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Doughnut Muffins Recipe
Doughnut Muffins Recipe photo by Taste of Home

Doughnut Muffins Recipe

Read Reviews (4)
5 4
Publisher Photo
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

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1-1/4 cups 2% milk
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached 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
  • COATING:
  • 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.

Directions

  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.

Reviews for Doughnut Muffins(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 8, 2014

Who doesn't like doughnuts or muffins especially when they are combined together!! These rich and spiced muffins are delicious and so easy. I used my mini loaf pans and got 4 loaves out of this recipe. I sprinkled the cinnamon and sugar on top of the loaves before baking. Smelled so good when the were baking! Would be a great addition with brunch!

MY REVIEW
Reviewed Aug. 6, 2013 Edited Oct. 31, 2013

I made these muffins over the weekend and they were absolutely delicious. I also added some extra cinnamon to the batter but otherwise followed the recipe as it was printed. My husband is not big on muffins but he really liked these. They really do taste like doughnuts without the deep frying. I also shared with three of my neighbors and they also really liked them. I will definitely make these again.

MY REVIEW
Reviewed Jul. 4, 2013

One more thing...I used a 3/4 oz. cookie scoop and the batch made 12 regular sized muffins and 24 mini muffins. The reg. sized muffins weren't as full, but they were great for my 5 small kids.

MY REVIEW
Reviewed Jul. 4, 2013

If you make them as mini muffins, they taste just like the state fair mini donuts coated in cinnamon and sugar. The regular sized muffins lose a little of that flavor. I added 1/4 tsp. extra cinnamon to the batter, but otherwise followed the directions exactly and they were a huge hit!! My husband and I joked that anything with that much butter in the batter and then rolled in butter and cinnamon and sugar ought to be delicious...and they were!

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