Grandma's Fluffy Cinnamon Donuts

This nostalgic treat captures everything you love about cinnamon sugar donuts in convenient muffin form. The tender, buttery crumb paired with that unmistakable cinnamon-sugar coating brings back memories of weekend mornings at grandma's house.

I first made these for my nieces during a sleepover, and now they request "donut muffins" every time they visit. Something about that warm cinnamon aroma filling the kitchen makes everyone gather around waiting for the timer to ding.

Ingredients

• All purpose flour: creates the perfect tender structure for these hybrid treats
• Granulated sugar: provides just the right sweetness without overwhelming
• Baking powder and baking soda: work together for maximum lift and fluffiness
• Ground cinnamon and nutmeg: give that classic donut shop flavor profile
• Unsalted butter: adds richness and helps create that unforgettable texture
• Vanilla extract: enhances all the other flavors while adding depth
• Fresh whole milk: keeps these muffins incredibly moist

How To Make Grandma's Fluffy Cinnamon Sugar Donut Muffins

Preheat the Oven:

Set your oven to 350°F and prepare your muffin tin with either a light coating of butter or paper liners. The paper liners work well if you prefer a cleaner eating experience, but buttering the tin directly gives a slightly more authentic donut edge.

Mix the Dry Ingredients:

Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Whisk thoroughly to ensure even distribution of the leavening agents and spices. This step is crucial for consistent flavor and texture throughout your muffins.

Combine the Wet Ingredients:

In a separate bowl, whisk together melted butter, egg, milk, and vanilla until the mixture becomes smooth and uniform. The melted butter should be warm but not hot enough to cook the egg when combined.

Form the Batter:

Pour the wet ingredients into the dry ingredients and fold together using a spatula with a gentle hand. Mix just until no dry flour remains visible. Overmixing activates gluten and results in tough muffins, so restraint is key here. Small lumps are perfectly acceptable and will bake out.

Fill and Bake:

Divide your batter evenly among 12 muffin cups, filling each about two thirds full. This gives them room to rise beautifully without spilling over. Bake for exactly 15 to 18 minutes until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Create the Cinnamon Sugar Magic:

While the muffins bake, mix granulated sugar with cinnamon in a shallow bowl. Melt butter in another small bowl. As soon as the muffins are cool enough to handle but still warm, brush each one completely with melted butter, then roll in the cinnamon sugar mixture until fully coated.

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My grandmother always insisted on using freshly grated nutmeg in these muffins. I still remember her knuckles brushing against the tiny grater as she prepared this recipe, filling the kitchen with that incredible aroma. While pre ground nutmeg works fine, if you can find whole nutmeg to grate yourself, the difference in flavor is remarkable.

The Secret to Perfect Texture

The key to achieving that donut like quality in muffin form lies in how you handle the batter. Overmixing is the enemy of tenderness. Once you combine wet and dry ingredients, count your strokes as you fold everything together and stop when you reach about 15 gentle folds. Some small streaks of flour are preferable to overmixed batter.

Make Ahead Options

These muffins can be prepared in stages if you're short on morning time. Mix the dry ingredients the night before and cover tightly. You can also combine the wet ingredients and store in the refrigerator overnight. In the morning, simply bring the wet ingredients to room temperature, combine with the dry, and bake fresh. The cinnamon sugar coating should always be applied fresh after baking for the best texture.

Flavor Variations

While the classic cinnamon sugar version remains a family favorite, this versatile recipe welcomes creative adaptations. Try adding lemon or orange zest to the batter for a citrus twist. For apple cinnamon donut muffins, fold in half a cup of finely diced apples. Chocolate lovers can add mini chocolate chips to the batter before baking. The possibilities are endless while maintaining that beloved donut muffin character.

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Storage Tips

Store completely cooled muffins in an airtight container at room temperature for up to three days. To refresh them, warm in a 300°F oven for about 5 minutes. For longer storage, freeze unfrosted muffins for up to three months, then thaw at room temperature and apply the butter and cinnamon sugar coating just before serving.

Frequently Asked Questions

→ How can I ensure the muffins stay soft and moist?

Be careful not to overmix the batter; mix just until the ingredients are combined. Additionally, avoid overbaking and check for doneness with a toothpick after 15 minutes.

→ Can I make these muffins without nutmeg?

Yes, nutmeg is optional and can be omitted if you prefer. The muffins will still have a delicious cinnamon flavor.

→ How do I properly coat the muffins in cinnamon sugar?

Brush each muffin with melted butter while they are still warm, then roll them in the cinnamon-sugar mixture for an even coating.

→ Can I store these muffins for later?

Yes, store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator or freeze them.

→ What’s the best way to serve these muffins?

These muffins are best enjoyed slightly warm, either on their own or paired with a cup of coffee or tea.