Combine your two favorite breakfast foods into one convenient snack. These doughnut muffins are everything you love about both recipes but without the deep frying! Quick, easy, and delicious, these muffins are sure to become a go-to recipe.
My family loves doughnuts, but I’m not a big fan of frying things, so we often don’t make them at home. I recently found this recipe for Doughnut Muffins and thought I’d try it. The results are delicious – I’m not sure that they taste exactly like a doughnut, but they taste pretty close, and no frying is involved. You dip the muffins in butter, which is a good substitute for deep frying in oil!
Cinnamon Sugar Donut Muffins
Donuts are a tasty American breakfast treat that is beloved by many thanks to their melt-in-your-mouth texture, sweetness, and variety of toppings. Muffins are just as popular, and you’ll find recipes for both donuts and muffins on this blog, but combining the two into one recipe just makes them “perfect.” Sweet, filling, and always satisfying.
Why You’ll Love This Donut Muffin Recipe
- Basic ingredients. This recipe uses very simple and basic pantry staple ingredients like flour, oil, cinnamon, and milk to bring together a perfect no yeast donut muffin recipe that you’ll whip up quickly.
- One recipe makes plenty to share. Every batch of muffins gives you about a dozen muffins (even more if you make them mini size!) This is perfect for sharing with the whole family or stretching out to last a few days.
- They taste great cold or warm. You’ll love these muffins while they’re still warm and fresh from the oven, but even if they cool completely, they’ll still be enjoyed by all. Pro tip: A quick 15-second burst in the microwave will make them taste fresh again the next day.
Cinnamon Donut Muffins Ingredients
For the muffins, you will need:
Oil– You will need 1/3 cups of vegetable oil or canola oil to give these muffins the needed fats to stay moist and fluffy.
Sugar– Adding in 1 cup of granulated sugar will help to give us a great texture and a sweeter taste.
Egg– One beaten egg is needed to bind the batter together well.
Flour– Use 1 1/2 cups of all purpose flour as the base of this muffin recipe.
Baking powder– To help these muffins puff up and rise properly, you will need 1 1/2 teaspoons of baking powder.
Salt– Adding in 1/2 teaspoons of salt to the recipe will make the muffin’s flavor improve even more because salt is a natural flavor enhancer.
Nutmeg– For added warmth and spice, stir in 1/2 teaspoon of ground nutmeg.
Milk– You will need 1/2 cup of milk to get the batter to the right consistency.
For the Topping, you will need:
Butter– You will need 1/2 cup (one stick) of melted butter to roll your muffins in to make the cinnamon sugar mixture adhere well to the muffins.
Sugar– This is the base of the cinnamon sugar mixture that coats the muffins. You will need 1/2 cup of granulated sugar to make sure there’s enough sugar to coat all of your muffins.
Cinnamon– 2 teaspoons of ground cinnamon will really help to give a nice spiced flavor to every bite.
How to Make Doughnut Muffins
Cream oil and sugar in a mixing bowl.
Add remaining ingredients and pour into greased muffin tin.
Bake 20-25 minutes at 350 degrees F.
Muffins should be slightly browned, and a toothpick inserted in the middle should come out clean.
Let cool for 10 minutes, and then remove from the muffin tin.
Place the melted butter in one bowl, and mix the sugar and cinnamon in another.
Roll each muffin in the melted butter, then roll in the cinnamon/sugar mixture.
- 1/3 cup oil
- 1 cup sugar
- 1 egg beaten
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup milk
- 1/2 cup butter melted
- 1/2 cup sugar
- 2 tsp cinnamon
- Cream oil and sugar in mixing bowl. Add remaining ingredients and pour into greased muffin tin. Bake 20-25 minutes at 350. Muffins should be slightly browned and a toothpick inserted in the middle should come out clean.
- Let cool for 10 minutes and then remove from the muffin tin. Place the melted butter in one bowl, and mix the sugar and cinnamon in another.
- Roll each muffin in the melted butter and then roll in the cinnamon/sugar mixture. Enjoy!
How long are snickerdoodle donut muffins good for?
These muffins can be kept stored in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the muffins for up to 3 months. If freezing, I recommend rolling in cinnamon sugar again after thawing as the sugar mixture may melt.
Can I use buttermilk instead of milk?
Yes, absolutely! You may even find that the muffins turn out even more tender and flavorful thanks to the buttermilk’s acids and fats.
What If I don’t have buttermilk?
If you don’t have buttermilk you can just as easily make your own. Simply substitute with milk and lemon juice. Using 1 cup of regular milk, plus 1 tablespoon of lemon juice, is the same as 1 cup of buttermilk. Voila, easy solution to that problem.
Looking for more muffin recipes? We’ve got you covered!
- BLUEBERRY CHEESECAKE MUFFINS
- OATMEAL CHOCOLATE CHIP MUFFINS
- BAKERY STYLE BLUEBERRY MUFFINS
- MUFFIN TIN CINNAMON ROLLS
- CRANBERRY ORANGE SCONES
- MONKEY BREAD MUFFINS
- PECAN PIE MINI MUFFINS
- BANANA BREAD MUFFINS
- PUMPKIN CORN MUFFINS
- COPYCAT COSTCO CHOCOLATE MUFFINS
- LEMON POPPY SEED MUFFINS
- LEMON ZUCCHINI MUFFINS
Enjoy this doughnut muffin recipe for years to come. Made with basic ingredients but packed with awesome flavors in every sweet and buttery bite. You’re going to love this delicious and fast recipe.