Cinnamon Sugar Donut Muffins
Capture the cozy magic of a bakery with these Cinnamon Sugar Donut Muffins. Featuring browned butter and a crunchy cinnamon-sugar crust, they offer a tender cake-donut crumb in a lofty muffin shape.
Equipment
- Muffin pan
- Medium bowl
- Light-colored pan
- Shallow bowl
- Wire cooling rack
Ingredients
Batter:
- 4 tablespoons (57g) butter
- 1/4 cup (50g) vegetable oil
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) light brown sugar or dark brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons nutmeg
- 3/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 2 2/3 cups (320g) all-purpose flour
- 1 cup (227g) milk
Topping:
- 6 tablespoons (85g) butter, melted
- 1/2 cup (104g) cinnamon sugar
Instructions
Brown the Butter and Prepare the Pan
- Brown the butter for both the batter and topping in a light-colored pan over medium heat. Let it melt and foam until it turns golden brown with a nutty aroma. Set aside. Preheat your oven to 425°F and lightly grease a standard 12-cup muffin pan.
Mix the Batter
- In a medium bowl, beat together the browned butter for the batter, vegetable oil, granulated sugar, and brown sugar until smooth and glossy. Add the eggs and beat until the mixture lightens in texture. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Alternately add the all-purpose flour and milk in three additions, starting and ending with the flour. Mix gently after each addition, stirring only until the batter is evenly combined to ensure a tender crumb.
Fill and Bake
- Spoon the batter into the prepared muffin cups, filling each nearly to the top to create bakery-style domed tops. Bake at 425°F for 15 to 17 minutes, or until the tops are golden and a toothpick comes out clean.
Coat While Warm
- Remove the pan from the oven and let the muffins rest for 2 minutes. While still warm, dip the top of each muffin into the melted browned butter for the topping, then roll generously in the cinnamon sugar.
Notes
Pro Tip: Use room temperature eggs and milk. This prevents the browned butter from seizing up when mixed, ensuring a smooth, silky batter and an even bake.
Storage Tip: Store leftovers in a container lined with a paper towel at room temperature for up to 2 days. The paper towel absorbs moisture, helping to keep the cinnamon sugar coating from becoming sticky.
Reheating Tip: To restore the crunch of the coating, reheat muffins in a 350°F oven for 5 minutes instead of using a microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.