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Cake Doughnut Muffins

These Cake Doughnut Muffins are a delicious and easy homemade treat! A sweet light cinnamon flavoured muffin with a scrumptious cinnamon sugar mix on top.

There are fewer ingredients in life that go together better than cake, cinnamon and sugar. And these Cake Doughnut Muffins are basically these 3 ingredients all wrapped up in one delicious treat. Don’t they just sound so warm and squishy?! Cake. Doughnut. Muffin. My 3 favourite things all in one recipe.

Cake Doughnut Muffins

Cake Doughnut Muffins? Or Cake Donut Muffins?

Or Snickerdoodle Muffins? What to call them, what to call them? Well, because I live in Canada, we would first call them Cake Doughnut Muffins. But they also remind me of Snickerdoodles, so maybe they should be called Snickerdoodle Muffins. Whatever you want to call them, just know they’re delicious.

Cake Doughnut Muffins

Perfect for breakfast, snacks or dessert.

This is a great recipe for those days when you need something to snack on or something for the kids lunches, because almost everyone likes them. And they’re easy to make with simple ingredients you likely have in your pantry already.  In fact they’re so easy, you should have your kids make them, they’re a great beginner baking recipe.

Easy enough for the kids to make!

My kids have finally reached that age where they are big helpers in the kitchen. They’re old enough to complete a recipe from beginning to end without much involvement from me. At first I actually found it a bit hard to have them take over in the kitchen, but I have learned to embrace and really appreciate it. If they want to bake cookies or make lunch, I’m all for it. Their contribution to our family in ways like this are invaluable. It takes a lot of pressure off of me, and provides great learning for them. I love it. In fact, my daughter made these muffins, and they’re delicious! Don’t they look great?

Cake Doughnut Muffins

If you’re looking for a simple and delicious muffin recipe, this one is for you! These are also SO good with raspberry jam spread on them. Yum yum yum. I hope you enjoy them!

Cake Doughnut Muffins

Cake Doughnut Muffin Recipe Tips

  • Don’t overmix the batter or the muffins will be chewy.
  • Fill the muffin cups 2/3 full of batter.
  • Freezing: These muffins freeze well! Just store them in an airtight container or ziplock bag in your freezer for up to 3 months.
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Cake Doughnut Muffins

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These Cake Doughnut Muffins are a delicious and easy homemade treat! A sweet light cinnamon flavoured muffin with a scrumptious cinnamon sugar mix on top.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 medium muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Units Scale

Muffin:

  • 1 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup oil (canola or vegetable)
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup milk

Topping:

  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Whisk together the flour, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk together the oil, sugar, egg and milk.
  4. Add the wet ingredients to the dry ingredients and gently combine. Don’t over mix the batter or the muffins will be chewy.
  5. Line a muffin tin with 12 paper muffin cups, then fill them about 2/3 full with the batter.
  6. Bake for 20-25 minutes.

While the muffins are baking, make the topping: the melted butter and cinnamon/sugar are to be prepared separate!

  1. First melt the butter in one bowl.
  2. Combine sugar and cinnamon in a separate bowl.
  3. As soon as the muffins come out of the oven, remove them from the tin.
  4. Dip muffin tops in butter, then dip in sugar/cinnamon mix.
  5. Enjoy!

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Have a delicious day!

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22 Comments

  1. Hi Jo Anna,
    What a fabulous muffin! Cake doughnut in a muffin, well it doesn’t get much better than that. Great recipe! Thanks for sharing with Full Plate Thursday and come back soon!

  2. Loved this recipe, thank you!

    I subbed 5 Tbs. MILA and water for the Oil and they were still light, fluffy, sugary and oh-so-edible at our after school picnic.