RecipeWW DietWW Recipes

Cinnamon Sugar Muffin Bites

Updated on 5 min read

A soft, tender muffin that tastes just like an old-fashioned donut — but baked, not fried.

Recipe Card

Cinnamon Sugar Muffin Bites

A warm, fluffy, donut-like muffin coated in buttery cinnamon sugar. Quick, comforting, and irresistible.

Servings & Timing

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10–12 muffin donuts

Dietary Badges

  • Vegetarian
  • Contains Gluten
  • Contains Dairy
  • Nut-Free

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons additional melted butter (for coating)
  • Cinnamon sugar (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk egg, milk, melted butter, and vanilla.
  4. Add the wet ingredients to the dry and stir until just combined—avoid overmixing.
  5. Spoon batter into muffin cups, filling each ¾ full.
  6. Bake for 18–20 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes, then move to a wire rack.
  8. While warm, dip each muffin top in melted butter, then roll in cinnamon sugar.
  9. Serve warm or cool completely before storing.

Additional Notes

  • Best enjoyed warm for a “donut shop” taste.
  • Don’t overmix the batter — it keeps the muffins soft and fluffy.
  • Cinnamon sugar coating sticks better while muffins are still warm.
  • Recipe can be doubled easily.

I. Introduction

These Cinnamon Sugar Muffin Bites taste exactly like old-fashioned mini donuts — but without frying, mess, or special equipment. They’re soft, buttery, warm, and coated in that classic cinnamon-sugar crunch that everyone loves. Perfect for breakfast, brunch, or as a quick sweet treat.

II. Step-by-Step Cooking Guide (with process photos)

1. Mix the Dry Ingredients

Whisk together flour, sugar, baking powder, cinnamon, and salt.
Tip: Break up any sugar or flour lumps so the batter mixes evenly.

2. Mix the Wet Ingredients

In another bowl, whisk egg, milk, melted butter, and vanilla.
Tip: Let the melted butter cool slightly so it doesn’t cook the egg.

3. Combine Wet & Dry

Pour the wet mixture into the dry and fold until just combined.
Tip: Batter should be slightly lumpy — overmixing makes muffins dense.

4. Fill Muffin Tin

Spoon batter into muffin cups, filling each about ¾ full.
Tip: Using a small cookie scoop ensures even-sized muffins.

5. Bake

Bake at 350°F for 18–20 minutes until golden and springy to the touch.
Troubleshooting: If muffins rise unevenly, your oven may run hot — rotate the pan halfway through baking.

6. Coat in Cinnamon Sugar

Dip each warm muffin top in melted butter, then roll in cinnamon sugar.
Tip: Do this while warm — the coating sticks better and tastes more like donut topping.

III. Ingredient Details & Substitution Tips

Ingredient Breakdown

  • All-purpose flour: Provides structure and softness.
  • Sugar: Sweetens and helps with browning.
  • Cinnamon: Gives the donut flavor.
  • Egg: Adds richness and moisture.
  • Milk: Creates tender, fluffy crumbs.
  • Butter: Adds flavor and keeps the muffins soft.
  • Vanilla: Enhances the warm donut flavor.

Substitution Ideas

  • Milk substitute: Use almond milk or oat milk if needed.
  • Butter substitute: Melted coconut oil works, though flavor changes slightly.
  • Egg substitute: 1 flax egg (1 tbsp flax + 3 tbsp water).
  • Gluten-free version: Use a 1:1 gluten-free baking blend.

Equipment Alternatives

  • No muffin tin? Use mini cupcake liners on a baking sheet.
  • No wire rack? Cool muffins on a plate lined with paper towels.

IV. Recipe Variations & Serving Suggestions

Flavor Variations

  • Apple Cinnamon: Add finely diced apples.
  • Pumpkin Spice: Replace cinnamon with pumpkin spice.
  • Chocolate Chip: Mix mini chocolate chips into the batter.
  • Stuffed Muffin Bites: Add a teaspoon of Nutella or jam inside each.

Dietary Variations

  • Dairy-Free: Use plant milk + coconut oil instead of butter.
  • Gluten-Free: Use a certified gluten-free flour blend.

Serving Ideas

  • Serve warm with coffee or chai.
  • Dust with powdered sugar for a more “donut hole” look.
  • Pair with chocolate sauce for dipping.

V. Storage & Make-Ahead Info

Storage

  • Store in an airtight container for 3–4 days.
  • Keep a paper towel inside to prevent sogginess.

Freezing

  • Freeze up to 2 months.
  • Thaw at room temperature or microwave for 10–15 seconds.

Reheating

  • Microwave: 10–12 seconds
  • Oven: 300°F for 5 minutes

Make-Ahead

  • Batter can be mixed ahead and refrigerated for up to 8 hours.

VI. Nutrition Facts (Per Serving — Approximate)

  • Calories: 160
  • Carbs: 24g
  • Protein: 2g
  • Fat: 6g
  • Sodium: Moderate
  • Allergens: Dairy, Gluten, Egg

VII. Frequently Asked Questions

Q: Can I bake these in mini muffin pans?
Yes — reduce bake time to 10–12 minutes.

Q: Why are my muffins dry?
Likely overbaked or overmixed. Keep batter slightly lumpy.

Q: Can I skip the cinnamon sugar coating?
You can, but the coating is what gives the “donut” taste.

Q: Can I make them without butter?
Yes — use coconut oil or neutral oil.

VIII. Optional Personal Story

I first made these muffin bites on a cozy winter morning when I wanted something sweet without frying donuts at home. The aroma of cinnamon sugar filled the kitchen instantly, and they became an instant family favorite. Now they’re my go-to treat when I want something comforting and nostalgic — without the mess of deep-frying.

IX. Reader Interaction

If you try these Cinnamon Sugar Muffin Bites, leave a comment below!
Share your muffins on social media and tag your page — I’d love to see your version.

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