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Doughnut Muffins

Steve Hunter

Yield: Yields about 24 medium muffins.

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.


For the muffins:

  • 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  • 1-3/4 cups sugar
  • 4 large eggs
  • 1 lb. 11 oz. (6 cups) all-purpose flour
  • 1 Tbs. plus 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1-3/4 tsp. salt
  • 1 tsp. ground nutmeg
  • 1-2/3 cups milk
  • 1/4 cup buttermilk

For dipping:

  • 8 oz. (16 Tbs.) unsalted butter; more as needed
  • 2 cups sugar
  • 2 Tbs. ground cinnamon

Nutritional Information

      Nutritional Sample Size per muffin
      Calories (kcal) : 430
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 90
      Sodium (mg): 270
      Carbohydrates (g): 57
      Fiber (g): 1
      Protein (g): 5


To make the muffins

  • Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden 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. Grease and flour a standard-size muffin tin. 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. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

  • Melt the butter for the dipping mixture. Combine the sugar and cinnamon. 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.

Make Ahead Tips

You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.


Rate or Review


  • papa2evan | 08/20/2016

    DO NOT MAKE THESE...and take them to work. They bug me everyday to make more. They are awesome!! I followed the recipe thoroughly. Turned out perfect.

  • User avater
    EMM3773 | 03/13/2016

    Half the recipe makes 12 normal sized muffins. I had neither milk nor buttermilk so I used yogurt with a splash of lemon juice mixed in. Used paper liners, then took them off before dipping in butter/cinnamon sugar. Baked for 36 minutes (17, turn, 17) and let sit for about 10 minutes. For the dip, I only needed 4 oz butter, half cup sugar 1 tbsp cinnamon for 12 muffins. Came out great, big hit. I have no idea what people are talking about them being heavy and better as minis. I ate two of them before they cooled down. Five stars!

  • user-548048 | 03/06/2016

    The most delicious muffins ever. I make them for all my guests in my summer home in East Hampton to rave reviews. Delicious, moist, full of flavor and they last for days. Bravo Fine Cooking!

  • ChefattheJerseyShore | 06/26/2012

    I found this recipe by chance and have just had a great time with different aspects of it. From the original cinnamon sugar to jelly filled, to chocolate topped, with great response from my guests. After making the original muffins, I went and found mini doughnut muffin pans in which I can pipe the batter into and get the look as well as the taste of the "doughnut".

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