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Grandma's Fluffy Cinnamon Sugar Donut Muffins

A delightful blend of spongy muffins coated in fragrant cinnamon sugar, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Wet Ingredients
  • 0.5 cups milk
  • 0.25 cups vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.25 cups melted butter
Coating
  • 0.25 cups granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Grease a 12-cup muffin tin or line it with muffin liners.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
  4. In another bowl, whisk the milk, vegetable oil, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix; some lumps are okay.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the muffins are baking, mix the remaining granulated sugar and ground cinnamon in a small bowl.
  3. Once baked, remove the muffins from the oven and allow them to cool slightly.
  4. While they are still warm, dip each muffin into the melted butter and roll it in the cinnamon sugar mixture until fully coated.
Serving
  1. Serve your fluffy donut muffins warm and enjoy the delightful explosion of flavors in every bite!

Notes

For a healthier option, substitute all-purpose flour with whole wheat flour or almond milk for a dairy-free version. Store muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. Reheat in the oven at 350°F (180°C) for about 5-10 minutes.