Sugared Doughnut Muffins

These clever muffins capture everything wonderful about an old-fashioned cake doughnut — that tender, nutmeg-kissed crumb and cinnamon-sugar coating — with none of the fuss of frying. Baked in a muffin tin and rolled warm in cinnamon sugar, they are the best of both worlds: the cozy flavor of a doughnut in an easy, breakfast-ready form. Warm from the oven with a cup of coffee, they turn an ordinary morning into a small, sweet pleasure.

The Doughnut-Flavored Batter

Whisk together a tender muffin batter warmed with nutmeg for that classic old-fashioned doughnut flavor. The nutmeg is the signature note of a cake doughnut, so do not skip it — it is what gives these muffins their unmistakable, cozy doughnut character in a simple baked form.

The Warm Cinnamon Sugar Roll

While the muffins are still warm, brush them with butter and roll them in cinnamon sugar for that doughnut-shop finish. Coating them warm is the key so the sugar clings all over — that sweet, cinnamon-dusted exterior is what completes the doughnut illusion and makes them irresistible.

Jorj Morgan

Sugared Doughnut Muffins

These Sugared Doughnut Muffins capture the tender, cake-like crumb of a classic doughnut, enveloped in a thick, shattering crust of melted butter and sparkling cinnamon-sugar. Serve them warm for an unforgettable breakfast or elegant afternoon treat.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 muffins

Course: Breakfast

Ingredients Method

Ingredients

  

The Muffins

• 3 cups unbleached all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon baking soda

The Wet

• ¾ cup unsalted butter softened to room temperature (1 ½ sticks)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups whole milk
• ¼ cup high-quality buttermilk

The Doughnut Finish

• ¾ cup granulated sugar
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter melted (¾ stick)

Method

 

Cream the Butter & Sugar

1. Preheat the oven to 350°F. Coat a standard 12-cup metal muffin tin generously with vegetable oil spray, then dust each cup lightly with flour to ensure a flawless release.
2. In a medium bowl, sift together the all-purpose flour, baking powder, kosher salt, ground nutmeg, and baking soda to aerate the dry ingredients and ensure even distribution.
3. In a separate small bowl, whisk the whole milk and buttermilk together until unified.
4. In the bowl of an electric stand mixer, vigorously cream the softened butter and granulated sugar together on medium-high speed until the mixture is highly aerated, pale, and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing thoroughly.

Fold & Bake

1. Remove the bowl from the mixer. Using a heavy wooden spoon, gently stir one-quarter of the dry flour mixture into the butter mixture. Follow immediately with one-third of the milk mixture.
2. Continue this alternating sequence, folding strictly until the ingredients are just combined. Do not overwork the batter, or the gluten will overdevelop and destroy the tender, doughnut-like crumb. The resulting dough will be exceptionally thick and sticky.
3. Use a heavy-duty ice cream scoop to portion the batter evenly into the prepared muffin cups, filling them nearly to the top to encourage a high dome.
4. Bake in the preheated 350°F oven until the tops are golden brown and firm to the touch, about 30 to 35 minutes.

Roll in Cinnamon Sugar

1. Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before carefully transferring them to a wire rack.
2. In a small, shallow bowl, whisk together the ¾ cup of granulated sugar and the ground cinnamon.
3. While the muffins are still warm, use a pastry brush to coat the entire exterior (top, sides, and bottom) of each muffin heavily with the melted butter.
4. Immediately roll the buttered muffins in the cinnamon-sugar mixture until a thick, shattered, crystallized crust forms. Serve warm.