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Cinnamon Sugar Donut Muffins

These baked muffins have all the flavour of a classic cake donut without all the excessive fat that comes from deep frying.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • ¾ cup sugar
  • 1 large egg
  • 3/4 cup all purpose flour
  • 3/4 cup cake and pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground nutmeg
  • ¼ c vegetable oil
  • ¾ c whipping cream
  • 1 tsp vanilla

For the Cinnamon Sugar

  • 1/2 cup sugar mixed with 1 tsp cinnamon

You'll also need a few tbsp of melted butter to brush on at the end.


  1. Preheat oven to 350 degrees F.
  2. Use a baking spray to coat the muffin tins or grease them very well. The mini muffins as shown in the photo were baked in silicone mini muffin pans which work great.
  3. Sift together the flours, salt, baking powder and nutmeg. Set aside.
  4. In a large mixing bowl, whisk together the egg and sugar until very light in color.
  5. Add the oil and whisk in well.
  6. Add the whipping cream until well blended.
  7. Fold in the dry ingredients by hand just until the dry ingredients are incorporated into the batter. Do not overmix.
  8. Bake for about 13 minutes for mini muffins or 15-18 minutes for larger muffins. Watch them carefully and as soon as a wooden toothpick inserted into the center comes out clean, take them out. It is very easy to overbake mini muffins especially.
  9. Let them cool for 10 minutes before removing them from the pan.
  10. Brush the outsides of the muffins with a little melted butter and roll them in the cinnamon sugar.