These Eggless Sugar Donut Muffins are soft and fluffy, and moist! They’re super easy to make and bake up in no time. Perfect for breakfast, brunch, snack, or even dessert.
Easy Eggless Sugar Donut Muffins Recipe Highlights
These Eggless Sugar Donut Muffins are so darn tasty. Yes, you read right… donut muffins!
I made us donuts masquerading as muffins. Or muffins pretending they’re donuts. Either way, they are D.E.L.I.C.I.O.U.S.
These Eggless Sugar Donut Muffins are loaded with buttery flavors and a tenderness that melts in your mouth while coated with irresistible cinnamon sugar on the outside.
One of the best parts about these eggless sugar donut muffins is that they are super easy to make! And unlike donuts, they’re baked and not fried.
A cup of coffee + an eggless sugar donut muffin = HEAVEN!!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Sugar: Regular white granulated sugar o caster sugar.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Spices: For extra flavor! I added ground cinnamon and nutmeg.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].
- Oil: Vegetable or canola oil – or any light-tasting oil of your preference.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Preheat the oven to 350º F (180º C). Lightly grease a standard muffin tin.
- Mix dry ingredients. In a medium-sized mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Combine wet ingredients. In a small bowl, add the buttermilk, oil, melted butter, apple cider vinegar, and vanilla extract and mix well to combine.
- Add the wet ingredients to the dry ingredients and stir just until combined. Please do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
- Bake the muffins for 20 – 25 minutes, or until they’re a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Allow muffins to cool for 2 – 3 minutes before removing them from the pan.
- Prepare the sugar coating. In a small bowl, mix sugar and cinnamon. In another small bowl, melt the 3 tablespoons of butter. Dip the muffins into the butter, then roll in the cinnamon-sugar mixture.
Quick Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the muffins as soon as the batter is ready.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Yes, it’s possible. In the case, add 1/2 cup (120 ml) of oil. Please, keep in mind that the butter adds a surprising amount of flavor, so if possible use a combination of oil a butter as the recipe calls.
Yes, you can. To freeze them, first cool the muffins completely. Then individually wrap the muffins first in plastic wrap then foil before placing them in a freezer-safe bag. To thaw frozen muffins in the refrigerator and then bring to room temperature before enjoying!
Yes! Bake at 350°F for about 15 – 17 minutes, or until a toothpick comes out clean. Be sure to check at 15 minutes to make sure they don’t overcook.
Storing & Freezing Instructions
Store Eggless Sugar Donut Muffins in an airtight container at room temperature for three to four days, then transfer to the refrigerator for up to one week.
Freeze Eggless Sugar Donut Muffins for up to three months. To freeze them, first cool the muffins completely. Then individually wrap the muffins first in plastic wrap then foil before placing them in a freezer-safe bag. To thaw frozen muffins in the refrigerator and then bring to room temperature before enjoying!
More Recipes You’ll Love!
- Eggless Strawberry Muffins
- Easy Eggless Cornbread Muffins
- Eggless Banana Crumb Muffins
- Easy Eggless Cornbread Muffins
- Eggless Bakery-Style Chocolate Chip Muffins
- Browse more recipes…
Eggless Sugar Donut Muffins
Equipment
Ingredients
FOR THE MUFFINS:
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon ground cinnamon
- 1 cup (240 ml) buttermilk
- 2 tablespoons (30 ml) vegetable oil
- 6 tablespoons (84 g) unsalted butter, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
FOR THE TOPPING:
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 3 tablespoons butter, melted
Instructions
For the muffins:
- Preheat the oven to 350º F (180º C). Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups. Tip: lightly grease the liners with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In a small bowl, add the buttermilk, oil, melted butter, apple cider vinegar, and vanilla extract and mix well to combine.
- Add the wet ingredients to the dry ingredients and stir just until combined. Please do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
- Bake the muffins for 20 – 25 minutes, or until they're a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Allow muffins to cool for 2 – 3 minutes before removing from pan.
For the topping:
- In a small bowl, mix together sugar and cinnamon.
- In another small bowl, melt the 3 tablespoons of butter.
- Dip the muffins into the butter, then roll in the cinnamon-sugar mixture.
Before You Get Started:
- Read and follow the recipe. Don’t sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake baking tip you’ll ever hear/read. I’m guilty of this, too! Sometimes I’m in a rush, and I don’t take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and you’ll get a better rise and texture in your final baked good.
- Pre-measure all my ingredients before you get started. This way, you’ll have them ready to go, and don’t forget anything. To measure, I highly recommend using a scale. If you haven’t used a scale before, don’t be intimidated. It’s actually easier than using cups and more precise, which is key for eggless baking. You can get a good kitchen scale online or in any local kitchen equipment store.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This post has been sponsored by Folgers Coffee. All thoughts and opinions are my own.
Originally posted in February 2018, the post content was edited to add more helpful information, no change to the recipe in July 2021.
Hello, I loved the muffins! They turned out so amazing. Thank you for this amazing recipe! I did want to check with you if I swap all purpose flour with wheat flour or may 50-50?
Hello Ag! If you use whole wheat flour, the texture will change. They will be denser and heavy. For best results, I recommend following the recipe exactly.
This has been my go to for awhile! I used a donut pan this morning and they came out perfect! We have an addition to our house hold that can’t have dairy and they still came out great using almond milk with about 1/8-1/4c of apple cider vinegar no sour flavor and fake butter country time almond oil “butter” sticks.
Hello Katie! It sounds like you nailed it! I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know.
Perfect! I have an egg allergy and this recipe is 100% better than any other eggless muffin recipe I’ve tried. They taste great and have the perfect texture. Definitely recommend
Hello Lexy! I’m so glad you loved these muffins! Thank you for sharing your wonderful feedback and review =)
What flour should I use if making this gluten free? I love all your eggless recipes as not only am I allergic to gluten, I am also allergic to egg and a few other things like all nuts.
Hello Brandy! You can substitute all-purpose flour for 1-to-1 Gluten-Free flour. Cup4Cup and Bob’s Red Mill are my favorite brands. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hi Oriana, I love your eggless recipes! Wanted to ask you that can I use self-rise flour in this recipe? I have a lot of self-rise flour and need to find a way to use it. 🙂 Thank you for the wonderful recipes!
Hello Kay! Yes, you can use self-rise flour. In that case, omit the baking powder called in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi
Iam going to try this recipe as it is eggless..
Please confirm the following
1. Is apple cider vinegar can.be skipped? Why it is added?
2. Isnt 2 tsp baking powder too much for this flour quantity?
Thanks
Hello Srividhya! 1- no 2- no. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this recipe today, and followed it exactly as per the instructions. It was just too good. Definitely a keeper. Will be making it over and over.
Hello TP! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Oh my word! These are so delicious! We’re having Muffins with Mom (Nana) and my nephew has a severe egg allergy so I found this recipe while searching Pinterest. It is hands down so much better than the other 5 muffin recipes I’ve made for this event. Thank you for sharing! They’re perfect!
Hello M! Wow…what a compliment. I’m so glad you and your family enjoyed it. Thank you so much for taking the time to come back and let me know!
Hello Oriana. I am new to your site and so glad that I found you. I tried out half the quantity of your delicious muffins and they were absolutely divine, soft and so delicious. They vanished in minutes. I will be baking another batch of these again tomorrow.
Had one question. Should i wait for the muffins to cool before adding the topping? Thx so much.
Hello Kaveeta! No, you can add the cinnamon sugar when they are still warm. Hope this helps. Thanks so much for trying my recipes and for your feedback. xo
OMG these were AMAZING!!! We have egg allergy in the family and was so excited to be able to make dounts without eggs. These were light, fluffy and delicious. Can’t say enough good things. A must have recipe that I am passing on to everyone. THANKYOU Oriana!
Hello Jamie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!
Hi, made the same muffins. But I was looking at a recipe with eggs and while making decisions to make eggless and got a little loose handed with the baking soda qty. The result was yummy and my friends and family loved them . However I could get that aftertaste of extra soda. Then I found Ur recipe. Intend to make another batch soon but I know they r gonna be yummy.thanks for Ur recipe.
Hello Shilpa! Thanks so much for your feedback and for trying my recipe.
Hi Oriana, thank you for posting so many eggless recipes!
Wanted to ask, is there any substitute for buttermilk? And if using the replacement in other recipes of yours that require buttermilk, is there any you would recommend not using the substitute for? E.g. the eggless chocolate cupcakes require buttermilk and apple cider vinegar.. would a buttermilk substitute work for that too?
Thank you !
Hello Mal! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps.
Another awesome muffin recipe. I’ve made donut muffins before but these are closer to donut like then the others. The kids all ate 2 and wanted more!
Hello Katie! These are addictive…so good! I am glad you and your family enjoy them. Thank you for taking the time to come back and let me know!?
Hi..just loved your recipe..but i want to try these in a small batch first..what quantities should i take to make 4 donut muffins?? Pls suggest
Hello Shilpi!! Thanks so much for your interest in my recipe. You’ll love these…they’re soooo good. I suggest you halve the recipe to make 6. You can always freeze the ones you don’t want to eat immediately. Please come back and let me know how you like them. ?