Eggless Cinnamon Sugar Donut Muffins

Eggless Cinnamon Sugar Donut Muffins are fluffy, moist, tender, and easy to make. These homemade muffins are buttery, super soft, and just like donuts rolled in cinnamon sugar.

Jump to:

• About Eggless Cinnamon Sugar Donut Muffins
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Eggless Muffins
• Recipe Card

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About Eggless Cinnamon Sugar Donut Muffins

Eggless Cinnamon Sugar Donut Muffins are super easy and quick to prepare. They taste delicious but become perfect when we roll these muffins in cinnamon sugar.

You should try this recipe if you like donuts and especially the cinnamony taste. I was inspired to make these muffins from my Eggless Cinnamon Sugar Donuts (Baked) recipe. Cinnamon Sugar Donuts are our favorite, and so are these delicious muffins.

Texture: The muffins are super soft, moist, and very fluffy. The topping adds a nice texture and a crunch to the muffins.

Flavors: I have flavored the muffins with cinnamon, nutmeg, and vanilla. Plus, it has more cinnamon flavor from the topping. And not to forget the irresistible buttery flavor.

Ease Of Making: Just like my other muffin recipes, the batter comes together easily and quickly. No need for an electric mixer. All we need are mixing bowls, a whisk, and a spatula.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour to make these delicious muffins. Instead of all-purpose flour, you can also use whole wheat flour, preferably white whole wheat flour. Or swap half of the all-purpose flour with whole wheat flour.
2. Granulated Sugar:  ¾ cup of sugar makes these muffins moderately sweet. And the cinnamon sugar topping will add more sweetness with flavors and crunch.
3. Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
4. Butter: We need butter for the muffins and the topping. It makes the muffins soft and deliciously buttery. Instead of butter, you can use sunflower, canola, or vegetable oil. However, if using oil, add ⅓ cup of it. But for the best flavors, I will highly recommend using butter.
5. Buttermilk: I have made DIY buttermilk for this recipe. It is simple to make; add white vinegar to milk, stir, and rest for five minutes. I have used whole milk to make buttermilk, but you can also use 2% fat milk. Instead of white vinegar, you can also use lemon juice to make homemade buttermilk.
6. Salt: It adds contrast to sweet muffins and helps to elevate the flavors.
7. Ground Cinnamon: I have added ¼ teaspoon of ground cinnamon to the batter, but you can add more or less as per your preference.
8. Ground Nutmeg: I love adding ground nutmeg to cinnamon sugar donut muffins. But you can skip it if you want or add as much of it as you like.
9. Vanilla Extract: I will recommend using pure vanilla. It adds a warm and sweet flavor to the muffins.

Step-by-Step Directions

Preparations

• Preheat the oven to 350° F. 
• Grease the muffin pan with non-stick oil spray or line it with paper liners.
• If you use paper liners, also grease the liners lightly. Set aside.

Making The Batter

• Take milk in a cup, add 2 teaspoon white vinegar, and mix well.
• Set it aside and let it rest for at least 5 minutes.

• Combine the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a large bowl.
• Whisk well. 

• Whisk together butter, prepared milk and vinegar mixture (buttermilk), and vanilla in a separate bowl. 

• Pour the wet mixture into the dry ingredients, and mix until just combined.
• Do not overmix.

Baking The Muffins

• Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
• Fill each muffin tin all the way up to the top.

• Bake the muffins at 350° F, for 18-20 minutes or until the cake tester inserted in the center comes out clean.

• Remove the muffins from the oven and let them cool in the pan for 5 minutes.
• Then transfer them onto a cooling rack and let them cool completely.

Topping The Muffins

• In a small bowl, whisk sugar and cinnamon together. And in another bowl, take the melted butter.
• Working one by one, use a pastry brush to spread butter on the top of each muffin. Then roll the top of each muffin in the cinnamon sugar until evenly coated.
• If you have leftover cinnamon sugar, sprinkle it on the muffins again.

Serving Suggestions

• Eggless Cinnamon Sugar Donut Muffins are perfect for a breakfast treat. It tastes delicious with some butter spread on it.
• If you like, these muffins also taste delicious while served warm.
• You can have it as a snack or post-dinner dessert.
• My son loves to have this muffin as an after-school snack.

Storing Suggestions

• These muffins stay at room temperature for up to 3 days. 
• But if you have leftovers (I doubt, though), cover them tightly and place them in the fridge for up to a week. Then, reheat the muffins briefly in the microwave for a fresh taste.

Helpful Tips

• Butter: Instead of melted butter, you can use any neutral-flavored oil. If you decide to use oil, add ⅓ cup.
• Flour: If you want to make the muffins healthier, you can use the same amount of whole wheat flour (preferably white whole wheat flour). Or swap half of the plain flour with whole wheat flour.
• Spices: I have added ground cinnamon and nutmeg as per my taste preference. So feel free to add them as much as you prefer.
• Cinnamon Sugar Topping: These muffins are delicious, but they taste the best only if topped with cinnamon sugar. So do not skip the topping. Also, you can use more or less cinnamon for topping as you prefer.

Frequently Asked Questions

Why My Muffins Dense and/or Dry?

While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.

To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing the muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan and resulting in dry muffins.

Why Do My Muffins Stick To The Paper Liners?

Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins (like I always do), make sure to grease the muffin tins well.

More Eggless Muffins

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