Donut Muffins

If you love the warm, cozy flavor of an old-fashioned cake donut, but don’t want to deal with frying, these Donut Muffins are about to become your new favorite treat. Soft, tender muffins baked in a standard muffin tin, then dipped in melted butter and rolled in cinnamon sugar… they truly taste as if they came straight from a bakery.

This recipe makes a dozen muffins in just about 20 minutes from start to finish, which means you can have that fresh-from-the-oven donut flavor on even the busiest mornings. Perfect for breakfast, brunch, or an afternoon treat with coffee.

I have had this recipe for years and years. It comes from an old church cookbook that my grandma gave me back in high school. Those cookbooks have always been my favorite. That’s why when I finally decided to write my own cookbook, I followed that same rule. I mean, why have hundreds of cookbooks when you can have one that houses all sorts of recipes, ones that have gotten rave reviews for decades? That is how my cookbook, Savor It, was born.

You can read more about my book right here.

Donut Muffins Recipe

There’s something about these Donut Muffins that feels like home. They’re simple, made with pantry staples, and come together quickly without any fuss. The nutmeg gives them that classic donut-shop flavor, and the buttery cinnamon-sugar coating takes them over the top. No yeast, no rising, no frying, just mix, bake, and dip. They’re the kind of recipe you’ll find yourself making again and again, whether it’s for a weekend brunch, a holiday breakfast, or just because you’re craving something sweet and comforting.

Ingredients in these Donut Muffins with Cinnamon Sugar

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card. 

• Butter – Adds richness and keeps the muffins soft and tender. You’ll use it in both the batter and the topping for that classic donut flavor.
• Sugar – Sweetens the muffins and helps create that lightly crisp exterior once baked.
• Egg – Binds everything together and adds structure so the muffins hold their shape.
• Vanilla extract – Adds a subtle warmth that rounds out the flavor.
• Flour – The base of the muffins gives them structure while still keeping them light.
• Nutmeg – This is the secret to that unmistakable old-fashioned donut taste. Just a little goes a long way.
• Baking powder – Gives the muffins their lift, making them soft and fluffy.
• Milk – Keeps the batter smooth and helps create a tender crumb.

• Melted butter (for topping) – Helps the cinnamon sugar stick and adds that irresistible buttery finish.
• Granulated sugar (for topping) – Creates that classic sweet, slightly crunchy coating.
• Cinnamon – Adds warmth and pairs perfectly with the nutmeg for that bakery-style flavor.

How to Make Donut Muffins

Start by preheating your oven to 375°F and lining a 12-cup muffin tin with liners.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until everything is well combined.

In a separate bowl, whisk together the flour, baking powder, and nutmeg. Add the dry ingredients to the butter mixture, alternating with the milk, stirring just until everything is incorporated. Be careful not to overmix; this keeps the muffins tender.

Spoon the batter evenly into the prepared muffin cups.

Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Mix the Cinnamon and Sugar together.

While the muffins are still warm, dip the tops into melted butter, then roll them in the cinnamon sugar mixture. This step is what gives them that true donut feel, so don’t skip it!

Serve warm and enjoy.

Storage & Make Ahead

Store any leftover muffins in an airtight container at room temperature for up to 2 days. They’re best the day they’re made, but still delicious the next morning.

To reheat, pop one in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

If you want to make them ahead, bake the muffins and wait to add the butter and cinnamon sugar coating until just before serving for the best texture and flavor.

Love it? Pin it!

If you can’t wait to make this Muffin Top Donuts recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Best Donut Muffins

• Don’t overmix the batter. Stir just until combined to keep the muffins soft.
• Dip the muffins while they’re still warm so the butter and sugar coating sticks perfectly.
• If you love a heavier coating, you can double dip—once isn’t always enough!
• Freshly grated nutmeg takes these to the next level if you have it on hand.

FAQs – Cinnamon Sugar Donut Muffins

• Can I freeze Donut Muffins? Yes! Freeze them without the topping for best results. When ready to serve, thaw, warm slightly, then dip in butter and cinnamon sugar.
• Can I add fillings? Absolutely. A small spoonful of jam or even a little chocolate in the center would be delicious.
• Can I make these without liners? Yes, just be sure to grease your muffin tin well so they release easily.
• How many mini muffins does this make? This recipe will make approximately 36 mini muffins if you bake the same recipe in a mini muffin pan. 

This Donut Muffin recipe is one that never goes out of style. They’re quick, comforting, and packed with that classic donut flavor we all love, without any of the fuss. Whether you’re serving them for a spring brunch, a holiday breakfast, or just a quiet morning at home with coffee, they always hit the spot.