Cinnamon Sugar Doughnut Muffins

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
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If you have a hankering for doughnuts, never fear; just whip up a batch of these tasty muffins that have all the flavours but don't require a trip to to the doughnut shop. The kids will have a blast dipping the warm muffins in butter and then rolling them in sugar, and you'll have a hard time not just eating them all, right then. They are THAT good.

Sugary sweet and oh so good.


1/3 cup unsalted butter

1/2 cup sugar

1 egg, room temperature

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

pinch freshly grated nutmeg

1/4 tsp cinnamon

1 tsp Meyer lemon zest

1/2 cup whole milk, at room temperature


Butter and lightly flour the muffin tin. Pre-heat the oven to 350 F.

1. Melt the butter in a heavy bottomed saucepan. Watching it carefully and stirring often, let it bubble away until it turns a light brown and smells nutty. Immediately remove from the heat and continue stirring to keep it from cooking further. Set the pan off the heat and let the melted butter cool to room temperature.

2. In a medium sized bowl whisk together the flour, baking powder. nutmeg, cinnamon, salt, and Meyer lemon zest. Set aside.

3. Pour the butter into a mixing bowl and with an electric mixer, beat in the sugar and the egg until the mixture becomes lighter in color and fluffy. Add the flour mixture in three parts, alternating with the milk and blending well after each addition.

4. Divide the dough evenly among muffin cups. Bake for 20-25 minutes until they are golden brown and a cake tester poked into one comes out clean.

5. While the muffins are baking, stir together the sugar and cinnamon in a bowl, then set it aside. Melt 6 Tbsp butter in a medium sized saucepan. As soon as you take the muffins from the oven, take a butter knife and run it around the edges in the pan so they pop out easily. One by one, dip each muffin in the melted butter, coating it completely. Roll it in the cinnamon sugar.

6. Set each muffin on a cooling rack as you go, dipping and rolling until each are well coated. These are best served immediately, but you can also store them in a sealed container and serve them the next day.

That is, if you don't eat them all first.

Adapted from Food 52