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Doughnut Muffins Recipe
Doughnut Muffins Recipe photo by Taste of Home

Doughnut Muffins Recipe

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After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. —Morgan Botwinick, Richmond, Virginia
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 muffin equals 386 calories, 17 g fat (10 g saturated fat), 77 mg cholesterol, 394 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.


  1. 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.
  2. 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.
  3. Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Yield: 1 dozen.
Originally published as Doughnut Muffins in Simple & Delicious August/September 2013, p40

Nutritional Facts

1 muffin equals 386 calories, 17 g fat (10 g saturated fat), 77 mg cholesterol, 394 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

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Reviewed Sep. 13, 2015

"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!"

Reviewed Sep. 8, 2015

"Made them exactly as noted. They were ok. As per they were bland."

Reviewed Sep. 8, 2015

"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."

Reviewed Mar. 30, 2015

"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."

Reviewed Mar. 1, 2015

"they are okay for muffins, but do not taste like doughnuts."

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