- 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 forDoughnut Muffins
"This is a fast and easy recipe to follow. The yield is 24, not 12; I thought I did something wrong when I filled one tray and had a lot left over. There were a few comments that I noticed that I can mostly agree with. One, they're on the drier side. They're not too dry at all, just drier than I thought they'd be. To combat the dryness, providing I didn't over-mix the wet with dry or overcook, I may replace the milk with buttermilk or even yogurt could work. I think this recipe is versatile enough to withstand some experiment. They're not bland exactly, but they're not a flavor explosion. This is easily fixed by doubling the spices. I prefer how they came out because they're not overpowering. I can see easily adding pumpkin spice or all spice just to change things up. Finally, I don't get the donut part of this recipe. There doesn't seem to be any taste that tells me this is like a donut. They're just good muffins that pair well with my cinnamon tea this morning."
"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."
"Tasteless. Made one test and threw the rest of the batter away."
"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 protected] 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."
"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."