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Cinnamon sugar donut muffins on a cooling rack with one broken open to show the soft crumb

Cinnamon Sugar Donut Muffins

Soft nutmeg-spiced muffins brushed with melted butter and rolled in cinnamon sugar for a baked take on cake donuts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 1/2 cups all-purpose flour spooned and leveled (310 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted (115 g)
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
Cinnamon sugar coating
  • 6 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
  2. Whisk the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
  3. In another bowl whisk the melted butter, oil, both sugars, eggs, buttermilk and vanilla until smooth.
  4. Pour the wet mixture into the dry and stir just until combined.
  5. Divide the batter among the cups and bake for 18 to 22 minutes until a toothpick comes out clean.
  6. Cool in the tin for 5 minutes, then remove.
  7. Mix the sugar and cinnamon in a shallow dish. Brush each warm muffin with melted butter and roll in the cinnamon sugar. Serve warm.

Notes

Make ahead: Bake the muffins a day ahead and coat before serving, or freeze uncoated.
Storage: Keep covered for 2 days.
Nutrition is an estimate per muffin.