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Doughnut Muffins

 Doughnut Muffins
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
12 ServingsPrep: 30 min. Bake: 20 min.

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 McCormick® Pure 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
  • COATING:
  • 1 cup coarse sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup butter, melted

Directions

  • 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

2 of 2

Doughnut Muffins (continued)

Directions (continued)

  • 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.
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.