Cinnamon Sugar Donut Muffins

by Kirsten on January 6, 2013 · 37 comments

in Cookies, Cupcakes & Muffins, Desserts


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We don’t do diets or crazy New Year’s resolutions we can’t hold at our house. Why torture yourself? I believe very strongly that if you eat a well balanced diet and live a healthy lifestyle none of this is necessary. That’s why we are able to indulge here and then. Yesterday I baked these irresistible cinnamon sugar donut muffins for when some of my German friends stopped by for coffee and cake in the afternoon  ( I know, that’s a very German thing). I was short on time, but still wanted to serve something home baked.  Cinnamon sweetness in a moist and light crumbed muffin was devoured by everybody. The two muffins you see in the picture where the only leftovers the next morning. Right after I shot my pictures they vanished as well. These cinnamon sugar donut muffins  are an absolute keeper recipe I would highly recommend for you to bake a soon as possible. Enjoy and my best wishes to you and your families for 2013!!

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Cinnamon Sugar Donut Muffins
4.8 from 12 reviews
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
  • 1¾ cups (212 g) all-purpose organic flour
  • 1½ tsp baking powder, Kirsten used 1¼ tsp(6 g)
  • ½ teaspoon Kosher salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ⅔ cup (150 g) melted unsalted organic butter
  • ¾ cup (150 g) organic sugar
  • 1 large organic egg, at room temp.
  • ¾ cup (165 g - 188 ml ) milk
  • For the Coating:
  • ½ cup (113 g) unsalted, organic butter, melted
  • ¾ cup (150 g) organic sugar
  • 1 teaspoon cinnamon
  1. Preheat convection oven to 350 F. Line 12 muffin cups with muffin liners.
  2. Mix all the dry ingredients (flour through cinnamon). Set aside.
  3. Mix all the wet ingredients (butter through milk, incl. sugar).
  4. Add wet ingredients to dry ingredients and stir until just combined.
  5. Distribute the batter evenly among the 12 muffin cups.
  6. Bake for 18 - 22 minutes.
  7. In the meantime mix sugar and cinnamon for the coating.
  8. Brush fresh and still hot baked muffins with melted butter and roll in sugar-cinnamon mixture.
  9. Let cool.
Muffins taste best the same day they are baked.


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Adapted from Sweet Pea’s Kitchen.

Cinnamon Sugar Donut Muffin

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Nan May 4, 2014 at 12:57 pm

I baked these this morning. Perfectly delicious. Thank you.

Caitlin February 18, 2014 at 8:29 am

Thank you very much for posting this recipe! My mom made these a few times a month when I was growing up and called them “Daddy’s Special Muffins”, so the recipe was hard to find since she made up the name 😉

They’re in the oven now and can’t wait for my husband to try them!

Emily January 5, 2014 at 9:46 am

I made these this morning and they were great! A real hit with my sometimes hard to please kids and hubby. For those asking about baking in a conventional oven vs. the called-for convection oven, I did a quick search of how to adjust the baking temp and time for a conventional oven and found that you’re supposed to add 25 degrees to the temperature and about 33% to the baking time. So, I baked these at 375 deg. for about 25 minutes give or take a minute (I looked for the tops to begin to brown). Hope that helps others!

Dina December 3, 2013 at 6:56 am

I want to make these. they look great!

Corey November 10, 2013 at 12:48 pm

How did your muffin tops turn out so flat? I followed the recipe exactly as it is and my muffin tops were very pointy…

Kirsten November 22, 2013 at 9:25 am

I really can’t explain that, Corey.

Tina Dawson August 11, 2013 at 9:52 am

This was a lovely recipe. Thank you. I filled jam and cream cheese into half the batch and they tasted divine. One question though, do the tops of the muffin not brown? Does it stay a pale creamy yellow even after it’s done?

Kirsten August 11, 2013 at 10:01 am

Thanks, Tina. The tops of the muffins I baked browned, not very dark, but not pale either. I bake on convection. Sometimes the color of a baked good also could depend on your oven. I wouldn’t worry as long the center of the cake/muffin is baked through.

Bobbi June 1, 2013 at 8:10 am

I have been looking for a recipe like this for years. Made them for church and work. People came back for seconds and thirds!! I made a batch with 1 cup chopped strawberries, tossed with sugar. The batter was thinner and made an additional 6 muffins. Just as tasty!!

ButteryMuffyn April 15, 2013 at 5:01 pm

Just made these with the addition of raspberry jam squeezed into the centre. Fabulous 🙂

Katie March 15, 2013 at 3:57 pm

Do you know what the bake time might be for mini muffin size? I’m making these for a friend’s baby shower tomorrow, and she requested them in mini size. Thanks!

Isabel Chan March 5, 2013 at 8:27 pm

These would be yummy with a dollop of jam baked into the middle too! Can’t wait to make them!

Catherine March 3, 2013 at 4:25 pm

Just made this literally five minutes ago, and they are super tasty! Great recipe!

Michelle MacNeil March 3, 2013 at 8:38 am

So easy and delicious and yes these muffins taste like donuts!

Taylor February 19, 2013 at 4:39 pm

Do u have to use organic?

Kirsten February 19, 2013 at 7:20 pm

Taylor, I prefer to use organic ingredients whenever I can. It is totally up to you to use what you like.

erika February 10, 2013 at 3:44 am

i’m so thrilled i happend upon your foodie blog. With your recipe for French ‘fondant ala aux poires’ (French cake with pears) you have transformed a hapless cook into well, a much better one! the family now respects me…thank you. PS. your recipes are unique, fresh, simple and good for you. I’ve not even heard of many of these.


Lauren February 8, 2013 at 9:25 am

These look delicious! I am going to make them for my boyfriend’s family in the morning 🙂 Can’t wait to taste.

Lella January 22, 2013 at 8:56 am

Made them just an hour ago, the are amazing!!!

teddie January 13, 2013 at 3:27 pm

if you dont have a convection oven does it not work?

Kirsten January 13, 2013 at 6:10 pm

Teddie, No, the recipe works also in a normal oven. You just have to adjust the temperature and baking time accordingly.

Kristi March 29, 2013 at 10:41 pm

Can you please be more specific as to the temp and cooking time for us non-convection oven people? ;p

Jessica January 10, 2013 at 1:09 pm

These look so pretty and delicious!

Ramona January 9, 2013 at 7:38 pm

Forget it. Lol. I know what I did wrong …. 1 extra cup of flour :(. Duh!

Kirsten January 10, 2013 at 4:31 pm

That’s funny! Well, I am glad you could solve the problem and that you liked the muffins anyway. Happy Baking. Kirsten

Ramona January 9, 2013 at 6:47 pm


I just made these and they turned out delicious. Just a question though – my batter was the consistency of cookie dough?!? I only mixed for about 30 seconds. I had to divide the dough into the cups with a ice cream scoop. I’m not sure if that was supposed to happen – yours look so light and fluffy.
Either way, they tasted very delicious. Thanks for the recipe. I’m going to attempt again 🙂

Lea Ann (Cooking on the Ranch) January 8, 2013 at 5:45 am

As always, such nice photos Kirsten. I wish I had one of these for breakfast.

Noble Pig - Cathy January 7, 2013 at 3:14 pm

I love these and have done something similar. The best taste ever! Thx for reminding me about them.

Sue/the view from great island January 7, 2013 at 1:49 pm

Yum! I’ve had another version of these on my list, they look amazing!

Merle Turner January 7, 2013 at 1:43 pm

They do look good.

Susan January 7, 2013 at 9:18 am

One of my favorite combinations! I would rather have a muffin or a doughnut for my breakfast instead of eggs and these look amazing. I know my grands will love them too when they come for a visit, XOXO

Bolliskitchen January 6, 2013 at 11:36 pm

ach, darauf hätte ich jetzt Hunger!

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