Cinnamon Sugar Muffins Recipe – Classic Donut Muffins You’ll Bake Again and Again

Cinnamon sugar muffins taste exactly like a warm donut but with the softness of a cake and the golden top of a well-baked muffin. This recipe blends the cozy texture of a cinnamon roll muffin with the bite of a snickerdoodle, the richness of French toast, and the ease of a weekday bake.

You’ll learn how to get that bakery-style dome, how to make the topping stick just right, and how to adjust the batter so it holds its shape without drying out.

This recipe has stood the test of time. I’ve baked countless cinnamon muffin recipes from cinnamon crumble muffins with streusel, to healthy cinnamon muffins with yogurt but this one stays closest to my notes.

The structure is soft but not overly moist. The crumb is light but holds a shape. And the cinnamon sugar topping? It doesn’t just sit there. It clings. It crunches.

These Muffins Work

These donut muffins are made from everyday pantry staples, and they bake in under 20 minutes.

You’ll get a subtle vanilla note from the extract, balance from the salt, and even texture from the milk and eggs. The cinnamon sugar crust sets everything off sweet, spiced, and crisp against the tender interior.

I’ve served these warm for weekend breakfasts, boxed them up for fall bake sales, and paired them with cider for casual brunch. Each time, they vanish.

One reader told me they reminded her of cinnamon roll muffins her grandmother used to make, but easier and less heavy. Another said they tasted like cinnamon cupcakes with a donut top.

Ingredients That Bring the Right Texture and Flavor

The base of the muffin uses two cups of flour, balanced with a full tablespoon of baking powder. This gives a gentle lift that doesn’t collapse during baking.

Whole milk and eggs bring richness and body. Melted butter, rather than oil, gives the muffins a denser crumb and a flavor that browns well.

In my own testing, I’ve compared butter versus oil more than once.

Butter vs. Oil in Muffins – Which One Delivers Best Flavor?

I’ve tested this recipe with neutral oils like canola, and while the texture stayed soft for longer, the flavor always fell flat.

Butter gives these muffins their warm, almost cookie-like base. It helps the tops caramelize under the cinnamon sugar.

If you’re after richness and that old-fashioned bakery flavor, butter wins—every time.

How to Mix and Fold for the Right Muffin Crumb

Whisking the dry ingredients separately prevents clumping and keeps the baking powder from activating too early. I always combine the milk, eggs, vanilla, and melted butter in a large measuring cup for easier pouring.

When you mix the wet into the dry, use a spatula and a light hand. A few lumps are fine. Overmixing will make the muffins chewy and dense.

The batter should fall slowly off the spoon thick but not stiff. This gives a slightly domed top without spilling over the liners.

The Best Way to Add Cinnamon Sugar Topping

Each muffin gets brushed with melted butter right before baking. That gives the sugar something to stick to and creates a crisp crust.

Mix the sugar and cinnamon thoroughly, then spoon it generously over the buttered tops. Use all of it. If some falls onto the pan, it’ll create a crackled edge at the base like a donut ring.

You can also try a cinnamon swirl muffins variation by folding half the sugar mixture lightly into the batter before scooping. This gives an inner ribbon of flavor without changing the texture.

Baking Tips and Timing for Golden Muffin Tops

Bake the muffins at 375°F for about 18 minutes. Check with a toothpick near the 17-minute mark. If it comes out clean with a few moist crumbs, they’re ready.

The tops should look dry and golden. The edges may look slightly darker where the cinnamon sugar caramelized. That’s exactly what you want.

Let them cool in the pan for five minutes to set, then transfer to a wire rack.

I recommend pairing these with a warm drink, especially if you’ve already made something like cinnamon apples or apple cinnamon muffins earlier in the week.

How to Store and Reheat These Muffins

These muffins taste best the same day, warm and slightly crisp. But they also hold well for two days at room temperature in a sealed container.

If storing, don’t refrigerate. The cold will firm them up in a way that dulls the crumb.

For reheating, wrap one muffin in a paper towel and microwave for about 10 seconds. That restores the softness and refreshes the cinnamon scent without drying the top.

If you’re planning ahead, freeze the baked muffins without the topping. When ready to serve, brush with fresh melted butter and sprinkle new cinnamon sugar before reheating.

Other Recipes to Pair or Alternate With

If you’re rotating muffins for the week, try my cranberry orange muffins for something brighter. They contrast well with the warm spices here.

You can also follow these with sweet potato muffins if you’re craving something denser and more autumnal.

Both offer good seasonal variety and freeze well in batches.

Save and Share This Cinnamon Muffin Recipe

These cinnamon sugar muffins bring the comfort of donut muffins without the frying. They’re quick, reliable, and consistently good.

If you bake them, let me know how they turn out. Did you keep the topping simple, or fold in a swirl?

Save this recipe to your Fall or Breakfast board on Pinterest so you can find it again easily. And share in the comments if you added your own twist, or need help adjusting for altitude or ingredient swaps.

Let’s keep the kitchen warm and the stories going.

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