Donut Muffins Recipe

Rosa Seidenwar
by Rosa Seidenwar
24 muffins
25 min

Cinnamon sugar donuts are one of my favorite comfort foods, but I (almost) never want to stand over the stove deep frying donuts… so, I tried this donut muffins recipe and they were perfect! The fluffy inside and buttery cinnamon sugar top mimic the original donuts and you (almost!) can’t tell the difference.

What are donut muffins?

Donut muffins are really just a muffin disguised as a donut! It’s a shortcut to making donuts, which is a long and tedious process. Of course, if I’m honest with myself, I would have to admit that donut muffins are not quite the same as actual donuts… but they do come close!

Recipe details
  • 24  muffins
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 3/4 cup milk or non dairy alternative such as almond milk
  • 1/2 tsp white vinegar
  • 1 L egg
  • 1/4 cup sunflower oil or canola oil
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg optional
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 3 Tablespoons butter melted
Bake Donut Muffins
Pre-heat oven to 350 F (180 C).
In a small bowl, or glass measuring cup mix milk with vinegar. Set aside.
In a large mixing bowl whisk oil, egg, sugar and vanilla together until light and fluffy.
Add in the milk mixture and whisk some more.
Stir in dry ingredients and mix with a spatula until JUST combined, don't over mix.
Generously spray mini muffin tin with non-stick spray.
Using a cookie scoop or quarter cup measuring cup scoop muffin batter into prepared tin.
bake for 10-12 minutes until the center is set (not jiggling). Let cool for about 5-10 minutes.
Top the donut muffins
In a small bowl mix sugar and cinnamon.
Gently remove donut muffins from tin and dip the tops into the melted butter and then directly into the cinnamon sugar mix.
  • These donut muffins freeze beautifully, but will most likely be eaten straight out of the oven :)
Rosa Seidenwar
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