Description

A quick, yeast-free breakfast treat that combines the fluffy texture of a donut with the convenience of a muffin. These moist, pillowy muffins are swirled with cinnamon sugar and ready in just 25 minutes.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ cup (100g) Granulated Sugar (for batter)
¼ cup (57g) Unsalted Butter, melted
2 tablespoons (30ml) Vegetable Oil
1 cup (240ml) Buttermilk
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
½ cup (100g) Granulated Sugar (for swirl/coating)
2 teaspoons Ground Cinnamon
2 tablespoons (30ml) Melted Butter (for brushing)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ½ cup granulated sugar until uniform.
In a separate bowl, whisk melted butter and oil together. Add buttermilk, eggs, and vanilla extract; whisk until smooth and creamy.
Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined; batter should be thick and lumpy. Do not overmix.
In a small bowl, mix ½ cup granulated sugar with ground cinnamon.
Scoop about 2-3 tablespoons of batter into each muffin cup (filling ¾ full). Sprinkle a pinch of cinnamon sugar into the center of each muffin and push slightly into the batter.
Bake for 18-20 minutes until tops are golden brown and a toothpick comes out clean. Do not open the oven door before 15 minutes.
While baking, melt the 2 tablespoons of butter for brushing.
Immediately upon removing from the oven, brush tops generously with melted butter and sprinkle with remaining cinnamon sugar mixture.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely or for at least 10 minutes before serving.

Notes

Do not overmix the batter to ensure a tender texture. Use room temperature eggs to prevent the melted butter from seizing. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. Brush with butter and add sugar immediately while muffins are hot for best adhesion.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18
Sodium: 180
Fat: 9
Saturated Fat: 4
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: cinnamon sugar muffins, donut muffins, easy breakfast, yeast-free donuts, fluffy muffins, quick breakfast recipe, kid-friendly breakfast