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eggless cinnamon sugar donut muffins on the plate

Eggless Cinnamon Sugar Donut Muffins

By Jigna
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!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine World
Course Breakfast, Snack
Diet Eggless, Vegetarian
Servings 10 - 12 Muffins

Video

Ingredients
  

  • 2 cups (240g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup (240ml) milk
  • 2 teaspoon white vinegar
  • ½ cup (113g) unsalted butter melted
  • 1 teaspoon pure vanilla

For Muffin Topping

  • 3 tablespoon (42g) unsalted butter melted
  • 3 tablespoon (37g) granulated sugar
  • 1½ teaspoon ground cinnamon

Instructions
 

Preparations

  • Preheat the oven to 350° F.
  • Grease the muffin pan with nonstick oil spray or line it with paper liners. If you use paper liners, 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 + 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 (180°C) 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 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. They taste delicious with some butter spread on them.
  • 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.

Notes

  1. Butter: Instead of melted butter, you can use any neutral-flavored oil. If you decide to use oil, add ⅓ cup.
  2. 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.
  3. Spices: I have added ground cinnamon and nutmeg as per my taste preference. So feel free to add it as your taste preference.
  4. 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.

Nutrition (Approximate Values)

Serving : 1MuffinCalories : 259kcalCarbohydrates : 39gProtein : 3gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 26mgSodium : 220mgPotassium : 65mgFiber : 1gSugar : 20gVitamin A : 309IUVitamin C : 1mgCalcium : 74mgIron : 1mg
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