Every once in a while, I stumble on a bake that surprises even me these muffins taste just like doughnuts. No fryer, no dough resting, and definitely no splatter. Just soft, cinnamon sugar coated muffins that deliver the nostalgia of your favorite donut shop in every bite. The smell alone when they come out of the oven? Unreal. Let’s turn your kitchen into a cinnamon spiced heaven.
Why These Muffins Are a Must Bake
- No frying, no fuss: All the joy of doughnuts without a drop of hot oil.
- Perfectly tender inside: Thanks to milk, oil, and light mixing.
- Quick to bake: Less than 30 minutes from start to finish.
- Perfect coating: Melted butter and cinnamon sugar lock in sweetness and nostalgia.
This recipe reminds me of the comfort of our classic homemade doughnuts but with the speed of a weekday bake like the breakfast muffin it’s genius in simplicity and rich in flavor.
Ingredients for Muffins That Taste Like Doughnuts
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 tbsp melted butter (for brushing)
- 1/2 cup sugar mixed with 1 1/2 tsp cinnamon (for coating)
Step by Step Directions
- Preheat oven to 375°F (190°C). Grease or line a 12 cup muffin tin.
- In a bowl, beat sugar and egg until light and fluffy this sets the stage for airy muffins.
- In a separate bowl, whisk flour, baking powder, salt, and nutmeg.
- Add the dry mixture to the egg mixture, alternating with oil, milk, and vanilla. Stir until just combined don’t overmix!
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 15-18 minutes until golden and springy. A toothpick should come out clean.
- While still warm, brush each muffin with melted butter and roll in cinnamon sugar until evenly coated.
- Let cool slightly or devour while warm, the choice is yours!
Chef’s Tips for the Best Donut Style Muffins
- Nutmeg is key: Don’t skip it it gives that distinct doughnut flavor.
- Use fresh baking powder: For the best rise and fluffiness.
- Roll while warm: Cinnamon sugar sticks beautifully to hot muffins.
- Don’t overbake: Pull them out when they just spring back. Moist centers are everything!
Want more cinnamon spiced ideas? Try our homemade cinnamon rolls or for a fluffier feel, give our baked paczki a whirl.
“It’s not a muffin, it’s a doughnut in disguise just with better texture and no deep frying.” @OvenObsessedChef
Pairings and Serving Ideas
When to Serve Doughnut Muffins
- Breakfast: Perfect with a hot cup of coffee or a savory egg muffin on the side.
- Brunch spread: Pair with spinach quiche, fresh fruit, and herbal tea.
- Sweet snack: Serve with honey or jam for a midday pick me up.
- Dessert: Plate with vanilla bean ice cream and caramel drizzle.
Best Drinks to Pair With
- Latte or cappuccino: Balances the sweet coating.
- Chai tea: Complements the nutmeg spice notes.
- Hot chocolate: If you want to go all in on cozy vibes.
- Fresh orange juice: For a lighter, refreshing contrast.
Pairing these muffins with our soft milk buns or pineapple quick bread creates an unbeatable brunch board.
Make Ahead Tips and Storage
Can I Make These Muffins in Advance?
Absolutely! These muffins hold up beautifully when made ahead:
- Room Temp Storage: Store in an airtight container for up to 3 days.
- Freezer Friendly: Freeze uncoated muffins, then reheat and roll in butter and cinnamon sugar before serving.
- Mini Muffins: Make them smaller for parties or lunchboxes. Bake for only 10-12 minutes!
They store just as well as our quick donuts and are great for meal prepping like our skillet bread or versatile bread dough.
“Bake once, snack all week that’s my motto.” @BatchBakerChef
Flavor Variations and Custom Twists
- Chocolate Chip: Stir in mini chips before baking for a surprise inside.
- Stuffed: Fill the center with jam or Nutella using a piping bag after baking.
- Lemon zest: Add to the batter for a citrusy lift.
- Brown butter: Swap the oil with browned butter for deeper flavor.
If you’re feeling adventurous, these pair well with pumpkin donuts or topped with a smear of peanut butter cream.
Creative Serving and Leftover Ideas
Transform Muffins into Dessert Bites
- Muffin Sundaes: Cut in half, top with ice cream and sauce.
- Muffin Bread Pudding: Chop leftovers, mix with custard, and bake into a warm pudding.
- Lunchbox Treats: Wrap individually and add to kids’ lunch with a fruit skewer.
- Donut Muffin Skewers: Alternate with strawberries and marshmallows for party treats.
Gluten Free and Healthier Adaptations
- Gluten Free: Use a 1:1 gluten free flour blend and add 1/2 tsp xanthan gum for structure.
- Dairy Free: Sub plant milk and vegan butter or oil.
- Refined Sugar Free: Replace sugar with coconut sugar or date sugar.
- Whole Wheat Option: Use half whole wheat flour for more fiber and a nutty flavor.
These tweaks work great just like in our sugar free energy bites and low sugar pound cake.
Serving Ideas, Storage Tips, and Muffin Magic
Best Times to Enjoy Doughnut Muffins
These muffins aren’t just for Sunday brunch. I bake them year round, and they’re perfect for all kinds of occasions both everyday and special. Here’s when I like to serve them:
- Lazy weekend mornings: They’re a warm hug with coffee. Pair with egg muffins or spinach quiche for a full breakfast plate.
- Afternoon pick me up: A soft muffin rolled in cinnamon sugar hits the spot when that 3 PM slump kicks in.
- Kid approved lunchbox treat: These muffins hold up well, just like our no sugar energy bites and mini crepes.
- Holiday brunch boards: Add to platters with vanilla cupcakes, fruit skewers, and mini donuts for a visually stunning spread.
“These muffins bring that sugar and spice café magic without standing in line or touching a deep fryer.” @MuffinMuseBakes
How to Store and Freeze for Freshness
Whether you’re meal prepping or baking ahead for guests, these muffins store beautifully. The trick is to maintain their fluffy center and sugary coating. Here’s how I do it:
- Room temperature: Store in an airtight container for up to 3 days. Line the container with a paper towel to absorb moisture.
- Fridge: These can be refrigerated, but the coating softens. Re roll in cinnamon sugar after reheating.
- Freezer: Freeze uncoated muffins in a single layer on a tray. Once frozen, move to a zip top bag. Coat after thawing and warming.
This is the same method I use for my fluffy doughnuts and even cinnamon rolls. You get the same fresh from the bakery feel with half the work later.
Reheating Tips for Muffin Perfection
Want that warm, doughnut shop taste after your muffins cool? Reheat like a pro:
- Oven method: Preheat to 300°F (150°C), wrap muffins in foil, and warm for 8-10 minutes.
- Toaster oven: Reheat uncovered for a slightly crisp top and soft middle.
- Avoid the microwave: It ruins the texture and melts off the cinnamon coating.
For added indulgence, slice the muffin in half, toast lightly, and spread with a bit of peanut butter cream or homemade Nutella spread.
Make Ahead Batter and Mini Muffin Options
If you’re short on time, you can mix and chill the batter the night before. It thickens slightly in the fridge and gives a slightly denser crumb (more donut like!). You can also get creative with size:
- Mini muffins: Bake in a mini tin for 10-12 minutes. Great for parties or kid snacks!
- Jumbo muffins: Bake for 22-25 minutes, and double the cinnamon sugar coating because…why not?
I use the same make ahead trick with my orange blender cake batter let it rest and rise a bit in the fridge before baking for a moist result.
“Prep once, bake twice that’s the secret to always having muffins ready when the craving strikes.” @FridgeBakerChronicles
Flavor Upgrades to Make These Muffins Next Level
The beauty of these muffins is in their simplicity. But if you love experimenting, try these flavorful upgrades:
- Chocolate chip variation: Add 1/2 cup of mini chips before baking. Tastes like a doughnut cookie hybrid.
- Maple glaze: Drizzle with maple icing instead of butter and cinnamon sugar.
- Lemon twist: Add 1 tsp lemon zest to the batter and coat with lemon sugar.
- Apple pie style: Stir in 1/3 cup finely diced apples and use cinnamon brown sugar for coating.
You can also adapt the base to a fall flavor like our pumpkin donuts, or even create a mash up with churro cheesecake filling inside!
Hosting With Doughnut Muffins
When I host brunches or holiday mornings, these muffins always make the table look extra cozy. Here’s how I present them for maximum impact:
- Tiered dessert tray: Pair muffins with Japanese cheesecake bites and rolled crepes.
- Breakfast grazing board: Include muffins, soft cheese, honey, fruit, and milk buns.
- Brunch bar: Set up a self serve bar with dips like honey butter, fruit jam, or whipped cream.
- Themed muffin basket: Wrap in a linen cloth and gift with fresh bread dough or condensed milk rolls.
It’s the little details that turn these humble muffins into showstoppers especially when plated with love and warm butter on the side.
Diet Friendly Swaps for Every Baker
Want to keep things light or align with specific dietary needs? No problem. These muffins are super adaptable:
- Low fat: Use skim milk and replace oil with applesauce or Greek yogurt.
- Dairy free: Use almond or oat milk and plant based butter.
- Gluten free: Use a 1:1 gluten free flour blend. For better texture, add 1/2 tsp xanthan gum.
- Low sugar: Swap sugar for monk fruit sweetener or coconut sugar for a gentler hit.
Just like with our no sugar chocolate oatmeal treat or keto blueberry donuts, flavor never has to be sacrificed for wellness.
“You can have your muffin and eat it too without the guilt or gluten.” @ConsciousBakesChef
More Ways to Use Muffin Leftovers
If (and that’s a big if) you ever have leftover muffins, here are some smart and delicious ways to repurpose them:
- Donut muffin trifle: Layer chopped muffins with whipped cream and berries.
- Muffin French toast: Dip halves in egg custard and griddle until golden.
- Muffin crumble: Toasted and crumbled over ice cream or milk custard cake.
- Mini ice cream sandwiches: Slice in half and sandwich with a scoop of vanilla or caramel swirl.
It’s the kind of reinvention I love turning a simple muffin into a gourmet dessert, just like we do with our pastry cake leftovers.
Calories and Nutrition
Each muffin contains approximately 180 calories. The bulk of calories comes from flour and sugar, with moderate fat from oil and butter. You can lighten the recipe by:
- Swapping sugar with stevia or monk fruit blend
- Using low fat milk or almond milk
- Brushing with less butter before rolling
Common Questions About Doughnut Muffins
Can I make these muffins without nutmeg?
Yes, you can! Nutmeg gives these muffins that classic doughnut shop taste, but if you’re out or allergic, try using a pinch of cinnamon or cardamom. Or, skip it altogether and let the vanilla and sugar shine just like we do in our vanilla pound cake.
What’s the best way to keep cinnamon sugar from falling off?
The trick is brushing the muffins with melted butter while they’re still warm, then immediately rolling in the cinnamon sugar. This helps the coating adhere perfectly. It’s the same technique we use on our baked pumpkin donuts.
Can I make these muffins gluten free?
Absolutely! Just use a 1:1 gluten free flour blend that contains xanthan gum. You may need to add an extra tablespoon of milk to loosen the batter slightly. It works wonderfully, as proven in our keto blueberry donuts and other gluten free bakes.
How do I know when the muffins are done baking?
They should spring back when gently pressed, and a toothpick inserted in the center will come out clean. Avoid overbaking 15 to 18 minutes is the sweet spot. You want them moist and tender, like our banana bread style muffins.
Can I double this recipe for a crowd?
Yes! This recipe doubles beautifully. Just make sure not to overmix the batter. You can also bake one batch and freeze the rest of the batter for later use, similar to our method in meal prep muffin recipes.
Can I make them in a mini muffin tin?
Definitely. Use the same batter and bake at 375°F for 10-12 minutes. These are great for parties, potlucks, or adding to brunch boards with fluffy milk buns and fruit platters.
What kind of milk works best?
I recommend using whole or 2% milk for richness, but any milk works including almond, oat, or soy. Each brings a unique texture. Just like in our milk cupcake recipe, dairy or plant based options both do the job.
Can I stuff these muffins with filling?
Yes! After baking, use a piping bag to inject jam, chocolate, or pastry cream inside. Think of it as a cross between a bomboloni and muffin hybrid. Roll in cinnamon sugar after stuffing for a surprise in the middle treat.
How do I keep them moist after baking?
Store them in an airtight container with a slice of bread or a damp paper towel underneath wax paper. This keeps the moisture locked in just like how we preserve soft dinner rolls and Easter bread.