Name: Cinnamon Sugar Donut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250 g plain flour; 150 g caster sugar; 2 teaspoons baking powder; ½ teaspoon bicarbonate of soda; ½ teaspoon salt; 1 teaspoon ground cinnamon (plus 2 tablespoons for coating); 120 ml whole milk (at room temperature); 80 g unsalted butter (melted and cooled slightly); 2 large eggs (at room temperature); 1 teaspoon vanilla extract; 120 ml plain yoghurt (full-fat works best); 50 g granulated sugar (for the coating mix); 1 tablespoon melted butter (for brushing the baked muffins)

Between the school run, after-school clubs, and squeezing in a bit of work, I’ve learned that the secret to a happy weeknight isn’t a complicated casserole — it’s a warm, sugary treat that feels like a reward for making it through the day. My Cinnamon Sugar Donut Muffins come together in under half an hour, use just one bowl, and deliver that classic bakery taste without the deep-frying fuss.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Difficulty: Easy

Why You’ll Love This Cinnamon Sugar Donut Muffins

One-bowl wonder: You mix everything in a single bowl, meaning less washing up and more time on the sofa. I’ve timed it — from measuring the flour to sliding the tray into the oven takes me exactly nine minutes.
No deep-fryer required: These deliver the soft, pillowy texture of a donut with the ease of a muffin. No splattering oil, no messy thermometer, no hassle.
Make-ahead friendly: The batter can be prepped the night before and stored in the fridge. Just give it a quick stir, fill your muffin tin, and bake straight away in the morning or after work.
Kid-approved (and parent-approved): My kids absolutely devour this every time I make it. They love rolling the warm muffins in cinnamon sugar, and I love that I can have them ready before homework is even finished.
Freezer staple: These muffins freeze like a dream. Pop a few in a zip-top bag, and you’ve got an instant after-school snack or a quick breakfast on busy mornings — just reheat for 15 seconds in the microwave.

Cinnamon Sugar Donut Muffins

15 min prep · 20 min cook · 12 servings

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Ingredients You’ll Need

250g plain flour
150g caster sugar
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 teaspoon ground cinnamon (plus 2 tablespoons for coating)
120ml whole milk, at room temperature
80g unsalted butter, melted and cooled slightly
2 large eggs, at room temperature
1 teaspoon vanilla extract
120ml plain yoghurt (full-fat works best)
50g granulated sugar (for the coating mix)
1 tablespoon melted butter (for brushing the baked muffins)

Tip: Room-temperature ingredients blend more evenly, giving you a lighter, fluffier crumb. If you’re short on time, place the eggs in a bowl of warm water for five minutes and microwave the milk for 10 seconds — just don’t let it get hot.

How to Make Cinnamon Sugar Donut Muffins

Preheat your oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases — or, if you want that classic donut shape, grease the wells well with butter or non-stick spray. The room will start to smell warm and inviting before you even begin.
In a large mixing bowl, whisk together the flour, caster sugar, baking powder, bicarbonate of soda, salt, and 1 teaspoon of cinnamon. The mixture should look pale and sandy, with no lumps of flour visible. Give it a good stir — you want the baking powder evenly distributed so every muffin rises properly.
In a separate jug or bowl, whisk the milk, melted butter, eggs, vanilla extract, and yoghurt until smooth. The liquid should be a pale, creamy yellow, and you’ll notice the vanilla scent rising as you stir. Don’t over-whisk — just until the egg yolks are fully broken up and incorporated.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula, using a figure-eight motion, until just combined. You’ll see a few streaks of flour remaining — that’s exactly what you want. Over-mixing will make the muffins tough, so stop as soon as the batter looks shaggy and thick. It should be lumpy, not smooth.
Divide the batter evenly among the 12 muffin cases. Each case should be about three-quarters full — the tops will dome beautifully as they bake. The batter will feel thick and slightly sticky to the touch. Use a small ice cream scoop for even portions and less mess.
Bake for 18-20 minutes. At around the 12-minute mark, your kitchen will fill with a warm, buttery, cinnamon aroma that’s impossible to resist. The muffins are done when they’re golden brown on top and a skewer inserted into the centre comes out clean with just a few moist crumbs. The tops should spring back when lightly pressed.
While the muffins bake, prepare the coating. In a shallow bowl, mix the remaining 2 tablespoons of cinnamon with the 50g of granulated sugar. Melt the 1 tablespoon of butter in a small dish. The coating should smell intensely of cinnamon — adjust the ratio to your taste if you prefer a lighter spice.
Remove the muffins from the oven and let them cool in the tin for exactly 2 minutes. They’ll be too hot to handle at first, but this short rest lets them set. Then, transfer them to a wire rack. While they’re still warm — but not scorching — brush each muffin with a thin layer of melted butter, then roll it in the cinnamon sugar until fully coated. The butter helps the sugar stick, creating that signature crunchy, sweet crust.

Tips From My Kitchen

Measure your flour correctly: Spoon the flour into your measuring cup, then level it off with a knife. Scooping directly from the bag packs the flour down, resulting in dense, dry muffins. For the best texture, I always use a digital scale — 250g is exact and foolproof.
Don’t skip the room-temperature ingredients: Cold milk and eggs will seize the melted butter, creating a lumpy batter that bakes unevenly. If you’re in a rush, warm the milk for 10 seconds in the microwave and place the eggs in a bowl of warm water while you measure the dry ingredients.
Use yoghurt for extra tenderness: The acidity in the yoghurt reacts with the bicarbonate of soda, giving the muffins a softer, more tender crumb that mimics the texture of a fried donut. Full-fat yoghurt works best, but Greek yoghurt is fine — just thin it with a tablespoon of milk if it’s very thick.
Roll while warm, but not hot: If the muffins are too hot, the butter will soak in completely and the sugar won’t stick properly. If they’re too cool, the butter won’t spread. I let them sit for exactly 2 minutes after baking — that sweet spot gives a perfect, crunchy coating that stays put.
Make ahead for busy mornings: The dry ingredients can be mixed and stored in an airtight container for up to a week. The wet ingredients (except the melted butter) can be whisked and refrigerated overnight. In the morning, just melt the butter, combine, and bake. I make this at least once a week — it’s become a family favourite and saves me so much time on hectic days.

Delicious Variations to Try

Spiced Apple Version: Add 80g of finely diced apple (about half a medium apple) to the batter along with ½ teaspoon of ground nutmeg. The apple pieces soften during baking, adding little bursts of moisture and sweetness throughout the muffin.
Vegan Option: Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let it sit for 5 minutes until gelatinous). Use plant-based milk and yoghurt, and swap the butter for coconut oil or a vegan baking block. The texture will be slightly denser but still delicious.
Chocolate-Dipped Version: Once the muffins are cooled, dip the tops into melted dark chocolate (about 100g) and let them set on a wire rack. Sprinkle a pinch of sea salt on top before the chocolate hardens for a sweet-salty finish that feels extra special.

What to Serve With Cinnamon Sugar Donut Muffins

A tall glass of cold milk — the classic pairing that never fails
A hot cup of tea or coffee for dunking
Fresh berries or sliced bananas for a touch of acidity to balance the sweetness
A dollop of Greek yoghurt drizzled with honey for a more substantial breakfast
Warm apple compote or a Easy Lemon Curd Tart alongside for a weekend brunch spread

Still hungry for ideas? You might also love Cinnamon Sugar Soft Pretzels Recipe, Crunchy Cinnamon Sugar Pumpkin Seeds Recipe from our sister kitchens.

Frequently Asked Questions

Can I use self-raising flour instead of plain flour?

Yes, you can substitute self-raising flour for the plain flour, but omit the baking powder and bicarbonate of soda from the recipe. Self-raising flour already contains leavening agents, so adding more could cause the muffins to rise too quickly and then collapse in the centre.

Why did my muffins come out dense and heavy?

Dense muffins usually result from over-mixing the batter. Once you add the wet ingredients to the dry, fold only until the flour disappears — a few lumps are fine. Over-mixing develops the gluten, which makes the muffins tough rather than light and fluffy.

Can I freeze these cinnamon sugar donut muffins?

Absolutely. Freeze the baked and coated muffins in a single layer on a baking tray until solid, then transfer them to a zip-top bag or airtight container. They’ll keep for up to three months. To serve, reheat one in the microwave for 15-20 seconds, or pop them in a 150°C oven for 5 minutes to restore the crunchy coating.

How do I prevent the cinnamon sugar coating from falling off?

The key is brushing the muffins with melted butter while they’re still warm but not hot — about 2 minutes after they come out of the oven. The butter acts as a glue for the sugar mixture. If the muffins are too cool, the butter won’t spread evenly, and the sugar will slide right off.

Can I make these into mini muffins instead?

Yes, mini muffins work wonderfully. Reduce the baking time to 10-12 minutes, and check for doneness with a skewer. You’ll get about 24 mini muffins from this recipe. They’re perfect for lunchboxes or as a quick bite before running out the door.