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Cinnamon Muffin Recipe (Donut Muffins)

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A simple cinnamon muffin recipe. Donut-style muffins with tender apple pieces and a sugar and cinnamon coating.

Apple Donut Muffins with Cinnamon Sugar

Apple Doughnut Muffins

This cinnamon muffin recipe is very popular in our house. Just like these sour cream muffins or these strawberry muffins.

There is no easier way to make your kids thoroughly happy than presenting them with a nice donut or a nice muffin. And when the two things come united, well, you can imagine…

I made these muffins for the first time on a hot late summer day (a few years ago) when I had 7 kids running around the garden and the house. They were here for quite a long time and after one of the girls came in and asked for some sweets, I thought about making something to satisfy their cravings without filling them up with gummy bears or Kinder chocolate bars.

I had this recipe in mind for a while, so I immediately started. I was finished in no time and the children devoured all the muffins (except the one I ate) while still warm. Ever since, the cinnamon muffins became a staple in our house.

Apple Doughnut Muffins

Tips for making good muffins

  • Just like these apple muffins with oil, this cinnamon muffin recipe is made with oil as well.
  • I love baking with oil, the baked goods are moister, there is absolutely no risk of them getting dry.
  • Especially, when it comes to muffins, using butter can involve a little bit of a risk. But if you use oil, there isn’t any, I have never managed to bake a dry oil muffin.
  • Get your muffin tin prepared and preheat the oven before you start mixing the ingredients.
  • The batter has to go in the oven as soon as you mix it, you don’t want to have to wait for the oven to get hot.
  • Prepare all the ingredients before you start mixing.
  • That means: place all the wet ingredients in a large bowl and all the dry ingredients in another bowl. Grate the apples and set aside.
  • Whisk the wet ingredients very all. Add the dry to the wet and incorporate it very carefully. Do not over mix, it is OK if you see a few flour streaks here and there.
  • If you over-mix muffin batter, the muffins will be dense, not tender, and not fluffy.
  • Once the muffins are baked leave them in the tray for another 5 minutes, so they can set. But not longer, they have to be hot when you dip them in the butter and the coating.
  • In the meantime, melt the butter for the donut coating and mix together the cinnamon and the sugar.
  • Dip the hot apple donut muffins into the butter and cinnamon sugar coating while they are still hot.
Apple Doughnut Muffins

More cinnamon muffin recipes?

Carrot Cupcakes with Blueberry Frosting

Moist Apple and Cinnamon Muffins with Oil

Chocolate Chip Pumpkin Muffins

Nigella’s Carrot Cake Cupcakes

cupcakes with sugar coating
muffins with apples and spices

Cinnamon Muffin Recipe (Donut Muffins)

A simple cinnamon muffin recipe. Donut-style muffins with tender apple pieces and a sugar and cinnamon coating.
4.50 from 2 votes
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Course: Muffins and Cupcakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 209kcal
Author: Adina


  • 2 small apples
  • 3/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • a pinch of salt
  • ½ teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 4 tablespoons granulated sugar
  • 2 teaspoons cinnamon


  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Lightly brush a muffin tray with oil. Grate the apples and set them aside.
  • Wet ingredients: Beat together the sugar, vanilla extract, and egg until pale and fluffy. Slowly add the oil and milk and incorporate them.
  • Dry ingredients: In another bowl, mix the flour, baking powder, salt, and cinnamon. Carefully fold the flour mixture into the egg mixture. Don't over mix. Fold in the apples.
  • Bake: Fill the muffin cups with the mixture and bake for about 15 minutes or until a skewer inserted in the middle comes out clean. Prolong the baking time for 1 or 2 minutes if necessary. Then, take out of the oven and let the muffins sit in the muffin form for another 5 minutes but not longer; they have to be hot when you coat them.
  • Coating: In the meantime, melt the butter in a small pot. Mix the sugar and the cinnamon in another small bowl. Take each hot muffin out of its mold, dip it in butter, and then in the sugar-cinnamon mixture. Leave to cool on a wire rack.


Serving: 1muffin | Calories: 209kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 82mg | Fiber: 1g | Sugar: 20g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating


Tuesday 4th of October 2016

These muffins look so appetising and I was wondering why... but of course it's because of their doughnutey topping!


Tuesday 4th of October 2016

all the enjoyment of a true doughnut but with no hot oil! bravo!


Tuesday 4th of October 2016

Ahhhhh, all three of these look incredible! And the topping on those muffins look TO DIE FOR! Happy fall girl!


Monday 3rd of October 2016

I can smell the aroma and taste of these yummy muffins...all the way in Canada.


Monday 3rd of October 2016

Hi Adina - these look just lovely! It's apple picking season around here and what a fun way to use them up! Dipping them in butter with the cinnamon sugar sounds divine!