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.

Eggless Sugar Donut Muffins over a cooling rack

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!!

Eggless Sugar Donut Muffins over a cooling rack and a cup of coffee with a spoon

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

ingredients needed to make Eggless Sugar Donut Muffins with name tags.

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!
Eggless Sugar Donut Muffins closeup

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).

  1. Preheat the oven to 350º F (180º C). Lightly grease a standard muffin tin. 
  2. Mix dry ingredients. In a medium-sized mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  3. Combine wet ingredients. In a small bowl, add the buttermilk, oil, melted butter, apple cider vinegar, and vanilla extract and mix well to combine.
  4. Add the wet ingredients to the dry ingredients and stir just until combined. Please do not overmix.
  5. Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
  6. 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.
  7. 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.
overhead view of Eggless Sugar Donut Muffins in a muffin tin

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

Is it possible to use only oil in this recipe?

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.

Can I freeze the bake muffins for later use?

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!

Can I make mini muffins with this recipe?

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!

bitten Eggless Sugar Donut Muffin next to a cup of coffee

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Eggless Sugar Donut Muffins | Mommy's Home Cooking

Eggless Sugar Donut Muffins

Oriana Romero
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. 
4.78 from 18 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients
 

FOR THE MUFFINS:

FOR THE TOPPING:

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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.
Oriana’s Notes

 

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.
Extra 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. 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.
Store muffins in a sealed container or resealable plastic bag in a single layer. Tip: For better results, line the bottom of the container with a sheet of paper towel, then cover the top of the muffins with another sheet of paper towel.
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 and then foil before placing them in a freezer-safe bag. Thaw frozen in the refrigerator and then bring to room temperature before enjoying!
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 220kcalCarbohydrates: 27gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 24mgSodium: 119mgPotassium: 111mgSugar: 14gVitamin A: 295IUCalcium: 57mgIron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 220
Keyword breakfast brunch dessert donuts eggfree Eggless muffins recipe

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.

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4.78 from 18 votes (11 ratings without comment)

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28 Comments

  1. 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?

  2. 5 stars
    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.

    1. 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.

  3. 5 stars
    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

  4. 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.

  5. 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!

    1. 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 =)

  6. 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

  7. 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.

  8. 5 stars
    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!

  9. 5 stars
    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.

  10. 5 stars
    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!

  11. 5 stars
    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.

  12. 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 !

    1. 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.

  13. 5 stars
    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!

    1. 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!?

  14. 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

    1. 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. ?