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Donut Muffins
Soft, buttery Donut Muffins coated in cinnamon sugar taste just like old-fashioned cake donuts, no frying required! Ready in under 25 minutes and perfect for breakfast or brunch.
Servings: 12 servings
Calories: 216kcal
Ingredients
Muffins:
- ½ cup butter softened
- ½ cup sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 1 cup flour
- ¾ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ cup milk
Topping:
- ¼ cup butter melted
- ½ cup granulated sugar
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Line 12 muffin tins with liners.
- Cream together butter and sugar. Add the egg and vanilla and mix to combine.
- Sift together flour, baking powder and nutmeg. Add it and the milk to the butter mixture. Stir to incorporate.
- Spoon into lined muffin tins.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
- Dip the tops into the melted butter, then into the cinnamon sugar mixture.
Notes
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.
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 391IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg