All the taste of the classic fair doughnuts but without the deep-frying, these Cinnamon Sugar Doughnut Muffins are full of flavour and so easy to make.
One of the things that I love most about these muffins is the crunch you get from the cinnamon sugar when you bite into one. It’s definitely love at first bite with these! I added a quarter teaspoon of nutmeg to the muffins themselves as it compliments the cinnamon and really gives the flavour profile something ‘extra’.
Why muffins instead of doughnuts:
- No doughnut pan required: This recipe requires a regular 12-capacity muffin pan, which most people already have.
- No yeast required: with no yeast, these muffins don’t require any proving time and come together quickly and easily.
- No frying: Unlike cinnamon sugar doughnuts, these muffins are baked not fried.
- All the taste: These cinnamon sugar doughnut muffins have all the flavour of cinnamon sugar doughnuts, only in muffin form.
- That irresistible crunch: just like cinnamon sugar doughnuts, these muffins have that fabulous crunch.
- Same buttery flavour: these cinnamon sugar doughnut muffins have the same scrumptious buttery flavour as their doughnut counterparts.
How to make Cinnamon Sugar Doughnut Muffins:
First, preheat the oven to 350F (176C). Grease a regular 12-capacity muffin pan.
In a large bowl combine the flour, sugar, baking powder, salt, nutmeg and cinnamon. In a medium bowl whisk the milk, egg, melted butter and vanilla. Pour the milk mixture into the flour mixture and stir with a rubber spatula until there are no large lumps.
Fill muffin pan with the batter, filling each cavity 3/4 full. Bake the muffins for 20-25 minutes. Remove from oven and allow the muffins to cool in the pan for 5 minutes and then cool completely on a wire rack.
Make the cinnamon sugar topping: Put the melted butter in one small bowl, and the sugar and cinnamon in a second small bowl. Dip the top and sides of each muffin in the melted butter, followed by rolling in the cinnamon sugar. Enjoy!
These Cinnamon Sugar Doughnut Muffins are good at any time of the day! They make a delicious accompaniment to your breakfast, are perfect as a mid-morning snack, or as part of your coffee/tea break. I also enjoyed them as a dessert with some ice cream.
Cinnamon Sugar Doughnut Muffins
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1¼ cups milk
- 1 egg
- 2 tablespoons butter melted
- 1 tablespoon vanilla extract
Topping:
- 4 tablespoons butter melted
- ¾ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (176°C). Spray a 12-capacity muffin pan with cooking spray. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon.
- In a medium bowl, whisk together the milk, egg, melted butter and vanilla.
- Pour the milk mixture into the flour mixture and stir with a rubber spatula until just combined (no large lumps). Batter will be runny.
- Spoon batter into muffin pan, filling each cavity 3/4 full. Bake for 20-25 minutes until lightly brown on top, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled prepare the cinnamon sugar topping: place the melted butter in one small bowl, and the sugar and cinnamon in a second small bowl. Dip the top and sides of each muffin in the butter first, then dip the muffin in the cinnamon sugar and swirl to coat evenly. Repeat process for all muffins.
These doughnuts look amazing ,love that there is no deep fryer involved..So very scrumptious .