Best 16 Doughnut Muffins Recipes

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Are you looking for a delectable treat that combines the light and airy texture of a doughnut with the convenience of a muffin? Look no further than doughnut muffins! These delectable delights are incredibly easy to make, requiring just a few simple ingredients and minimal effort. Perfect for breakfast, as a snack, or even as a fun dessert, doughnut muffins offer a unique and delicious way to satisfy your sweet tooth. In this article, we will explore the world of doughnut muffins, providing you with a variety of recipes that cater to different tastes and preferences. Get ready to embark on a culinary journey where fluffy doughnuts meet the classic charm of muffins, resulting in an irresistible treat that will surely become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

MINI DOUGHNUT MUFFINS



Mini Doughnut Muffins image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 48 mini doughnut muffins

Number Of Ingredients 12

4 tablespoons butter, softened, plus more for buttering the muffin tin
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup sugar
2 large eggs
1 cup milk
1 cup sugar
1 tablespoon ground cinnamon
1 tablespoon cocoa powder
1 stick (8 tablespoons) butter, melted

Steps:

  • For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
  • In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
  • Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
  • For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
  • Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

PUMPKIN DOUGHNUT MUFFINS



Pumpkin Doughnut Muffins image

These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
  • Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g

DOUGHNUT MUFFINS



Doughnut Muffins image

Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.

Provided by Debbie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 10

⅓ cup shortening
1 cup white sugar
1 egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 37.7 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 152.2 mg, Sugar 25.5 g

DOUGHNUT MUFFINS



Doughnut Muffins image

After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. -Morgan Botwinick, Richmond, Virginia

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 16

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
COATING:
1 cup coarse sugar
1 tablespoon ground cinnamon
1/3 cup butter, melted

Steps:

  • 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 Facts : Calories 386 calories, Fat 17g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

CINNAMON DOUGHNUT MUFFINS



Cinnamon Doughnut Muffins image

Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. -Sharon Pullen, Alvinston, Ontario

Provided by Taste of Home

Time 35m

Yield 10 servings

Number Of Ingredients 14

1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cups sugar
1/3 cup canola oil
1 large egg, room temperature, lightly beaten
3/4 cup 2% milk
10 teaspoons seedless strawberry or other jam
TOPPING:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. , Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.

Nutrition Facts : Calories 288 calories, Fat 13g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

MINI DOUGHNUT MUFFINS



Mini Doughnut Muffins image

Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite sized with none of the wait, once you've made them a few times you won't even have to look up the recipe. You can use any type of jam to fill these or simply eat them plain.

Provided by Martha Collison

Categories     HarperCollins     HarperCollins     Dessert     Kid-Friendly     Muffin     Jam or Jelly     Quick & Easy     Vanilla     Cupcake     Small Plates

Yield Makes 24 mini muffins

Number Of Ingredients 11

100g (7 tbsp) butter
75g (1/3 cup) superfine sugar, plus extra to dust
100g (3/4 cup) plain all-purpose flour
1/2 tsp baking soda
50g (1/4 cup) plain yogurt
1 egg
1 tsp vanilla extract or vanilla bean paste
1 tbsp raspberry jam
1 tbsp apricot jam
Special Equipment
You will also need a 24-hole mini muffin tray and two disposable piping bags.

Steps:

  • Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
  • Place the sugar, flour and baking soda in a bowl and combine.
  • In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
  • Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
  • While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.

CARAMEL APPLE DOUGHNUT MUFFINS



Caramel Apple Doughnut Muffins image

Welcome autumn and Halloween into your kitchen with these muffins. The recipe will remind you of cinnamon-sugar cake doughnuts. -Julie Ruble, Charlotte, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 4 dozen (scant 1 cup sauce).

Number Of Ingredients 21

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 medium apple, peeled and finely chopped (about 1 cup)
CARAMEL SAUCE:
3/4 cup sugar
2 tablespoons water
1/2 cup heavy whipping cream, warmed
2 tablespoons creme fraiche or sour cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
COATING:
1/3 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple., Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes., Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt., For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.

Nutrition Facts :

JELLY DOUGHNUT MUFFINS



Jelly Doughnut Muffins image

Adapted from the book "1 Mix, 100 Muffins". Made these and enjoyed the fact that they weren't too sweet! Did use much less butter and sugar for the topping - maybe 1/4 cup of butter and 2/3 cup sugar and would use even less next time as I had some leftover! Great for breakfast!

Provided by Redsie

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup superfine sugar
2 large eggs
1 cup low-fat milk
6 tablespoons sunflower oil or 6 tablespoons melted cooled butter
1 teaspoon vanilla extract
4 tablespoons strawberry jelly or 4 tablespoons raspberry jelly
1/2 cup butter
3/4 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Grease a 12-cup muffin pan or line with 12 muffin paper liners.
  • Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
  • Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
  • Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
  • Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
  • Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
  • Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
  • Serve warm or transfer to a wire rack and let cool completely.

DOUGHNUT MUFFINS



Doughnut Muffins image

Found this on the back of Clabber Girl baking powder.These are great muffins. I make them for all occasions. Love to make extra and freeze them.

Provided by crawfish pie

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 10

1 egg
1/3 cup oil
1/2 cup milk
1 1/2 cups flour, sifted
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
3 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Beat egg.
  • Add in oil and milk and continue to beat until mixed. Set aside.
  • Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.
  • Mix and fill muffin cups.
  • Combine sugar and cinnamon.
  • Sprinkle generously on top of each muffin.
  • Add a dollop of butter atop each muffin.
  • Bake at 400°F for 20 minutes.
  • NOTE: I add a couple of sprinkles of cinnamon to the batter.
  • I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix.

FRENCH DOUGHNUT MUFFINS



French Doughnut Muffins image

Make and share this French Doughnut Muffins recipe from Food.com.

Provided by coconutcream

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 large egg, beaten
1/2 cup 2% low-fat milk
1/3 cup margarine, melted
1 1/2 cups unbleached flour, plus -
2 tablespoons unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400. Lightly spray muffin tin.
  • Beat egg. Add 1/2 cup milk and 1/3 cup melted margarine.
  • Combine flour, 3/4 cup sugar, baking powder, salt, and nutmeg. Blend well with egg mixture.
  • Fill greased muffin tins 1/2 full.
  • Bake 15 minutes until browned.
  • Immediately remove muffins from pan and dip in remaining 1/3 cup margarine.
  • Roll in cinnamon/sugar/vanilla mixture.
  • Serve warm.

Nutrition Facts : Calories 244.9, Fat 10.9, SaturatedFat 2, Cholesterol 18.4, Sodium 237.4, Carbohydrate 34.7, Fiber 0.6, Sugar 21.4, Protein 2.7

KING ARTHUR FLOUR DOUGHNUT MUFFINS



KING ARTHUR FLOUR DOUGHNUT MUFFINS image

Categories     Breakfast     Bake     Quick & Easy     Muffin

Yield 12 muffins

Number Of Ingredients 16

Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup 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
2 2/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Steps:

  • 1) 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. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. 7) 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. 8) 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). 9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. 10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

JELLY DOUGHNUT MUFFINS



Jelly Doughnut Muffins image

These are delicious and seriously addictive!

Provided by Catherine Cappiello Pappas

Categories     Other Desserts

Time 25m

Number Of Ingredients 10

2 cup ap flour
1 cup white sugar
1/2 cup confectioner's sugar
2 teaspoons baking powder
1 egg
1 cup whole milk
2 tablespoons butter, melted
1 teaspoon vanilla
strawberry jam
white sugar

Steps:

  • 1. Preheat oven to 350 degrees F. Grease muffin tin, set aside. In a medium bowl, sift together flour, sugar, confectioner's sugar, and baking powder. In a separate bowl, whisk together egg, milk, butter, vanilla. Add mixture to dry ingredients. Fold batter until well incorporated and light. Pour muffin tins half way. Place about 1/2 teaspoon of jam in center of batter and fill the rest of muffin tin. Bake for about 20 minutes or until tester comes out clean. Let cool for a several minutes before rolling each doughnut in sugar and transferring to a lined cooling rack Serve and Enjoy!

GLAZED DOUGHNUT MUFFINS



Glazed Doughnut Muffins image

Make and share this Glazed Doughnut Muffins recipe from Food.com.

Provided by MJMommy13

Categories     Quick Breads

Time 25m

Yield 12 Muffins

Number Of Ingredients 17

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
3 tablespoons butter, melted
1 cup confectioners' sugar, sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Lightly grease a standard muffin tin or line with 12 paper muffin cups and grease the cups with non-stick vegetable oil spray; this will ensure that the paper cups peel off the muffins nicely.
  • In a medium-sized mixing bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until smooth.
  • Add the eggs, beating to combine.
  • Stir in the baking powder, baking soda, nutmeg, cinnamon, 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.
  • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners' sugar, vanilla and hot water. Whisk until smooth.
  • When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
  • Serve warm, or cool on a rack and wrap airtight.
  • Muffins will keep at room temperature for about a day.

Nutrition Facts : Calories 323.2, Fat 13.1, SaturatedFat 5.6, Cholesterol 51.6, Sodium 300.6, Carbohydrate 47, Fiber 0.9, Sugar 24.2, Protein 4.7

DOUGHNUT MUFFINS



Doughnut Muffins image

This is a great muffin for those who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (minus the deep-fat frying) than anything else. Try adding dried fruit and/or nuts to the batter, as well as a garnish of your favorite jam or preserves. Recipe courtesy of King Arthur Flour.

Provided by dojemi

Categories     < 30 Mins

Time 25m

Yield 12 muffins

Number Of Ingredients 14

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 -1 1/4 teaspoon ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups unbleached all-purpose flour
1 cup milk
3 tablespoons melted butter
3 tablespoons cinnamon sugar

Steps:

  • 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).
  • Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply 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.

Nutrition Facts : Calories 295.6, Fat 13.2, SaturatedFat 5.7, Cholesterol 55.9, Sodium 289.3, Carbohydrate 39.9, Fiber 0.8, Sugar 17.6, Protein 4.7

DOUGHNUT MUFFINS



Doughnut Muffins image

Make and share this Doughnut Muffins recipe from Food.com.

Provided by recipe czarina

Categories     Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

3 cups flour
3/4 cup sugar
1/8 cup sugar
1/2 tablespoon baking powder, plus
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
1/4 cup butter, more if needed
1 cup sugar
1 tablespoon ground cinnamon

Steps:

  • 1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
  • 2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed inches In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.
  • 3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.
  • 4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
  • 5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

DOUGHNUT MUFFINS



Doughnut Muffins image

How delish! I found the recipe in one of my brunch inspired recipe books. I like it especially because the ingredients are mostly staples from my pantry...I always have them on hand. I made these as a simple little gift of thanks for a friend and got rave reviews. Enjoy!

Provided by -Blythe-

Categories     Breakfast

Time 15m

Yield 12 muffins

Number Of Ingredients 12

6 ounces butter, softened, plus extra for greasing
1 cup superfine sugar
2 large eggs, lightly beaten
2 1/2 cups all-purpose flour, generous portion
3/4 tablespoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 teaspoon nutmeg, freshly grated
1 cup milk, generous portion
1/2 cup superfine sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees. Grease a deep 12-cup muffin pan.
  • In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
  • Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
  • For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.
  • Tip: It is important to brush the warm muffins with melted butter and sprinkle the cinnamon and sugar mixture over them immediately. If you wait too long, the butter will sink into the muffins and the sugar will not stick.

Nutrition Facts : Calories 336.9, Fat 15.3, SaturatedFat 9.3, Cholesterol 73.7, Sodium 224.7, Carbohydrate 46.3, Fiber 0.8, Sugar 25.1, Protein 4.6

Tips:

  • Use fresh ingredients, especially the butter and buttermilk. This will give your muffins a richer flavor and texture.
  • Don't overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins at the correct temperature and for the correct amount of time. Underbaked muffins will be dense and gooey, while overbaked muffins will be dry and crumbly.
  • Let the muffins cool completely before frosting or serving. This will help the frosting set and prevent the muffins from falling apart.

Conclusion:

Donuts and Muffins are two delicious breakfast pastries that are perfect for any occasion. They are easy to make and can be customized to your liking. With so many different recipes to choose from, you are sure to find one that you love. So what are you waiting for? Give one of these recipes a try today!

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