{The Back In The Day Bakery’s Cinnamon Sugar-Doughnut Muffins}

{The Back In The Day Bakery’s Cinnamon Sugar-Doughnut Muffins}

I was pretty excited about this recipe, because who doesn’t love cinnamon and sugar together?  Cinnamon toast crunch was my one of my favorite cereals growing up, I can’t go to Disneyland without buying a churro (though Costco’s is pretty good too!), and what would apple pie be without cinnamon and sugar?  I also love donuts but am too intimidating with the whole yeast and frying thing to try making my own.  These muffins looked like an easy substitute–nothing can replace a real donut but this comes close enough to hit the spot.

cinnamon sugar muffins - bakingattiffanys.com

Recipe notes: I found the muffins not quite sweet enough.  The cinnamon and sugar coating helps, but the muffins themselves could be a little sweeter.  I also didn’t think there was enough spiciness to the muffin batter and the coating.  While I only coated the tops with cinnamon and sugar (I didn’t want to get my hands dirty!), rolling the entire muffin in the topping would make for a more full flavor.  The recipe I’m providing reflect my personal changes to the original recipe.

cinnamon sugar muffins - bakingattiffanys.com

{The Back in the Day Bakery’s Cinnamon Sugar-Doughnut Muffins}


    • Muffins

    • 3 cups unbleached all purpose flour
    • 1/4 t. baking soda
    • 2-1/2 t. baking powder
    • 3/4 t. salt
    • 1/4 t. grated nutmeg
    • 1/3 t. ground cardamon
    • 1 cup + 2 T. buttermilk
    • 1/2 cup unsalted butter, at room temperature
    • 1 cup sugar
    • 2 large eggs, at room temperature


  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 T. cinnamon


    1. Muffins

    2. Preheat oven to 350F degrees, line or spray a 12 muffin tin
    3. Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamon in a bowl.
    4. In a separate bowl, cream together butter and sugar until light and fluffy on medium speed.
    5. Mix in eggs, one at a time.
    6. Mix in dry ingredients, alternating with the addition of the buttermilk, on low-medium speed, but being careful not to overmix.
    7. Evenly distribute the batter among the muffin cups (about 2/3 full). Bake for about 20-22 minutes or until a cake tester comes out clean.


  1. In one bowl, mix together the sugar and cinnamon. Pour melted butter into a separate bowl.
  2. When muffins are completely cool, roll the muffin in the melted butter then roll in the cinnamon and sugar coating.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)