Total TimePrep: 30 min. Bake: 20 min.
- 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.
Nutrition Facts1 muffin: 386 calories, 17g fat (10g saturated fat), 77mg cholesterol, 394mg sodium, 54g carbohydrate (30g sugars, 1g fiber), 5g protein.
May 22, 2019
Dry, didn't do it for my family. Kind of blah!
Dec 18, 2017
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.
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..
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.
Feb 21, 2016
Tasteless. Made one test and threw the rest of the batter away.
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!
Sep 8, 2015
Made them exactly as noted. They were ok. As per [email protected] they were bland.
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.
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.
Mar 1, 2015
they are okay for muffins, but do not taste like doughnuts.