Description
Okay, so I was craving donuts at like 7 AM on a Tuesday (because adulting is hard), but I didn’t want to get dressed and drive to the donut shop. So I thought, “What if I could make something that tastes EXACTLY like a donut but in muffin form?” And boom – these Donut Muffins were born! They’ve got that perfect cake donut texture, they’re rolled in cinnamon sugar while still warm, and honestly? They might be better than actual donuts. Don’t @ me.
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour (don’t overthink it – regular flour is fine)
- 3/4 cup granulated sugar (the foundation of all good things)
- 2 teaspoons baking powder (make sure it’s fresh – old baking powder = sad, flat muffins)
- 1 teaspoon salt (brings out all the flavors)
- 1/2 teaspoon ground nutmeg (this is THE secret ingredient – don’t skip it!)
- 1/4 teaspoon ground cinnamon (adds warmth)
- 1/3 cup melted butter (real butter, not margarine – we’re not animals)
- 3/4 cup whole milk (2% works too, but whole milk makes them richer)
- 1 large egg (room temperature if you remember, but honestly, straight from the fridge is fine)
- 1 teaspoon vanilla extract (the good stuff if you have it)
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (adjust to taste – I like mine heavy on the cinnamon)
- 4 tablespoons melted butter (for dipping – this is where the magic happens)
Optional Glaze (if you’re feeling fancy):
- 1 cup powdered sugar
- 3–4 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt