if you keep following along, I’ll keep sharing even more!

A nostalgic twist: light-as-air muffins rolled in cinnamon sugar so they taste just like doughnuts—without frying. They’re simple, comforting, and always disappear fast.

Why You’ll Love This Recipe

I love how these muffins deliver that classic doughnut flavor—soft crumb, warm cinnamon-sugar coating—without the mess of frying. They come together with basic pantry ingredients, bake quickly, and feel like a treat any time of day.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Muffin Batter

• ¾ cup granulated sugar

• 1 large egg

• 1½ cups all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

• ½ cup milk

• ¼ cup vegetable oil or melted butter

• ½ tsp ground cinnamon (optional)

• ¼ tsp ground nutmeg (optional)

Coating

• ¼ cup melted butter

• ½ cup sugar mixed with 1 tsp ground cinnamon

Directions

1. I preheat the oven to 350 °F (175 °C) and grease a muffin tin.

2. In a bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, I beat the sugar, egg, milk, and oil or melted butter until smooth.

4. I stir the wet ingredients into the dry until just combined—no overmixing.

5. I spoon the batter into the muffin cups, filling them about ⅔ full.

6. I bake for 20–25 minutes until a toothpick inserted comes out clean.

7. Once slightly cooled, I brush the tops with melted butter and roll them in cinnamon sugar.

Servings and timing

• Servings: 8–12 regular muffins or 18–24 mini muffins

• Prep time: 10 minutes

• Bake time: 20–25 minutes

• Total time: 30–35 minutes

Variations

• I sometimes mix in ½ tsp of nutmeg for extra doughnut flavor.

• I use a mini muffin tin for bite-sized versions.

• I add a small spoonful of jam to the center of each muffin before baking.

• I swap cinnamon sugar for pumpkin spice sugar in the fall.

Storage/reheating

• I store these muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

• They also freeze well—uncoated. I thaw and coat them fresh before serving.

FAQs

How do I prevent muffins from becoming too dense?

I make sure not to overmix the batter—just combine until no dry streaks remain.

Can I use butter instead of oil in the batter?

Yes, I sometimes use melted butter instead of oil for a richer flavor.

Can I make mini muffins instead?

Definitely—I bake mini versions for 10–12 minutes at the same temperature.

Do these need frosting or glaze?

Nope! The cinnamon sugar coating gives them all the sweetness and crunch they need.

Can I freeze them?

Yes—I freeze uncoated muffins and dip them in melted butter and cinnamon sugar after thawing.

Conclusion

These muffins bring back the best of doughnut nostalgia—soft, aromatic, sugar-coated warmth—in a muffin tin. I’m thrilled to share them with you, and I’m already excited to bring more yummy, easy recipes your way. Stay tuned—I’ve got plenty more goodies coming!