Cinnamon Sugar Donut Muffins with Jaca

By Jaca Kitchen · · Updated

These sugar-free cinnamon sugar donut muffins swap every bit of sugar for Jaca allulose, giving you the same buttery, tender crumb and crackly cinnamon coating with just 1 gram of sugar per muffin. They taste like an old-fashioned cake doughnut — no frying required — dipped in butter and rolled in cinnamon "sugar" while still warm.

This is a Jaca-adjusted, healthier version of the classic doughnut muffin: every bit of granulated and brown sugar is replaced with Jaca allulose at twice the amount, so you keep the sweetness and the golden crackly top without the added sugar.

Prep: 15 minutes · Bake: 15–17 minutes · Makes: 12 muffins

Ingredients:

For the muffins:

  • 4 tablespoons (57 g) butter, softened
  • 1/4 cup (50 g) vegetable oil
  • 1 cup Jaca allulose (replaces 1/2 cup granulated sugar)
  • 2/3 cup Jaca allulose (replaces 1/3 cup packed brown sugar)
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 to 1 1/4 teaspoons ground nutmeg
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 2/3 cups (320 g) all-purpose flour
  • 1 cup (227 g) milk

For the cinnamon "sugar" coating:

  • 6 tablespoons (85 g) butter, melted
  • 1 cup Jaca allulose (replaces 1/2 cup granulated sugar)
  • 2 1/2 teaspoons ground cinnamon

Instructions:

  1. Preheat oven to 400°F and grease a standard 12-cup muffin pan (or line and spray). Jaca allulose browns faster than sugar, so we bake a little cooler than the classic 425°F — keep an eye on the tops.
  2. Beat the butter, vegetable oil, and both amounts of Jaca allulose until smooth.
  3. Add the eggs and beat to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Add the flour and milk in alternating additions — about a third of the flour, half the milk, another third of flour, the rest of the milk, then the final flour — mixing just until combined.
  6. Spoon the batter evenly into the muffin cups, filling them nearly full.
  7. Bake for 15–18 minutes, until pale golden and a toothpick inserted in the center comes out clean.
  8. Cool the muffins for 2 minutes. Meanwhile, melt the coating butter and stir together the 1 cup Jaca allulose and cinnamon in a shallow bowl.
  9. Dip each muffin top in the melted butter, then roll in the Jaca cinnamon "sugar" until generously coated. Serve warm.

Prep time: 15 minutes · Cook time: 17 minutes · Total: ~32 minutes · Servings: 12 muffins