Fresh Milled Flour Cinnamon Sugar Donut Muffins
These Fresh Milled Flour Cinnamon Sugar Donut Muffins taste so much like an old-fashioned donut, it’s hard to believe they came out of a muffin pan! They’re soft and tender, with a cinnamon sugar top that makes them soooo yummy!
Are you looking for more Freshly Milled Flour Recipes? Try our Fresh Milled Coffee Cake, Cinnamon Raisin Biscuits with Fresh Milled Flour or Einkorn Chocolate Banana Muffins
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It still blows my mind that I can bite into a muffin and it really does taste like an old-fashioned donut, LOL!
I tested these a few times, and my kids liked them best with just the tops dipped in the cinnamon sugar. I tried coating the entire muffin, but just the tops won out!
What you’ll love about these donut muffins
Recipe Ingredients:
You’ll need the following ingredients to make these amazing Cinnamon Sugar Donut Muffins:
- Freshly Milled Flour- I use Soft White Wheat
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Granulated sugar
- Eggs
- Buttermilk
- Butter
- Vanilla extract
Ingredient Notes:
- Fresh Milled flour: I use soft white wheat because it gives them a softer texture than hard wheat.
- Buttermilk: Use real buttermilk. It helps make the muffins soft and works with the baking soda in the batter.
- Butter: Let the butter cool slightly after melting it so it doesn’t heat the eggs when you mix the batter.
- Cinnamon: There’s cinnamon in the muffins and in the cinnamon sugar topping, so use your favorite brand!
How to make Cinnamon Sugar Donut Muffins with Fresh Milled Flour
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
Step 2: Whisk the freshly milled flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
Step 3: In a large bowl, whisk the sugar and eggs until combined. Add the buttermilk, melted butter, and vanilla, and whisk again.
Step 4: Add the dry ingredients to the wet ingredients. Gently fold the batter just until no dry flour remains.
Step 5: Let the batter rest for 5 minutes, then divide it evenly between the 12 muffin liners.
Step 6: Bake for 15–18 minutes, until the muffins have risen and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool the muffins in the pan for 5 minutes, then move them to a cooling rack.
Step 8: Put the melted butter in one shallow bowl and mix the cinnamon and sugar in another. Dip the top of each slightly warm muffin into the butter, let the extra drip off, then dip it into the cinnamon sugar.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIP:
Coat the muffins while they’re still slightly warm. The butter and cinnamon sugar stick nicely to the tops, but the muffins are cool enough to handle.
Storage and Reheating:
Storage: Store the leftover muffins in an airtight container at room temperature for up to 2 days.
Reheating: Heat in the microwave for about 10-20 seconds, just until slightly warmed. If it’s already coated, heat it on a plate since some of the cinnamon sugar may come off.
Freezing: For the best topping, freeze the muffins before dipping them in butter and cinnamon sugar. Once thawed, add the topping before serving.
Additions and Substitutions:
Flour: I love using soft white, but Einkorn should work well in place of the soft white wheat. Spelt is another option, though the muffins may have a slightly different texture.
Nutmeg: You can leave it out if you don’t have any, but I think it helps give these muffins that old-fashioned donut flavor.
Coating: My kids prefer cinnamon sugar on just the tops, but you can remove the liners and dip the sides too, if you want more coating.
FAQs about Cinnamon Sugar Donut Muffins
Why does the batter only rest for 5 minutes?
The short rest gives the freshly milled flour time to absorb some of the buttermilk. I don’t leave it longer because the baking soda starts reacting with the buttermilk as soon as they’re mixed. After 5 minutes, get the muffins into the oven so they rise well.
Why are my muffins dense?
The batter may have been mixed too much after adding the flour. Fold it gently and stop as soon as you don’t see any dry flour.
Can I make these without paper liners?
Yes! You can grease the muffin pan well instead. Let the muffins cool for 5 minutes before removing them, then dip the tops as directed.
What can I serve with Fresh Milled Flour Cinnamon Sugar Donut Muffins?
These are great with coffee, or a glass of milk for breakfast or an afternoon snack. For a bigger breakfast, serve them with eggs, sausage and fresh fruit.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Cinnamon Sugar Donut Muffins
Equipment
Ingredients
Muffins
- 270 g freshly milled soft white wheat flour (2 1/4 cups)
- 8 g baking powder (2 tsp)
- 3 g baking soda (1/2 tsp)
- 2 g salt (1/2 tsp)
- 2 g ground cinnamon (1 tsp)
- 1 g ground nutmeg (1/4 tsp)
- 122 g granulated sugar (1/2 cup + 2 Tbsp)
- 2 large eggs
- 215 g buttermilk (3/4 cup + 1 Tbsp)
- 85 g butter (6 Tbsp),melted and slightly cooled
- 10 g vanilla extract (2 tsp)
Cinnamon Sugar Topping
- 71 g butter (5 Tbsp), melted
- 150 g granulated sugar (3/4 cup)
- 8 g ground cinnamon (1 Tbsp)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the freshly milled soft white wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.270 g freshly milled soft white wheat flour (2 1/4 cups),8 g baking powder (2 tsp),3 g baking soda (1/2 tsp),2 g salt (1/2 tsp),2 g ground cinnamon (1 tsp),1 g ground nutmeg (1/4 tsp).
- In a large bowl, whisk the sugar and eggs until well combined. Add the buttermilk, melted butter, and vanilla and whisk until combined.122 g granulated sugar (1/2 cup + 2 Tbsp),2 large eggs,215 g buttermilk (3/4 cup + 1 Tbsp),85 g butter (6 Tbsp),melted and slightly cooled ,10 g vanilla extract (2 tsp).
- Add the dry ingredients to the wet ingredients. Gently fold just until no dry flour remains. Do not over mix.
- Let the batter rest for 5 minutes to allow the freshly milled flour to hydrate.
- Divide the batter evenly between the 12 paper liners.
- Bake for 15–18 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack.
- Place the melted butter in a shallow bowl and stir the sugar and cinnamon together in a separate shallow bowl. Dip the top of each slightly warm muffin into the melted butter, allowing any excess to drip off, then dip into the cinnamon sugar mixture until generously coated.71 g butter (5 Tbsp), melted,150 g granulated sugar (3/4 cup),8 g ground cinnamon (1 Tbsp).
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.