Description
These Favorite Donut Muffins are a delightful twist on classic donuts, baked to golden perfection with a soft and tender crumb infused with cinnamon. Perfect for breakfast or a sweet snack, they combine the flavors of a cinnamon-sugar donut with the ease and convenience of a muffin.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- ¾ cup milk (whole or alternative)
- 2 large eggs
- ¼ cup unsalted butter (melted)
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon to ensure even distribution of all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and homogenous.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fill Muffin Tin: Spoon the batter into the muffin tins, filling each about three-quarters full. For an optional sweet topping, sprinkle some granulated sugar over each muffin before baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack or serving platter. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute the milk with any plant-based alternative like almond or oat milk.
- For a richer flavor, use whole milk and unsalted butter.
- Optional: Sprinkle additional cinnamon sugar on top before baking for extra sweetness and crunch.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
