Sugar Donut Muffins

Sugar Donut Muffins

A delectable recipe for Sugar Donut Muffins. A soft and tender cake muffin with a crusty coating of sugar on the outside that will melt in your mouth like a little bite of heaven.

They fast became a favorite at the very moment I bit into them for the first time, still warm…donut muffins are my new BFF. Best Friends Forever.  I can’t rave enough over them. They’re insanely good. And totally addicting.
I made mini muffins out of them so the sugar coating would be a part of each and every bite. I made four different coatings: plain sugar, cinnamon sugar, powdered sugar, and coconut. I had a hard time getting the coconut to stick, my favorites were the sugar and cinnamon sugar.

The sugar surrounds the fluffy sweet insides with this thin, crispy coating that is akin to biting into a cake doughnut, only better.  

Indescribably, undeniably better.

Powdered Sugar Donut Muffin

Sugar Donut Muffins
(adapted from Baking Bites)

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
2 tbsp butter, melted
1/2 cup sugar, for rolling
1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
7. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
8. Makes 10 regular muffins.
My Notes:
-Makes about 28 Mini muffins – bake about 15 minutes or until a toothpick comes clean.
-The donuts will not get very golden brown so check them even if they don’t look done.
-For the Cinnamon Sugar combine a 1/2 cup Sugar with 1 tablespoon Cinnamon.
-For the Powdered Sugar I sifted a 1/2 cup of Confectioners’ Sugar and rolled them twice: once when warm and then again after cooling all the way.

Cinnamon Sugar Donut Muffin

The possibilities for toppings and fillings are endless. I‘d love to make a toasted coconut one with a glaze or an apple-filled crumb or a maple glazed bacon walnut version.  What kind would you make?

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  1. Charlise says

    I’ve never made these before (’cause I haven’t ever heard of doughnut muffins… silly me)and I’m so excited. The recipe looks great and the reviews are inspiring. The muffin in the picture looks absolutely gorgeous.

  2. Auralea says

    Delish!!! Have been looking for a good donut muffin recipe forever! Tried a few I found online but this is the real Mccoy and far superior. Thank-you!

  3. Luv2swim says

    Thanks for the great recipe!  I substituted apple cider for the milk.  They tasted like the doughnuts we get at the apple picking farm. Totally awesome.  I also filled some with nutella and they were very tasty too!  Great job.

  4. Amanda says

    I just made these and they were pretty tasty!  I think it’s important to note, though, that you need to use PLENTY of melted butter.  Otherwise it just tastes like a muffin batter with some sugar on it.  

    Very tasty and a lovely idea!!  :)

    • says

      Thanks for making them Amanda! I have been meaning to revisit them, it’s been so long since I made them. I will be sure to note the butter issue when I repost.

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