Vegetarian Cinnamon Sugar Donut Muffins
Quick and easy vegetarian cinnamon sugar donut muffins ready in just 30 minutes! Perfect for snacks, breakfast, or dessert.
Equipment
- Muffin Tin
Ingredients
Muffin Batter
- 1 ½ cups all-purpose flour Can substitute with whole wheat flour for added fiber.
- ½ cup granulated sugar For sweetness in the batter.
- 1 ½ tsp baking powder Ensures the muffins rise perfectly.
- ¼ tsp salt Balances the sweetness.
- 1 tsp ground cinnamon Adds warm, spiced flavor.
- ¼ tsp nutmeg Optional, for an extra depth of flavor.
- ½ cup milk Use plant-based milk for a vegan version.
- 4 tbsp unsalted butter Melted, or use vegan butter.
- 1 egg Use flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan version.
- 1 tsp vanilla extract Enhances the overall flavor.
Cinnamon Sugar Coating
- 3 tbsp unsalted butter Melted, for coating.
- ½ cup granulated sugar For the coating.
- 1 tsp ground cinnamon For the coating.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk milk, melted butter, egg (or flax egg), and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack.
- Melt the butter for the coating in a small bowl.
- In another bowl, mix the sugar and cinnamon.
- Brush each muffin lightly with melted butter.
- Roll the muffins in the cinnamon sugar mixture until evenly coated.
Notes
To make these muffins vegan, use plant-based milk, vegan butter, and a flax egg substitute.
Store in an airtight container for up to 3 days or freeze for up to 3 months.