These soft, sweet donut muffins are a nostalgic treat with a cinnamon sugar coating and fluffy, cake-like center—just like Grandma used to make.

For the Muffins:

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

For the Cinnamon Sugar Topping:

¼ cup unsalted butter, melted

⅓ cup granulated sugar

1 tsp ground cinnamon

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Preheat Oven:

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

Make Muffin Batter:

In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.

In another bowl, whisk together egg, milk, melted butter, and vanilla extract.

Add wet ingredients to dry and stir until just combined — do not overmix.

Bake:

Fill muffin cups ¾ full and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool for 5 minutes in the tin, then transfer to a wire rack.

Cinnamon Sugar Coating:

Dip each warm muffin top in melted butter, then roll or sprinkle generously with cinnamon sugar.

Best enjoyed fresh, but they can be stored in an airtight container at room temp for 2–3 days.

You can add a pinch of cardamom or clove for extra spice.

Want mini donut muffins? Reduce bake time to 10–12 minutes.