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Homemade Donut Muffins photo

Donut Muffins

These Donut Muffins are a delightful twist on breakfast! Fluffy, spiced, and topped with cinnamon-sugar, they're perfect for any time of day.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup All-purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar (packed)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 large Egg
  • 1 teaspoon Vanilla
  • 1/2 cup Buttermilk
  • 1/3 cup Vegetable Oil
For the Topping:
  • 1/3 cup Granulated Sugar (for topping)
  • 2 teaspoons Cinnamon (for topping)
  • 1/3 cup Salted Butter (melted)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

Method
 

Method: Donut Muffins
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
  2. In a mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In another bowl, beat the egg and then add the vanilla, buttermilk, and vegetable oil. Whisk until the mixture is smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix.
  5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the muffins are baking, combine the granulated sugar and cinnamon in a small bowl.
  8. Once the muffins are done, allow them to cool for a few minutes. While they are still warm, dip the top of each muffin in the melted butter, then roll it in the cinnamon-sugar mixture until well coated.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins individually wrapped in plastic wrap for up to 2 months.
  • Reheat in the microwave for a few seconds before serving.