- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1-1/4 cups 2% milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
- Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
- Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Yield: 1 dozen.
Reviews for Doughnut Muffins
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"First of all, this recipe makes 24 servings, not 12, so half it or you will be overrun with donut muffins. Nice dense texture, definitely needs a topping so I thought why not go crazy with them like my local donut shop does? I did some chocolate with sprinkles, some maple crunch, and some cherry. Delicious!"
"Made them exactly as noted. They were ok. As per email@example.com they were bland."
"I hate having to rate a recipe just to make a comment. Anyway, this is a variation of the ancient "Bisquick French Breakfast Puffs," although this is the first time I've seen brown sugar in the recipe. And no, they won't taste like a doughnut."
"I followed the recipe and they looked good but they were only OK for us--rather bland. We ate a few but discarded the rest."
"they are okay for muffins, but do not taste like doughnuts."