Cinnamon Doughnut Muffins


Cinnamon Doughnut Muffins. Yes, you heard me right. Doughnuts and Muffins combined!

It doesn’t get any yummier, or easier. Seriously this recipe is almost foolproof, and they’re guaranteed to get snaffled in about 5 seconds flat. They’re quick to mix up and bake and delicious served warm, so all round an easy recipe if you’re short on time, and you will already have all the ingredients in your pantry.

It’s a basic cinnamon muffin, dipped in melted butter and cinnamon sugar, and Voila! Heavenly treat! Perfect with Coffee. Or without…

You can use olive oil in this recipe if you like, I normally would for muffins, but I felt this recipe warranted a lighter oil so I used Rice Bran oil but Canola or Sunflower would be fine, whatever your dietary preference.

Cinnamon Doughnut Muffins


    Doughnut Mixture
  • 1 3/4 Cups Plain Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/3 Cup Oil (or melted butter) ( I think a lighter oil eg Canola or Rice Bran is perfect for this)
  • 3/4 cup Caster Sugar
  • 1 Egg
  • 3/4 Cup Milk
  • Cinnamon Sugar Coating
  • 125 grams melted butter
  • 3/4 Cup White Sugar (or Caster)
  • 1 teaspoon Cinnamon


  1. Line a 12 hole muffin tin with patty tins.
  2. Preheat oven to 180 degrees Celsius Fan Forced.
  3. In a large bowl, whisk together the Flour, Baking Powder, Salt, Nutmeg and Cinnamon until combined.
  4. In a medium bowl whisk the Egg, Milk, Oil and Sugar together until well combined and pale yellow.
  5. Add the wet ingredients to the dry and stir until just combined.
  6. Spoon batter evenly into patty tins, about 3/4 full.
  7. Bake in oven on 180 C FF for 5 or so minutes to get the muffins to dome nicely, then turn the temperature down to 165 degrees celsius, Fan Forced to finish baking. Total time approximately 20 minutes. Done when springy to touch.
  8. Whilst the muffins are baking, stir together the cinnamon and sugar in a small bowl, and melt the butter in another bowl. (if microwaving butter- always always keep it covered and on low heat).
  9. Once cooked, immediately remove muffins from the tin as soon as possible, and peel off patty pans as soon as they are cool enough to touch- but still warm.
  10. Then dip the top of each into the melted butter, then coat in the cinnamon sugar. Leave to sit on cooling rack. Once the coating has cooled a little you can dip the bottoms in the butter and cinnamon sugar too. If you prefer you can leave them in the patty tins and dip the tops only.
  11. Serve warm or cooled.

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