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Air Fryer Cinnamon Sugar Donut Muffins

Bake light and airy Cinnamon Sugar Donut Muffins in the air fryer or the oven. Then, roll in melted butter and cinnamon sugar for a healthier sweet treat!
Prep Time16 mins
Cook Time14 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Air Fryer, Cake
Servings: 16 Muffins
Calories: 287kcal
Author: Clean Fingers Laynie


Donut Muffin Ingredients

  • 2 ¾ cups (13 3/4 oz) All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 cup (7 oz) Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Ground Nutmeg
  • 1 cup Buttermilk
  • 8 tbsp Unsalted Butter Melted
  • 2 large Eggs
  • 1 large Egg Yolk

Coating Ingredients

  • 3/4 cup Sugar
  • 1 tsp Ground Cinnamon
  • 8 tbsp Unsalted Butter Melted


Donut Muffin Preparation

  • Preheat Air Fryer by setting it to 350 degrees for 4 minutes.
  • In a mixing bowl, whisk together flour, cornstarch, sugar, baking powder, salt, and nutmeg.
  • In a separate mixing bowl, whisk together buttermilk*, melted butter, 2 eggs, and egg yolk.
  • Add wet ingredients to dry ingredients and mix until just combined. Do not over mix!
  • Add 8 silicone muffin cups to the Air Fryer basket. Using an ice cream scoop and 1/2 of the batter, fill muffin cups 1/2 of the way full.
  • Set the Air Fryer to 340 degrees and bake for 12-14 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.**
  • Remove donuts from muffin cups, and allow to cool on a baking rack for 5 minutes.
  • Repeat cooking process for remaining 1/2 of the batter.
  • **Oven Cooking Instructions: Spray a 12-cup muffin tin with cooking spray. Portion the batter evenly into each muffin tin cavity. In a preheated 400 degree oven, bake the donut muffins for 18-22 minutes, rotating the pan halfway through cooking.

Donut Muffin Coating Preparation

  • In a small mixing bowl, whisk together sugar and cinnamon until well combined.
  • While the muffins are still warm, working with one muffin at a time, brush the whole exterior with melted butter. Then roll the muffin in the cinnamon sugar mixture, pressing lightly to adhere the sugar, until the muffin is completely coated.
  • Return the muffin to the baking rack and allow to continue to cool for 15 minutes. Serve and enjoy!


Estimated Nutrition, Per Serving: Fat 13 g, Carbohydrate 39 g, Dietary Fiber g, Protein 4 g, Sodium 264 mg
*To make your own buttermilk, combine 1 cup of milk with 1 tablespoon of distilled vinegar or lemon juice. Allow to sit for 5-10 minutes, until the milk starts to curdle. 
Store any leftover donut muffins in an airtight container for up to 3-5 days.
–Recipe adapted from Cook's Country, from America's Test Kitchen.