Sugar and Cinnamon Muffins

    Recipe Picture:Sugar and Cinnamon Muffins

    Sugar and Cinnamon Muffins


    69 people made this

    These muffins are baked then dipped in a cinnamon and sugar mix so that they taste just like donuts!

    Serves: 12 

    • 1 3/4 cups (220g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 1/3 cup vegetable oil
    • 3/4 cup white sugar
    • 1 egg
    • 3/4 cup (190ml) milk
    • 3/4 cup white sugar
    • 1 teaspoon ground cinnamon
    • 125g butter, melted

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease 12 muffin cups.
    2. In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
    3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
    4. While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
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    Reviews in English (68)


    WOW! Great muffin and they do taste like cake doughnuts!! No need to get out the oil and fryer if you have a hankering for a doughnut and don't want the mess! I did add taste the batter and doubled the nutmeg and added 1 tsp. cinnamon also. Only made 5 1/2 Texas size muffins and baked at 27 minutes so if making normal size muffins, watch the time closely so they don't burn. They rose so high and looked the picture when I took them out of the oven. I had some butter mixture w/brown sugar and cinnamon left in the fridge so just nuked that and as soon as they came out of the oven, I brushed that on and it did have a browned butter taste. I then sprinkled them with whitesugar/cinnamon mixture. These are super light and fluffy tasting. I would double the nutmeg and add 1 tsp. cinnamon to the batter. Recipe doesn't call for vanilla, but if I had added a touch of that also, these would have been over the top. Great to make also if one wants a breakfast muffin and do not have fruit. KEEPER! thanks so much.  -  12 Feb 2006  (Review from Allrecipes USA and Canada)


    Very good muffins! I added 1 tsp vanilla to the egg/oil mix and reduced the sugar to coat the muffins down to 1/2 cup. The only thing I'd change for next time is to add something such as raisins, oatmeal or shredded zucchinni, just so they taste more like a muffin and not so much a sweet cake.  -  06 Oct 2002  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly and I thought the muffins were pretty bland. I like the heavy texture, and the smell while baking was wonderful - but I ate one right out of the oven and it was okay, then another after they had completely cooled and was still just okay. I was expecting these to knock my socks off based on other reviews, but I thought they were average.  -  04 Sep 2004  (Review from Allrecipes USA and Canada)

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