Cinnamon Muffins (Apple Donut Muffins)

These cinnamon muffins are a cross between mini muffins and donut holes. They are a mini muffin shape with a soft and fluffy donut texture coated in cinnamon goodness.

When I was testing out this recipe, I was going for an applesauce-based muffin. Once I took a bite of the baked mini muffins, I felt like I was taking a bite into a classic donut so I immediately thought to coat a few in cinnamon sugar. Coating them in cinnamon sugar made them taste like freshly baked cinnamon donuts from a bakery and I couldn’t believe how simple these were to whip up. So whether you want to call these cinnamon muffins or apple donut bites, I’m sure these won’t last long in your house after you make them!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES
• CINNAMON MUFFINS RECIPE

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these cinnamon muffins:

• Applesauce: For sweetness and apple flavor in the muffins.
• Flour: I used all-purpose flour in this recipe. I haven’t tested a different type of flour, but a flour with a similar texture should also work.
• Egg: Used as a binder to help hold the muffins together.
• Milk: I use full fat whole milk, but any type of milk may be used.
• Oil: Helps ensure that the muffins turn out moist. I used avocado oil, but any type of neutral-tasting oil will work as well.
• Maple Syrup: The main source of sweetness for these muffins
• Cinnamon: Main spice for that special cinnamon flavor.
• Baking Powder: Leavening agents to help the muffins rise.

PROCESS

1. Add the unsweetened applesauce, milk, egg, oil, and maple syrup to a bowl and whisk until smooth.
2. To the same bowl, add in the flour, baking powder, and cinnamon and mix until smooth. Do not overmix.
3. Place 1 tablespoon of batter into the cups of a mini silicone muffin pan. If you are not using a silicone muffin pan, spray the mini muffin pan well before pouring in the batter.
4. Bake the mini donut muffins for 15 minutes and let them cool completely before removing them from the pan.
5. For an optional cinnamon coating, mix together the sugar and cinnamon until combined. Lightly brush the muffins with melted butter and dip them into the cinnamon sugar mixture to coat, shaking off any excess mixture.

STORAGE INSTRUCTIONS

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Flour: The all-purpose flour may be substituted with a different type of flour that is similar in texture but keep in mind that different flours absorb liquids differently so the amount needed may vary. See the recipe video above to see what the batter consistency should look like if you are choosing to use a different flour.
• Egg: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Milk: You may replace the milk with a dairy free alternative like coconut milk or oat milk.
• Oil: Any neutral-tasting oil may be used (ex: avocado oil, coconut oil, extra light-tasting olive oil, etc). You may also replace the oil with equal parts melted butter.

RECIPE NOTES

• This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 

Here are some other muffin recipes that you may like!

• Spinach Banana Muffins
• Chocolate Chip Oat Muffins
• Pumpkin Muffins

CINNAMON MUFFINS RECIPE