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
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
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon
- Nutmeg (optional)
- Buttermilk – Learn how to make buttermilk substitute at home.
- Vegetable or canola oil – Any light-tasting oil will work.
- Unsalted butter
- Apple cider vinegar
- Pure vanilla extract
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.
- In a medium-sized mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- 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.
- 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 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 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. The muffins are done when a toothpick inserted in the center comes out clean.
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
Ingredients
- To get measuments in grams click the button above that says "metric"↗️
FOR THE MUFFINS:
- 1 1/2 cups all-purpose flour
- 1/2 cup 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 buttermilk
- 2 tablespoons vegetable oil
- 6 tablespoons 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:
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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.
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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.
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I like to pre-measure all my ingredients before I get started. This way, I have them ready to go, and I 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 great 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.
- Eggless Strawberry Muffins
- Eggless Banana Crumb Muffins
- Eggless Bakery-Style Chocolate Chip Muffins
- Easy Eggless Cornbread Muffins
- Eggless Banana Chocolate Chips Muffins
- Browse more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Mommy’sns
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
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- Kitchen Scale
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- Measuring Cup Set
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- Mixing Bowls
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- 12-Cup Regular Muffin Pan
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This post has been sponsored by Folgers Coffee. All thoughts and opinions are my own.
Originally posted February 2018, post content edited to add more helpful information, no change to the recipe in July 2021.
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. ?