Cinnamon Sugar Donut Muffins

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Cinnamon Sugar Donut Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 15–18 minutes
Total Time: 25 minutes
Difficulty: Easy

These baked muffins have a soft, cake-like texture and are finished with a cinnamon coating for a donut-style flavor.

Ingredients

For the Muffins

  • 2 cups almond flour

  • 2 tablespoons coconut flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ¼ cup granulated erythritol or other granulated sweetener

  • 2 large eggs

  • ⅓ cup plain Greek yogurt or sour cream

  • ¼ cup unsweetened almond milk (or regular milk)

  • 1 teaspoon vanilla extract

  • 1 tablespoon melted butter or olive oil

For the Cinnamon Coating

  • 2 tablespoons melted butter or olive oil

  • ¼ cup granulated erythritol or other granulated sweetener

  • 1½ teaspoons ground cinnamon

Equipment

  • Mixing bowls

  • Whisk

  • Muffin tin (12-cup)

  • Paper liners or cooking spray

  • Pastry brush

  • Cooling rack

Instructions

  1. Preheat the oven
    Set oven to 350°F (175°C).
    Line a 12-cup muffin tin with paper liners or lightly grease it.

  2. Mix dry ingredients
    In a large bowl, whisk together:

    • Almond flour

    • Coconut flour

    • Baking powder

    • Baking soda

    • Salt

    • Sweetener

  3. Mix wet ingredients
    In a separate bowl, whisk:

    • Eggs

    • Greek yogurt

    • Almond milk

    • Vanilla extract

    • Melted butter or olive oil

  4. Combine batter
    Add the wet mixture to the dry mixture.
    Stir gently until just combined.
    Do not overmix; batter should be thick and smooth.

  5. Fill muffin cups
    Divide batter evenly among muffin cups, filling each about ¾ full.

  6. Bake
    Bake for 15–18 minutes, or until:

    • Tops are lightly golden

    • A toothpick inserted in the center comes out clean

  7. Cool
    Let muffins cool in the pan for 5 minutes, then transfer to a rack.

  8. Prepare coating
    In a small bowl, mix:

    • Sweetener

    • Cinnamon

  9. Coat muffins
    Brush each muffin lightly with melted butter or oil.
    Roll in the cinnamon mixture until evenly coated.

  10. Serve
    Serve warm or at room temperature.

Storage

  • Store in an airtight container at room temperature for 2 days

  • Refrigerate up to 5 days

  • Freeze (uncoated) for up to 1 month

  • Reheat gently and coat before serving

Optional Variations

  • Add nutmeg (¼ teaspoon) for extra spice

  • Add chopped nuts to the batter

  • Add a vanilla glaze instead of cinnamon coating

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