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Doughnut Muffins Recipe

Doughnut Muffins Recipe

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. YIELD: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


  • 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.

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

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Reviewed Apr. 12, 2016

"Love these. fast, easy, delicious. Have made them for breakfast and once late afternoon for hubbies snack while watching tv. Very easy good.."

Reviewed Feb. 25, 2016

"These were fantastic. I made them as mini muffins and got nearly 5 dozen. (Should make at least 2 dozen regular sized muffins). They were fabulous in bite sized portions. The perfect ratio of topping to muffin. They taste best warm though so heating them in the microwave just until warm really brings out the flavor. I will absolutely make these again."

Reviewed Feb. 21, 2016

"Tasteless. Made one test and threw the rest of the batter away."

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."

Reviewed Feb. 19, 2015

"I got 18 instead of 12. They were tasty, and I agree that the topping was necessary, but I got the amount down significantly and it still worked. A glaze would have worked as well."

Reviewed Dec. 28, 2014

"Great quick replacement for doughnuts. I also made some glaze with powdered sugar and did half of them glazed. If you use standard size muffin tins and fill them all the way to the top, you will get exactly 12."

Reviewed Aug. 30, 2014

"These muffins NEED the topping in order to taste like a donut. Otherwise, they are kinda bland."

Reviewed Jul. 20, 2014

"These muffins were very light and fluffy tasting. I will say that my batch made 18 not 12 and the muffins cups were very full. If I make these again, I will definitely use the coarse sugar as I think that was a key ingredient for making these go from OK to fab. Ours were just OK and not all that fabulous with the regular cinnamon and sugar coating on the top."

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!"

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."

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."

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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