Doughnut Muffins

Doughnut Muffins

I’m just going to come right out and say it…these muffins are delicious. I know, you’re probably thinking that I say that about a lot of the muffins that I bake. What can I say? I love muffins. I even love saying the word “muffin.” Call me crazy but it’s such a fun word to say.

To continue on with my love affair with these muffins, I must admit that they are by far the best tasting muffins I’ve had in…well…a long time and that’s saying something. Their fluffy insides coupled with their cinnamon and sugar coating creates a flavor that is enough to make anyone drool.

To quote my husband on this one, “They are so %&@$ing good! I eat them two at a time!” Are you still not convinced? What if I told you that they taste just like doughnuts? I kid you not…they taste exactly like doughnuts hence the name Doughnut Muffins. Pretty clever, right?

Doughnut Muffins

Ingredients:

For the muffins:

  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup milk

For the coating:

  • 1/4 -1/2 cup butter, melted
  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Directions:

  1. Preheat oven to 350 degrees and grease a muffin tin.
  2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
  3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
  4. Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl. In another small bowl, combine the sugar and cinnamon.
  5. Shake muffins out of the muffin tin while the muffins are still hot.
  6. Dip muffins in the melted butter and then into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Now…go into your kitchen and start baking these. You will love them. I promise.

*Recipe from lemanda on Tasty Kitchen

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Comments

  1. I made the following substitutions for a healthier donut muffin (warning: still not super healthy :) )…

    1 3/4 cup flour -> 3/4 cup whole wheat flour (sifted), 1 c white flour.
    1/3 cups oil -> 1/3 cup unsweetened applesauce plus 1 tbsp oil
    3/4 cup sugar -> 1/2 cup sugar and 1/4 sugar worth of stevia (warning: do not replace all sugar with stevia, or the texture is all wrong)
    3/4 cup milk -> 3/4 cup skim milk

    I didn't make any replacements to the coating, since that's so integral for the doughnuty taste.

    Nutritional information before:

    270 calories (14.6g fat; 0.5g fiber; 18.7g sugar; 3.0g protein)

    Nutritional information after:

    185.8 calories (9.3g fat; 1.3g fiber; 9.0g sugar; 3.2g protein)

  2. I have a MASSIVE weakspot for anything that is covered in cinnamon and sugar. These look amazing. If I gain 5 pounds after eating them all by myself, I'm sending you my gym bill. You've been warned. :)

  3. The recipe is from a Betty Crocker book from the 60s, it is called the "French Breakfast Muffin". My mom used to make it for us–in mini muffin pans– for the first day of school.

  4. Great recipe and picture as always!I love these and seriously need to make some for my family this weekend they will flip for them.

  5. Maggy: You read my mind! I plan on baking a lot of these muffins/doughnuts tomorrow night to bring with me on Saturday. I think everyone will love them. They are delicious and will be perfect to serve in the morning!

  6. Oh…this brings back my childhood My mom made these as a special treat once or twice a year. There are sooo delicious and addicting! You will not be able to stop yourself- only after the sixth one will you begin to regret it!

    Thank you for bringing back a childhood favorite!

  7. These were amazing!! Thanks for bringing them yesterday to The BSP!!
    It was so nice to meet you.
    I just love the clean look of your site and your pictures are fantastic!!
    Happy Sunday!!

  8. THESE are the stuff dreams are made of!! THESE could end wars and bring World Peace!! THESE are perfection personified!! I'll stop now but only because I'm headed to the kitchen to make them!

  9. Thankful for the Big Summer Potluck..cause that's the roundabout way I ended up here; thanks go to Deb @smithbites.

    Sound delicious; not kidding making some now. Enough of this cereal business for breakfast; I'm craving this muffin!

  10. after you bake them, do you have to dip the entire muffin in the melted butter? in my head, i was thinking only the top since you prob don't want butter-soaked muffins. but your pic looks like its the whole thing???

    …can't wait til i actually make them!

  11. Anonymous: After you bake the muffins, immediately remove the muffins from the pan and dunk the entire muffin in the melted butter. I always dip the top and then the bottom to coat the entire muffin. Next, dip them in the cinnamon and sugar mixture and set on a wire rack. I promise they won't be butter-soaked!

  12. happylifehappywife: I’m sorry that they weren’t what you were expecting! To me, they remind me of the doughnuts that I used to get at the cider mill when I was a child. I guess we just have different thoughts when it comes to doughnuts. They are always a huge hit when I make them and they never last very long in my home because we devour them one after another. I brought them with me to the Big Summer Potluck event earlier this month and all of the attendees loved them. Thanks for trying the recipe!

  13. I have to tell you that I found this recipe through Juggling Motherhood. I've made these muffins about three times in the past month. They are THAT good. And they get a huge THUMBS UP from all those who have devoured them each time!

    Great easy recipe. It's my new favourite treat to bake!

  14. I've tried this recipe the other day and what can I tell you – these are heavenly! My initial plan was to freeze them so I could take one out every morning for my breakfast – well that didn't happen because they are JUST TOO GOOD! Thanks!

  15. I was excited to try and make these-but when I went to get the ingredients and I have no nutmeg. Any suggestions on a subsitute?

  16. You could try using Allspice or Ground Cloves (just make sure to half the amount). Or, you could add just a bit more Cinnamon and skip the Ginger/Ginger substitute altogether. I hope this helps!

  17. My kids love these, as do my neighbors now too! We just tried making them with blueberries and they were great. You just need to bake them about 5 minutes longer if using frozen blueberries (which we were since I freeze them in the winter for use in pancakes in the winter). I only add butter to the tops and roll the whole thing in the sugar cinnamon and it's just the right amount of sweet.

  18. I just made these and they are amazing!!! I am definitely saving this one! As my husband would say, "we should add these into the weekly rotation!"

  19. Can these be filled with jam in the middle before baking? Do you think it would affect the rising of the batter. My husband & I love
    Jelly filled donuts & muffins. I make homemade from scratch all
    The time. I want to make this receipe because it sounds soooooo
    Good :-)thanks, grandma jan :-)

  20. These were reaaaaally yummy; thanks! Any tips on how to get the muffins out easily? Do I just need to spray my pan more?? Do I need a different kind of pan entirely?? You talk about them "falling" out and mine have to be pried out with a knife (not always coming out in one piece!)

  21. I found a recipe in taste of home baking book for cake donut muffins that call for using jam in the middle. I made them on Sunday and made more today…sinfully delicious.

  22. I've just made this.. WOW, I ate three one after the other and had to leave the kitchen!Thought they'd be a bit greasy with the butter coating but hop, they are yummmm!! Thanks for the recipe!!

    Laura

  23. These were Absolutly Devine! I did run into all sorts of issues with the melted butter though. Which included severly burning 3 fingers :( Ohh Lord! ( like it was my first time in the kitchen ) LOL Anyhow, I ended up just dippin the tops into the butter and sugar mixture. Still fab!

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  30. My 9 year old granddaughter took a bit of one of these precious gems, stopped chewing and managed to say, Gram, " these are crazy good!" She is absolutely right. They have already become our favorite treat. So easy to make too. Thanks for a great recipe.

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