Cinnamon Sugar Donut Muffin
Prep time
Cook time
Total time
Recipe type: Breakfast, Dessert, Baking
Cuisine: Western
Serves: 12 muffins
  • 2⅔ cups (330 g) plain flour
  • 1 cup (240 ml) buttermilk (click here for substitute if unavailable)
  • 1 cup (225 g) caster sugar
  • 12 tbsp (115 g) unsalted butter – soften at room temperature
  • 2 large eggs
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 1 ½ tsp vanilla extract
  • 1 ¼ tsp nutmeg powder (optional)
  • For cinnamon sugar coating:
  • 2 tbsp (28 g) unsalted butter – melted
  • 3 tbsp sugar
  • 2 tsp cinnamon powder
  1. Preheat oven to 170°C/340°F. Spray a standard size 12-cup muffin tray with cooking spray or butter. You could also line them with muffin cups.
  2. In a large bowl, whisk the butter and sugar till light and fluffy. Add in one egg at a time and mix well. Stir in vanilla.
  3. In a medium bowl, sift the flour, salt, baking powder, baking soda and nutmeg together.
  4. Add the dry ingredients, follow by the buttermilk to the butter mixture and mix well with a spatula in 4 alternate batches. The last batch should be the dry ingredients. Do not over mix or the muffin will come out tough. The batter should be very thick.
  5. Using an ice cream scoop or large spoon, scoop the batter into each muffin cup generously. It should be even with the rim.
  6. Bake for 18 - 20 mins or until a skewer inserted comes out clean. Let them cool for a few minutes before unmolding them onto a wire rack.
  7. Brush the muffins all over with melted butter. Roll them in the cinnamon sugar coating.
Recipe by Bear Naked Food at