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Cinnamon Doughnut Muffins Recipe
Cinnamon Doughnut Muffins Recipe photo by Taste of Home

Cinnamon Doughnut Muffins Recipe

Read Reviews (14)
4.52 14
Publisher Photo
Meet the Cook: All five of our children are grown...in fact, we now have five grandchildren. But, back when they were youngsters, they loved these as after-school treats and as part of Sunday brunch. The house my husband and I live in is unusual - a little old country schoolhouse built in the 1800's! We are just about done remodeling it and ready to get started with adding a greenhouse. -Sharon Pullen, Alvinston, Ontario
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 10 servings

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups sugar
  • 1/3 cup canola oil
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • Jam
  • TOPPING:
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 288 calories, 13 g fat (4 g saturated fat), 36 mg cholesterol, 240 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
  3. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm. Yield: 10 standard-size muffins.
Originally published as Cinnamon Doughnut Muffins in Country Woman May/June 1995, p31

Nutritional Facts

1 serving (1 each) equals 288 calories, 13 g fat (4 g saturated fat), 36 mg cholesterol, 240 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cinnamon Doughnut Muffins(14)

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2014

Good but nothing spectacular for us. Probably will not make again.

MY REVIEW
Reviewed Dec. 14, 2013

The first time I made these they were wonderful! The first one fell apart when I tried to dip it, but I just cooked them another minute or two and they were great!.

The second time I made them I didn't have enough muffin wrappers, so I poured the batter into a greased and floured 9x13 pan. No jam because their too thin, but they still bake in about 20 minutes. My kids love "muffin bread" just as much as muffins.

MY REVIEW
Reviewed Aug. 31, 2013

I am a TOH field editor and have made these as our 3 boys were growing up. They absolutely loved them! I would use homemade raspberry or rhubarb jam for the middle--so good!!!! My oldest son recently asked me to make them again when he was home visiting, and took the recipe home with him!

MY REVIEW
Reviewed Aug. 22, 2013

I made these with some apple cinnamon filling that I was given. They turned out delicious! We rolled them in the sugar topping... Yummy! A bit sweet for first thing in the morning, but good for brunch!

MY REVIEW
Reviewed May. 29, 2013

I grew up on these muffins!! I had forgotten them and when I came across this recipe I was so excited. My Mom always called them surprise muffins because she would use different fillings. Delicious!!

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