There’s just something truly special about warm cinnamon sugar muffins, isn’t there? That sweet, fragrant coating brings such a cozy feeling. I know I always look forward to a treat that reminds me of simpler times, and these recipes really hit the spot.
Today, I’m sharing two fantastic cinnamon sugar muffin recipes that are easy to make and perfect for any occasion. One is a classic, reminiscent of a favorite donut, and the other adds a lovely seasonal pumpkin cheesecake flair. Let’s get baking!
Jump to Recipe:
Easy Cinnamon Sugar Donut Muffins Recipe
These delicious donut muffins taste just like your favorite cake donuts but are so much simpler to make right at home. They are soft, fluffy, and coated in a wonderful cinnamon sugar topping.
Key Ingredients & Donut Muffin Tips
- Buttermilk Magic: Using buttermilk helps give these muffins a tender crumb and a lot of moisture. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Warm Coating: Make sure to coat the muffins in the melted butter and cinnamon sugar while they are still warm. This helps the topping stick better and melt just slightly for that perfect donut feel.
What You Need for Donut Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup buttermilk
- ¼ cup melted unsalted butter, plus ½ cup more for coating
- 1 teaspoon vanilla extract
- ½ cup granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
⏱️ Time: 25 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This helps the muffins come out easily.
Step 2: Mix Dry Things
In a large bowl, combine the flour, ½ cup granulated sugar, baking powder, and salt. Give it a good whisk to make sure everything is mixed well.
Step 3: Mix Wet Things
In a separate medium bowl, beat the egg. Then, stir in the buttermilk, ¼ cup melted butter, and vanilla extract until they are fully combined.
Step 4: Combine Gently
Pour the wet ingredients into the dry ingredients. Stir just until everything is combined and there are no dry streaks of flour. Be careful not to overmix, as this can make your muffins tough.
Step 5: Bake the Muffins
Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Step 6: Coat with Cinnamon Sugar
While the muffins are still warm, melt the remaining ½ cup of butter in a small bowl. In another shallow bowl, mix together the ½ cup granulated sugar and 1 teaspoon cinnamon. Dip each warm muffin first into the melted butter, letting excess drip off, then roll it in the cinnamon sugar mixture until fully coated.
📝 Final Note
These donut muffins are best enjoyed warm on the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Seasonal Cinnamon Sugar Pumpkin Cheesecake Muffins
Get ready for autumn happiness with these amazing pumpkin cheesecake muffins. They combine soft pumpkin spice muffin batter with a creamy cheesecake swirl and that perfect cinnamon sugar topping.
Pumpkin Cheesecake Muffin Essentials & Tips
- Pumpkin Puree, Not Pie Filling: Always use plain canned pumpkin puree for this recipe, not pumpkin pie filling. Pie filling has added sugars and spices that will change the flavor and texture of your muffins.
- Room Temperature Cream Cheese: For a smooth and lump-free cheesecake swirl, make sure your cream cheese is at room temperature. This helps it mix easily with the sugar and egg yolk.
- Don’t Over-Swirl: When adding the cheesecake mixture to the muffin batter, use a skewer or toothpick to create just a few swirls. Over-swirling will make the cheesecake blend in completely, losing that nice layered effect.
What You Need for Pumpkin Cheesecake Muffins
- For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 large egg
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup melted unsalted butter
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prep and Cheesecake Filling
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a small bowl, beat the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract until smooth. Set this cheesecake filling aside.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk these together thoroughly.
Step 3: Mix Wet Ingredients
In another medium bowl, whisk together the pumpkin puree, egg, vegetable oil, and 1 teaspoon vanilla extract until smooth.
Step 4: Combine Batters
Pour the wet pumpkin mixture into the dry ingredients. Stir just until the flour streaks disappear. Again, do not overmix the batter.
Step 5: Assemble and Swirl
Divide about half of the pumpkin muffin batter among the 12 muffin cups. Spoon about a teaspoon of the cheesecake filling onto the center of each. Cover with the remaining pumpkin batter. Use a toothpick or skewer to gently swirl the cheesecake into the pumpkin batter a few times.
Step 6: Bake and Cool
Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out mostly clean from the pumpkin batter (a little melted cheesecake is fine). Let the muffins cool in the tin for 5 minutes before moving them to a wire rack.
Step 7: Add Cinnamon Sugar Topping
While the muffins are still warm, prepare the topping. In a small bowl, mix the ½ cup granulated sugar and 1 teaspoon cinnamon. In another bowl, melt the ½ cup butter. Dip each warm muffin into the melted butter, then roll it generously in the cinnamon sugar mixture.
📝 Final Note
These pumpkin cheesecake muffins are wonderful for breakfast or a cozy afternoon snack. For extra warmth, you can gently heat them in the microwave for a few seconds before serving.