Cinnamon Sugar Donut Muffins
Soft, lightly spiced muffins brushed with butter and coated all over in cinnamon sugar for a classic doughnut-inspired snack. Batch yield: 12 individually coated muffins. One serving: 1 coated muffin, approximately 71 g after baking, moisture loss and coating. Allow approximately 70 minutes from starting to completely cooled muffins: 15 minutes for preparation, 20 minutes for one oven batch, 15 minutes of cooling before coating, 5 minutes for coating and 15 minutes of final cooling. Prep_minutes is the 50 total non-oven minutes, including 20 active minutes and 30 cooling minutes. Preheating and the batter butter's 5-minute cooling period overlap initial preparation and are not counted again. No chilling or butter softening is required. Appliances: Oven; Microwave. Equipment: Standard 12-hole muffin tin with wells approximately 7 cm across and 3 cm deep; Digital kitchen scales; Measuring jug; Large mixing bowl; Medium mixing bowl; Microwave-safe bowls; Small dish; Shallow bowl; Whisk; Flexible spatula; Pastry brush; Spoon; Skewer; Wire cooling rack; Oven gloves. Allergens: Contains wheat flour, butter, milk and egg. Nutrition is estimated per muffin using all listed butter and cinnamon sugar; small amounts left on equipment will slightly reduce the actual intake. Storage: Once completely cool, store airtight at a cool room temperature for up to 2 days, or refrigerate for up to 5 days. The sugar coating may soften during storage, particularly in the fridge. Freeze fully cooled muffins in an airtight container, separated by baking paper, for up to 2 months. Thaw at room temperature for 1–2 hours before eating.
50 min
Prep
20 min
Cook
12
Serves
256
Calories
Macros · per serving
3g protein
32g carbs
13g fat
Ingredients
For 12 servings
- 225 g Plain all-purpose flour
- 120 g Granulated sugar for the muffins
- 7 g Baking powder
- 1 g Fine salt
- 1.5 g Ground cinnamon for the muffins
- 0.5 g Ground nutmeg
- 90 g Unsalted butter for the muffin batter
- 1 whole egg Large egg
- 160 ml Whole milk
- 6 ml Vanilla extract
- 8 g Unsalted butter for greasing the tin
- 80 g Granulated sugar for the coating
- 6 g Ground cinnamon for the coating
- 75 g Unsalted butter for the coating
Instructions
- 1
Preheat the oven to 190°C conventional / 375°F conventional / 170°C fan. Use one standard 12-hole muffin tin with wells approximately 7 cm across the top and 3 cm deep. Leave it unlined so the baked muffins can be coated all over.
- 2
Put the 90 g batter butter and 8 g greasing butter together in a microwave-safe bowl. Microwave in 15-second bursts, stirring between bursts, until just melted. Weigh 8 g of the melted butter into a small dish and brush it over the bases and sides of all 12 wells. Leave the remaining 90 g to cool for about 5 minutes while you prepare the dry ingredients; it should be fluid but not hot. No butter softening is needed.
- 3
Whisk the flour, 120 g muffin sugar, baking powder, salt, 1.5 g muffin cinnamon and nutmeg together in a large bowl, breaking up any lumps.
- 4
In a separate bowl, whisk the egg, milk and vanilla until evenly combined. Slowly whisk in the cooled 90 g melted butter. Pour into the dry ingredients and fold gently with a spatula just until no dry flour remains. The batter should be thick and slightly lumpy; do not beat it smooth.
- 5
Divide the batter evenly among all 12 wells, approximately 63 g per well, filling them about three-quarters full. Do not taste the raw batter: uncooked flour and egg can carry harmful bacteria. Wash hands and utensils after contact with raw batter.
- 6
Bake the entire tin on the middle shelf for 18–20 minutes, allowing 20 minutes in the timing estimate. The muffins should be rounded and lightly golden, with tops that spring back when gently pressed. A skewer inserted into the centre should come out without wet batter.
- 7
Leave the muffins in the tin for 5 minutes, then gently loosen the edges and transfer them to a wire rack. Cool for another 10 minutes, until warm rather than hot.
- 8
Mix the 80 g coating sugar and 6 g coating cinnamon in a shallow bowl. Melt the 75 g coating butter in a clean microwave-safe bowl using 15-second bursts, stirring between bursts. Brush each warm muffin over its top, sides and base with butter, then gently roll it in cinnamon sugar. Divide the butter and cinnamon sugar evenly among all 12 muffins, sprinkling any remaining sugar mixture over the buttered surfaces.
- 9
Return the coated muffins to the rack for about 15 minutes, until completely cool and the coating has settled. Allow a little longer in a warm kitchen. Do not seal them in a storage container while warm.
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