Cinnamon Donut Muffins Recipe

Cinnamon Donut Muffins

There’s nothing quite like the warm, cozy scent of cinnamon in the morning. When fall arrived last year with its crisp air and changing leaves, I started experimenting with a new recipe inspired by classic cinnamon rolls. After many tests. Cinnamon Donut Muffins a blend of tender cake, cinnamon swirls and crispy topping that satisfies all your cravings without weighing you down. Best of all, each muffin only has about 150 calories. Once you try a bite of warm muffin fresh from the oven, transporting you right back to your own memories of cinnamon goodness, you’ll be hooked.

Recipe Ingredients

Wet Ingredients

  • 2 large eggs
  • 240 ml (1 cup) buttermilk*
  • 115 grams (1/2 cup / 1 stick) melted butter
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 350 grams (2 and 1/2 cups) plain flour or all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 90 grams (1/2 cup) brown sugar
  • 100 grams (1/2 cup) granulated sugar

Cinnamon Topping

  • 50 grams (1/4 cup) granulated sugar
  • 2 teaspoons ground cinnamon
  • 60 grams (1/4 cup) melted butter
Cinnamon Donut Muffins

How to Make This Cinnamon Donut Muffins Recipe

Preheat and Prep

  • Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, whisk together the wet ingredients: eggs, buttermilk and melted butter until smooth. Stir in the vanilla.

Mix the Dry Ingredients

  • In a separate bowl, mix together the dry ingredients: flour, baking powder, brown sugar, granulated sugar and cinnamon.

Combine Wet and Dry

  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix together with a rubber spatula until just combined, being careful not to overmix.

Prepare the Topping

  • In a small bowl, stir together the cinnamon topping ingredients of granulated sugar, cinnamon and melted butter until crumbly.

Fill and Top the Muffin Cups

  • Scoop the batter evenly into the prepared muffin cups, filling about 3/4 full. Sprinkle a teaspoon of the cinnamon topping over each mound of batter.

Bake

  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  • Allow to cool in the tin for 5 minutes before enjoying warm. Store leftovers in an airtight container.
Cinnamon Donut Muffins

Serving Instructions

  • These muffins are best served warm, straight from the oven. You can also toast leftover muffins in the morning for a few seconds to refresh them.
  • Serve with a pat of butter to allow it to melt into the warm muffin. A cup of coffee or tea makes the perfect accompaniment.
  • For an indulgent treat, you can even top the muffins with a drizzle of maple syrup. Just be sure to enjoy within a day or two for best freshness.

Storage and Freezing Instructions

Storage

  • Allow muffins to cool completely before placing in an airtight container or resealable plastic bag. They will stay fresh at room temperature for 2-3 days.
  • For longer storage of up to 5 days, refrigerate the cooled muffins. Be sure to bring to room temperature before serving.

Freezing

  • Place cooled muffins in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer to an airtight freezer bag or container, squeezing out excess air.
  • Muffins can be frozen for up to 3 months. Thaw at room temperature or reheat directly from frozen in the oven at 180°C for 10-12 minutes before serving. The texture may be slightly denser after freezing but the flavors will remain intact.
Cinnamon Donut Muffins

Related Breakfast:

FAQs

Can I use almond or oat milk instead of buttermilk?

Yes, you can substitute 1 cup of almond or oat milk plus 1 tbsp lemon juice or vinegar for the buttermilk. Let it sit for 5 minutes before using.

What can I use instead of buttermilk?

In addition to non-dairy milks, you can also use plain yogurt, kefir, or 1 cup milk plus 1 tbsp lemon juice or vinegar.

Do I need to grease the muffin tin?

Yes, generously greasing the muffin tin with butter or baking spray will ensure the muffins don’t stick. It’s an important step for these extra moist muffins.

Can I make the batter ahead?

You can make the batter up to 1 day ahead. Cover and refrigerate until ready to bake, then scoop and top the muffins as directed.

How long will the muffins stay fresh?

Properly stored, the muffins will stay fresh at room temperature for 2-3 days, or up to 5 days refrigerated. They can also be frozen for up to 3 months.

Cinnamon Donut Muffins

Cinnamon Donut Muffins

There’s nothing quite like the warm, cozy scent of cinnamon in the morning. When fall arrived last year with its crisp air and changing leaves, I started experimenting with a new recipe inspired by classic cinnamon rolls. After many tests. Cinnamon Donut Muffins a blend of tender cake, cinnamon swirls and crispy topping that satisfies all your cravings without weighing you down.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • plain flour or all purpose flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ cup brown sugar
  • ½ cup caster sugar or granulated sugar
  • ½ cup butter, melted
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup buttermilk*
  • ¼ cup caster sugar or granulated sugar
  • 2 tsp ground cinnamon
  • ¼ cup butter, melted

Instructions
 

  • Preheat your oven to 180°C and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk the wet ingredients – eggs, buttermilk and melted butter – until smooth.
  • In a large mixing bowl, combine the dry ingredients – flour, baking powder, sugars and cinnamon. Mix until well blended.
  • Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a rubber spatula until just combined. Be careful not to overmix.
  • While the batter comes together, prepare the cinnamon topping in a small bowl by mixing the sugar, cinnamon and melted butter. It will have a crumbly texture.
  • Scoop the muffin batter evenly into the prepared cups, filling about 3/4 of the way full. Sprinkle a teaspoon of the cinnamon topping over each mound.
  • Bake for 20-25 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then enjoy warm. Or store leftovers in an airtight container for 2-3 days.
Keyword cinnamon donut muffins, cinnamon muffins,, easy muffin recipe, fall muffin recipe,, healthy muffin recipe,
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.