Doughnut Muffins

11:34 AM
These Doughnut Muffins taste just like a cake doughnut.  The perfect way to have a doughnut fix without deep frying.  

These Doughnut Muffins taste just like a cake doughnut.  The perfect way to have a doughnut fix without deep frying.

Doughnut Muffins, "what a concept", was my first thought when I saw these muffins over at Sugarcrafter's.

They have been the big buzz over the internet in the last months. Last week, I just had to make them and try them out for myself.

I can tell you these muffins scream yumminess to go with that morning cup of coffee or why not right now  if your mouth is watering!

Doughnut Muffins
original recipe source: Tasty Kitchen

  • 1-¾ cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon
  • ⅓ cups Oil
  • ¾ cups White Sugar
  • 1 whole Egg
  • ¾ cups Milk
Topping:

  • ¼ cups Butter
  • ⅓ cups White Sugar
  • 1 Tablespoon Cinnamon
Preheat the oven to 350 degrees and spray a muffin pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, salt, and spices.

In another medium bowl, stir together the oil, sugar, egg, and milk. Add the dry ingredients to the wet ingredients and stir just until combined.

Spoon the batter into the muffin pan and bake 15-20 minutes or until a toothpick inserted into the center comes out clean.

While the muffins are baking, melt the butter. In a small bowl, whisk together the cinnamon and sugar. 

When the muffins are done, carefully remove them from the pan.

While they are still warm, dip each one first into the melted butter, and then in the cinnamon-sugar to coat.

Allow to cool a few minutes before serving.


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Kay Little
Kay Little

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