DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.
One Bowl Cinnamon Donut Muffins (Vegan): My ultimate approachable and delicious alternative to the hassle of a donut recipe. These are accidentally, not deliberately vegan. No fussy ingredients or method. No missing out on taste in any way. These only take 20 minutes, then just leave enough time for the muffins to cool before brushing on the butter and coating in cinnamon sugar.
You dip the baked muffins into cinnamon sugar mix whilst warm with a little butter, giving full donut vibes. This is without a deep fryer or any other fuss. Simply grab a muffin tray and get going!
The trick to top tier muffins is to avoid over mixing. Do this by using only a wooden spoon (no electric mixers here), use one bowl and stir until only just combined. Use any variation of chocolate chips/chunks, comprised of white/milk/dark. This is a great way to use up any odds and ends of chocolate bars!
Make these the night before, and then reheat for 20 seconds in the microwave for a warm, delightful breakfast. Alternatively, they’re still great cold and eaten on the go/in the car. Feel free to shrink them (making more total muffins) if you’re making them for school breakfast!
The recipe for these One Bowl Cinnamon Donut Muffins (Vegan) makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These really are great for so many occasions! For more vegan recipes check out this Vegan Carrot Cake or these Spiced Crinkle Cookies. For more baking inspiration, head on over to my Instagram.
One Bowl Cinnamon Donut Muffins (Vegan)
Ingredients
- 120 ml Vegan Milk
- 2 tsp White Wine Vinegar or any white vinegar
- 3 tbsp Vegan Butter Melted
- 145 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 55 g Granulated Sugar
For the Coating
- 2 tbsp Vegan Butter Melted
- 25 g Granulated Sugar
- 2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Spray a 6 hole muffin tray with oil/vegan butter spray.
- In a large bowl, combine the milk and vinegar and let sit 5 minutes. Add the butter.
- Add in the dry ingredients: flour, baking powder, baking soda, cinnamon and sugar. Stir together until just combined. Spoon into the muffin tray until about 3/4 full.
- Bake 12-15 minutes until a skewer comes out clean and the tops have gone a little golden.
- Whilst these cool on a wire rack, melt the butter. Separately, combine the sugar and cinnamon. Once cool enough to handle, brush the melted butter over the muffins and sprinkle over the cinnamon sugar mix! Best eaten slightly warm, but still delicious cool!
