Small Batch Cinnamon Sugar Donut Muffins
These delightful donut muffins are baked, not fried, combining the flavors of cinnamon and sugar for a cozy treat perfect for two or three people.
Servings: 6 muffins
Calories: 200kcal
Ingredients
Dry Ingredients
- 3/4 cup All-purpose flour spooned and leveled
- 1 teaspoon Baking powder
- 1/8 teaspoon Fine salt
- 1/4 teaspoon Ground nutmeg optional but classic
- 1/2 teaspoon Ground cinnamon for the batter
- 1/3 cup Granulated sugar
Wet Ingredients
- 1/2 cup Milk room temp if you can
- 1 large Egg room temp helps
- 3 tablespoons Unsalted butter melted and slightly cooled
- 1 teaspoon Vanilla extract
Cinnamon Sugar Coating
- 2 tablespoons Unsalted butter melted
- 1/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan or line with 6 paper liners.
- In a medium bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, and sugar until evenly combined.
- In a small bowl or measuring cup, whisk together milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are okay. Do not overmix.
- Let the batter sit for 5 minutes to hydrate the flour for a softer crumb.
- Divide the batter evenly among the 6 cups, filling about 3/4 full.
- Bake for 12 to 15 minutes, or until the tops are lightly golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then brush each muffin with melted butter and roll in the cinnamon sugar coating while still warm.
Notes
Use fresh baking powder for best results. Keep the butter warm, not hot, to prevent scrambling the egg. Coat the muffins while warm for the best flavor.