Cinnamon Sugar Donut Muffins

I know what you are all thinking…donut muffins? Yes, there is such a thing, and apparently it’s quite a big deal on the blogosphere (and by blogosphere I really just mean the baking blogs I follow). As soon as I saw a recipe for them on my FoodGawker App, I just had to try them. I mean really: donuts are awesome, muffins are awesome, donut muffins therefore must be uber awesome (and they were!).

The recipe I decided to use comes from KokoCooks and I have to say, they turned out pretty amazing. It’s a simple enough recipe, though the slight lumpiness of the batter worried me (they turned out fine though). The only suggestion I would make, and this really depends on how much you like cinnamon, is to add some cinnamon to the batter in addition to rolling the muffins in the cinnamon sugar. I absolutely love the spice and can’t get enough of it, but if you’re indifferent, then just stick with the cinnamon sugar. It’s delicious either way; trust me.

If you aren’t a fan of cinnamon at all, then just go onto Foodgawker and search “donut muffins” and there are a good dozen recipes for just plain sugar donut muffins, chocolate donut muffins, and even (gasp) sugar donut muffins filled with caramel. These are definitely going to be a new staple in my kitchen. :)

Cinnamon Sugar Donut Muffins
from KokoCooks and adapted from BakingBites
makes 12 muffins

¾ c sugar
1 large egg
1 ½ c all purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ c vegetable oil
¾ c milk
1 tsp vanilla

for cinnamon sugar:
3 Tbs sugar
1 tsp cinnamon


1. Preheat oven to 350 degrees F and grease (in my opinion heavily) a 12-cup muffin pan.
2. In a large bowl, beat together the egg and the sugar until pale yellow (roughly 1-2 minutes). In a separate bowl, sift together flour, baking powder, salt and nutmeg. 
3. In another bowl, combine milk, vegetable oil and vanilla.
4. Pour dry ingredient mixture over the egg mixture and stir until just combined, then add liquid ingredients, again stirring until just combined (batter will be slightly lumpy).
5. Fill muffin cups 2/3 full and bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
6. While cooling, mix together sugar and cinnamon. While muffins are still warm (not hot) roll them in the cinnamon sugar and then let cool completely on a cooling rack.

Jess Gonzalez

3 Comments

  1. donut muffins-this is a perfect fit because I cannot make the fried ones. Perhaps that is a good thing considering the fat grams in fried donuts. These look tasty and I love the fact that they are "rolled" in cinnamon instead of just topped. thanks for sharing-now I am off to find the chocolate ones..flourtrader.blogspot.com

  2. if you're looking for chocolate ones check out foodgawker.com and type in chocolate donut muffins and one should pop righ up. That's where I saw it orginally :)

  3. I'm slowly pilfering my way through my inbox and saw these. They look super tasty. Who wouldn't love cinnamon and sugar and donuts in muffin form.

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