Cinnamon Sugar Donut Muffins

Quick Post: The best thing I can do for my husband is to have something ready for him in the morning – the less he has to think, the better. Hopefully the cinnamon-sugar coating wont make too much of a mess 🙂 These turned out ok  – a little dry, but that could be due to the small amount of oil in these. The flavor isn’t all that great either – they’re a little bland, but the sugar and cinnamon topping is a nice treat. I bet these will be perfect with our morning coffee though. M likes his sweet, flavored creamers and I prefer half and half with vanilla sugar; and eating one of these wont compound the sweetness of our morning joe. I’ll have to try PW’s french breakfast puffs soon – they’re similar to these but probably much more decadent 😉 Thanks for reading, enjoy!
Cinnamon Sugar Donut Muffins – adapted from Baked Perfection
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1 cup low-fat vanilla yogurt (*I used Greek yogurt)
  • 2/3 cup packed brown sugar
  • 4 tbsp oil
  • 1 tsp vanilla


  • 1/2 stick butter, melted
  • 1/4 cup sugar
  • 1 tsp cinnamon

Directions –

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.