Easy Cinnamon Donut Muffins
These are a super fun way to create that donut taste without all the hassle. These are gorgeous muffins that taste just like a cinnamon sugar donut. After baking, brush the tops of the muffins with warm melted butter before dunking into a bowl of cinnamon sugar. Pure heaven.
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Servings: 12
Ingredients
- 150 g (¾ cups) Granulated Sugar
- 150 g (⅔ cups) Light Brown Soft Sugar
- 315 g (2.52 cups) All Purpose Flour
- 1 ½ tsp (1 ½ tsp) Baking Powder
- ¼ tsp (¼ tsp) Baking Soda
- 2 tsp (2 tsp) Ground Cinnamon
- 2 (2) Large Eggs
- 55 ml (¼ cups) Canola/Vegetable Oil
- 65 g (⅓ cups) Unsalted Butter Melted
- 220 ml (1 cup) Milk
For the Topping
- 4 tbsp (4 tbsp) Unsalted Butter Melted
- 5 tbsp (5 tbsp) Granulated Sugar
- 2 tsp (2 tsp) Ground Cinnamon
Instructions
- Preheat the oven to 425℉/220℃ (200℃ fan). Line a standard sized 12 hole muffin tin with muffin liners.
- In a large bowl, combine the dry ingredients: granulated sugar, light brown soft sugar, baking powder, baking soda, cinnamon and flour.
- Add in the wet ingredients: eggs, oil, butter and milk. Use a hand/balloon whisk to combine everything, taking care not to overmix. It may look quite thick (like pancake batter) but that's what we want!
- Scoop the batter into the muffin liners, filling to about ⅔ full. Bake 15-18 minutes, until golden brown and a skewer inserted comes out clean.
- Let cool before the next step.
- Make the topping: melt the butter in the microwave in a small bowl. In another small bowl, combine the sugar and cinnamon.
- Take a muffin, brush the top with the melted butter using a pastry brush or similar (you can just spoon it over/dip it in if that's easier for you), before dunking into the cinnamon sugar to cover the top. Repeat for each muffin, then serve!