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Cinnamon Doughnut Muffins

 Cinnamon Doughnut Muffins
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. -Shar
10 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups 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 Eggland's Best Egg, lightly beaten
  • 3/4 cup milk
  • Jam
  • TOPPING:
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

Directions

  • 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.
  • 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.
  • Place melted butter in a small bowl; combine sugar and cinnamon in

2 of 2

Cinnamon Doughnut Muffins (continued)

Directions (continued)

  • another bowl. Immediately after removing muffins from the oven, dip
  • tops in butter, then in cinnamon-sugar. Serve warm. Yield: 10
  • standard-size muffins.
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.