Grease a 12-cup muffin tin well (or line with paper liners if preferred).
2. Make the Batter:
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Add egg, milk, oil, vanilla, and sour cream. Mix until smooth.
Slowly stir in boiling water — batter will be thin. That’s okay!
3. Bake:
Divide batter evenly among muffin cups (fill about ⅔ full).
Bake 18–20 minutes, until tops are golden brown and a toothpick inserted comes out clean.
Let cool in pan 5 minutes, then remove muffins to a wire rack.
4. Coat in Cinnamon Sugar:
While muffins are still warm, brush or dip tops in melted butter.
In a shallow bowl, mix sugar and cinnamon.
Roll buttered tops in cinnamon sugar mixture until fully coated.
5. Serve Warm:
Best served immediately while still warm and crispy!
Store leftovers in an airtight container at room temp for up to 2 days (reheat briefly in microwave or toaster oven to restore crispiness).
💡 Tips & Variations:
Extra cinnamon? Add ½ tsp cinnamon to the batter too!
Gluten-free? Substitute GF all-purpose flour blend (add ½ tsp xanthan gum if not included).
Vegan? Use plant-based butter, egg replacer, and almond milk; skip sour cream or use coconut yogurt.
Add nuts? Sprinkle chopped pecans or walnuts into the cinnamon sugar before coating.
Make ahead? Bake muffins ahead, store unfrosted, and coat in cinnamon sugar just before serving.
These cinnamon sugar donut muffins are soft, sweet, and perfectly spiced — exactly like your photo! The buttery, sugary crust and tender crumb make them impossible to resist.
Let me know if you want a chocolate-glazed version, a maple-brown sugar twist, or a mini donut hole adaptation! 🍩🍯✨ (Perfect for breakfast, brunch, or a sweet afternoon treat.)
