Eggless Cinnamon Sugar Donut Muffins

These Eggless Cinnamon Sugar Donut Muffins are moist, tender, fluffy, and irresistible. They are buttery, super soft, and taste just like donuts rolled in cinnamon sugar!

Cinnamon Sugar Donut Muffins are easy and quick to make at home from scratch. The recipe requires only a pantry staple ingredients and no need for an electric mixer!

Jump to:

• About Eggless Cinnamon Sugar Donut Muffins
• Ingredients and Notes
• How To Make Eggless Cinnamon Sugar Donut Muffins
• Serving Suggestions
• Storing Suggestions
• Baking Tips For Eggless Cinnamon Sugar Donut Muffins
• Frequently Asked Questions
• More Eggless Muffins
• Recipe Card

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, 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, the topping has more cinnamon flavor. And not to forget the irresistible buttery flavor.

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

Ingredients and Notes

• 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.
• Granulated Sugar:  ¾ cup of sugar makes these muffins moderately sweet. And the cinnamon sugar topping will add more sweetness with flavors and crunch.
• 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.
• 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.
• 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 use lemon juice to make homemade buttermilk.
• Salt: It contrasts sweet muffins and helps elevate the flavors.
• Ground Cinnamon: I have added ¼ teaspoon of ground cinnamon to the batter, but you can add more or less as per your preference.
• 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.
• Vanilla Extract: I will recommend using pure vanilla. It adds a warm and sweet flavor to the muffins.

How To Make Eggless Cinnamon Sugar Donut Muffins

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, grease them 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 + 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 Eggless Cinnamon Sugar Donut 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.

More Eggless Muffins

Recipe Card