Cinnamon And Sugar Donut Muffins

These cinnamon and sugar donut muffins are the perfect sweet treat for the fall season! Fluffy and moist, dipped in melted butter and then rolled around in cinnamon and coconut sugar!

The thing I like most about this cinnamon and sugar donut muffins, is that I used coconut sugar instead of granulated white sugar. That way I don’t feel AS guilty eating them!

If you’ve never tried baking with coconut sugar, you need to! Its a great alternative for refined sugar. It also tastes amazing! It doesn’t taste a thing like coconut, but more like caramel!

These donut muffins have the same texture as old fashioned donuts! The outside has a delicious coating of sugar and cinnamon, with delicious buttery goodness.

Oh, and they are super duper easy to make!

Because we are using cake flour for this recipe, the batter won’t be runny like typical muffin batter. It will be thicker and more dense. No worries!

Dipping them in the butter, and coating them in the cinnamon and sugar mixture was probably my favorite part. Just because I got to lick the sweet buttery goodness off my fingers when I was done!

I’m sure you’ve had an apple cider donut…if not at least have heard of them. These guys reminded me alot of the texture of apple cider donuts. Perfection!

If you make these donut muffins…enjoy!

Make sure to check out my recipe for Bakery Style Blueberry Muffins! https://thehungrylyoness.com/recipe/bakery-style-blueberry-muffins/

Cinnamon And Sugar Donut Muffins

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Servings: 8 muffins

Ingredients Method

Ingredients

  

For The Donut Muffins

• 1 1/2 Cups Cake Flour
• 1/2 Cup Coconut Sugar, or sugar of choice
• 1 1/2 tsp Baking Powder
• 1/8 tsp Salt
• 1/2 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1 tsp Vanilla Extract
• 1 Large Egg
• 1/2 Cups Milk
• 1/3 Cup Butter, melted and cooled

For The Coating

• 1/2 Cup Coconut Sugar, or sugar of choice
• 3 tbsp Cinnamon
• 5 tbsp Butter, melted

Method

 

1. Preheat oven to 350º
2. Grease 8 muffin tins in muffin pan. Set aside.
3. In large bowl, whisk together all of your dry ingredients for the muffin. Set aside.
4. In a small bowl, beat egg and add milk, vanilla and melted cooled butter. Whisk together until well combined.
5. Add your wet ingredients to your mixed dry ingredients, and mix until everything is combined, and you get a thick and tacky batter. DON'T OVER MIX.
6. Spoon batter into greased muffin tin, about a little over 1/2 way full.
7. Bake for 20-25 minutes.
8. Let muffins cool for a few minutes.
9. In meantime, make your cinnamon and sugar coating by mixing together your cinnamon and sugar.
10. Melt your 5 tbsp of butter and let cool a bit.
11. Dip each muffin in butter, then roll muffin in cinnamon and sugar mixture until entirely coated. Repeat with each muffin.
12. Enjoy!