Doughnut Muffins

These muffins are the don’t judge a book by its cover of the baked goods world. While they’re nothing special to look at, they taste amazing, especially when they’re still warm. Soft, tender, and delicious! And with ingredients you probably have in your cupboard and fridge already, there’s no extra trip to the store.

If you’re not going to eat them all right away, you can easily freeze them. I wrapped each muffin individually in plastic wrap, then put them all in a ziploc bag in the freezer. I love the option of being able to pull one out when I want it.


Muffin Ingredients
2 ounces butter
1 3/4 ounces vegetable oil
3 1/2 ounces granulated sugar
2 1/2 ounces brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
11 1/4 ounces AP flour
8 ounces milk

Topping Ingredients
1 1/2 ounces melted butter
1 3/8 ounces cinnamon sugar

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).

Dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

Recipe from King Arthur Flour.


2 Responses to “Doughnut Muffins”

    Jason on 1 November 14th, 2017 9:07 am

    These muffins look delicious. Will definitely give the recipe a try.

    Rachel Shimon on 2 July 14th, 2019 11:36 pm

    I tried this recipe at home yesterday, and it turned out to be really delicious..
    Thank you so much for such a yummy recipe.
    Gonna save this and will share with others.
    Keep sharing 🙂

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