Sunday, January 9, 2011

Doughnut Muffins

I have already exposed my love of doughnuts in a previous blog post, so I do not think it will be much of a shock to now reveal my love of muffins.  Hand me a warm blueberry muffin, I'll find a nice cozy chair, and I am all set!  When I saw that two of my most favorite treats were combined in this recipe I just knew I had to give it a try.

I was heading to a New Years brunch last weekend and figured this would be a great item to add to the table.  The doughnut muffins exceeded my expectations and also those of my friends and office mates.  One friend who is lucky enough to have sampled many of my experiments ;) said these were her absolute favorite out of everything I have ever brought to the office and another demanded they get posted on the blog ASAP.  So here we are...

These muffins taste so great that your taste testers will think they are fried when they are really baked.  The muffins are perfectly soft and the cinnamon and sugar coating makes you think you are truly eating a doughnut.  If you'd like to add a little flare, cut the muffin in half and spread a bit of dulce de leche or nutella on the inside.  That will surely take it up a notch!

Doughnut Muffins


For the muffins:
3 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp ground nutmeg
1/4 tsp baking soda
3/4 cup milk
2 Tbsp buttermilk
10 Tbsp unsalted butter, at room temperature
3/4 cup plus 2 Tbsp sugar
2 large eggs, at room temperature

For the cinnamon-sugar coating:
2 cups sugar
2-3 Tbsp ground cinnamon
8-10 Tbsp unsalted butter, melted


Preheat the oven to 375 degrees F.  Grease and flour 2 mini muffins tins.

In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.

In a separate bowl, whisk together the milk and buttermilk.

In a large bowl, beat the butter and sugar with an electric or hand mixer until light and fluffy.  Beat in the eggs, one at a time, until just combined.  With the mixer on low speed, beat in one fourth of the dry ingredients.  Then beat in one third of the milk mixture.  Continue to alternate until all ingredients are incorporated, finishing with the dry ingredients.  Do not over mix- the batter will be heavy, it's ok.

Fill the prepared muffin tins about 3/4 full with batter.  If you have batter left over then you can grease another muffin tin or two and fill those as well.  The recipe I followed said it would yield 24 muffins, but I ended up with about 36.  Bake until lightly golden and firm to the touch, 15-20 minutes.  Let the muffins cool in the pan for 5 minutes.  Remove the muffins from the tins and transfer to a wire rack set over a baking sheet. 

To coat the muffins:  Combine the sugar and cinnamon in a resealable plastic bag.  Roll each muffin in the melted butter, making sure to coat the entire surface.  Place a few muffins in the plastic bag and shake well to coat.  Repeat until you've finished all of the muffins.

Serve warm or at room temperature.

Happy New Year!


  1. doughnut muffins have been on my to make list forever - your muffins look great! I need to get baking.

  2. I've been wanting to try donut muffins - they look "healthier" and easier because there isn't any frying required. I want to do a chocolate version, perhaps I swap out cocoa powder for a small portion of the flour.

  3. What a great addition to the brunch, Jess!!! These were so sugary and fried tasting and DELICIOUS!

  4. Steph- great excuse to finally make these!
    Victoria- Please let me know how the muffins turn out if you try the chocolate version!

  5. doughnut muffins...that is a great idea! bringing two yummy things together is always a good idea though :)

  6. Yum...that would so hit the spot right about now. I must try these. ;)

  7. This recipe sounds great, I am anxious to try it. Your blog has some wonderful recipes so I am now your newest follower. Thanks for sharing, I look forward to some great treats.

  8. This looks so cute and delicious. I think my husband will like these with milk. Thanks for sharing.

  9. My mom used to make these on special occasions and I adored them. I had to laugh when Victoria said they are "healthier looking" then doughnuts. There is nothing healthy about these (white flour muffins coated with butter, rolled in sugar?), but they so-o-o good. Make 'em once in a blue moon and make up your mind to enjoy them without guilt.

  10. I agree, but I do plan to try to make these healthier for my father who maintains a low-fat diet. My idea is to use a reduced fat butter, egg whites, unsweetened applesauce, and Splenda. I'm not sure how they will turn out, but if they are any good I will certainly share them with everyone!

  11. nava@BodaciousBiscottiJanuary 11, 2011 at 4:59 PM

    The best of both worlds - how great!!!!
    I am already savoring them - I can almost smell them-
    On the agenda for tomorrow - Doughnut Muffins, for sure!

  12. Definitely going to make some of these!

  13. Congrats on making Top 9. This looks like a good alternative to Auntie Anne's prezels. Will give it a try!

  14. these look exactly like these cinnamon puff muffins i get at a cafe near my house, but ive never found a similar recipe. thanks so much! this helps me out a lot!

  15. Looking at this post is making me salivate! Seriously! I live in Paris, and while there are tons of yummy pastries here, there are no doughnuts or muffins in sight. I would give anything to eat a warm muffin right now! This recipe looks delicious!!!

  16. These look so divine, and I'm guessing (hoping?) that because they aren't fried like doughnuts, they will still be nice and fresh the next day (I'm one of those people who eats one cookie and then puts the tin back, but I hate wasting food, so it breaks my heart to see things go stale before I can convince my friends to come over and eat them for me!)- thanks!

  17. I had a bunch of leftover muffins after my brunch, so I brought them to work the next day. People went nuts, so they were definitely as delicious the day after! Good luck and enjoy!