Donut Muffins

I prefer yeast doughnuts like the ones I made here.  But according to the book that Top Pot Doughnuts wrote, more people like cake donuts instead which is why they make lots of cake donuts at their shop.  So, if you are a cake donut person, then this recipe is for you!

Say you don’t want to fry something or you have to make something quick for a playdate, or brunch or dessert but not something too sweet.  These muffins fit the bill.  Doughnut Muffins are the #1 rated breakfast recipe at King Arthur Flour and for good reason.  They look beautiful, are easy to make and taste like a regular cake donut in muffin form.

Doughnut Muffins
yield 18

1/4 cup butter
1/4 cup vegetable (or canola) oil
1/2 cup (3.5 oz.) sugar
1/3 cup (2.5 oz) brown sugar
2 large eggs
1 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1-1 and 1/4 tsp. ground nutmeg ( I used 1.25 tsp. freshly grated nutmeg)
3/4 tsp. salt
1 tsp. vanilla
2 and 2/3 cup (11.25 oz)AP flour
1 cup milk

1 and 1/2 Tb. melted butter
3 Tb. sugar mixed with 1/2 tsp. ground cinnamon

1. Preheat oven to 425 degrees.  Line the muffin pan with liners or grease.  I prefer NO liners and lots of Baker’s Joy spray.  Using liners seems to diminish muffins.  (see Pamela Anderson’s “The Perfect Recipe” if you don’t believe me :-))

2.  In the mixing bowl, combine the butter, oil and sugars.

3.  Beat in the eggs.

4.  Add the baking powder, baking soda, nutmeg, salt and vanilla.

5.  Alternately add the flour and milk in 3-4 installments.  Always always begin and end with the flour.

6.  Divide the batter between the 18 muffin cups.  I had to fill mine almost to the top – so about 4 Tb. of batter each or one heaping large cookie scoop.

7.  Bake these for  15-17 minutes.  The toothpick test should be clean.

8.  After about 5 minutes, remove them from the hot pan and place on a wire rack.  When you can handle them, brush or dip the tops in butter.  Then, sprinkle or dip the tops in the cinnamon sugar mixture.  Serve warm.

If not serving immediately, I wrapped each individually in plastic wrap and stored in a plastic bag.  When eating the same day, I just put them in a plastic bag and sucked the air out of the bag with a straw.

Recipe mostly from King Arthur Flour


  1. I just made them for breakfast this morning so they were great. I changed it a little and added cinnamon to the batter because I have this great amish cinnamon that I love. I dipped the whole muffin in the butter and cin/sugar. They were excellent!! I might even try a little cloves next time because I love the taste of cloves. I was also thinking about cinnamon powdered sugar for the outside!! Thanks for the great recipe!!

    1. Is it just cinnamon from the Amish store or is it different from the Vietnamese/ Saigon varieties? I’m intrigued! And I LOVE cloves, too. It is probably my favorite spice behind cinnamon.

Leave a Reply

Copyright © 2011 - 2024 Mary Ellen Riley All Rights Reserved. WP Plugins