Name: Grandma’s Fluffy Cinnamon Sugar Donut Muffins
Prep time: 10 min
Cook time: PT-488188H44M53S
Total time: PT-488188H44M53S
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ cup granulated sugar; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¼ tsp ground nutmeg; 1 large egg; ½ cup milk; ⅓ cup unsalted butter, melted; 1 tsp vanilla extract; ¼ cup unsalted butter, melted; ⅓ cup granulated sugar; 1 tsp ground cinnamon

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavor and fluffiness of a donut in the easy, mess-free form of a muffin. There’s no yeast, no frying—just simple ingredients and a quick bake. The muffins come out light and airy, and once they’re coated in that buttery cinnamon sugar mix, I can hardly resist grabbing one (or two) while they’re still warm. They’re perfect for brunch, snacking, or sharing with family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
salt
ground cinnamon
egg
milk
unsalted butter (melted)
vanilla extract

For the topping:

unsalted butter (melted)
granulated sugar
ground cinnamon

Directions

I start by preheating my oven to 350°F (175°C) and greasing a mini or standard muffin tin.
In a mixing bowl, I whisk together the flour, sugar, baking powder, a pinch of salt, and cinnamon.
In a separate bowl, I combine the egg, milk, melted butter, and vanilla.
I pour the wet ingredients into the dry and stir until just combined—being careful not to overmix so the muffins stay fluffy.
I divide the batter evenly into the muffin cups, filling each about 2/3 full.
I bake for 15–18 minutes (10–12 minutes for mini muffins), until a toothpick comes out clean.
While they’re still warm, I dip the tops in melted butter, then roll them in cinnamon sugar.

Servings and timing

This recipe makes about 12 standard-size muffins or 24 mini muffins. It takes about 10 minutes to prep and 15–18 minutes to bake, totaling roughly 25–30 minutes.

Variations

I sometimes add a pinch of nutmeg to the batter for extra warmth.
For a surprise inside, I spoon a bit of jam or Nutella into the center of each muffin before baking.
If I’m making them for a crowd, I double the batch and use a mini muffin tin—they disappear fast.
For a fall twist, I stir in a bit of apple pie spice or replace some of the milk with apple cider.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. They stay soft and fluffy, but if I want to refresh them, I microwave one for 10–15 seconds. I also freeze them (without the sugar coating) for up to 1 month, then reheat and coat them fresh when I’m ready to serve.

FAQs

Can I make these muffins dairy-free?

Yes, I use a plant-based milk and dairy-free butter alternative with great results.

How do I keep the muffins fluffy?

I make sure not to overmix the batter and use fresh baking powder. Mixing just until the dry spots disappear keeps them light.

Can I make these gluten-free?

Absolutely. I’ve made them with a 1:1 gluten-free flour blend and they turn out just as soft and tasty.

What kind of cinnamon works best?

I usually use ground Ceylon cinnamon for a softer spice, but any ground cinnamon works well here.

Can I skip the topping?

You can, but I highly recommend it—it’s what gives these muffins that true “donut” flavor. If you prefer, just dust them lightly instead of dipping.

Conclusion

Grandma’s Fluffy Cinnamon Sugar Donut Muffins are the kind of treat that brings back sweet memories with every bite. They’re easy, crowd-pleasing, and filled with cozy flavor. Whether I’m baking for brunch, snacks, or just because, they always make the day a little warmer—and the kitchen a little sweeter.