My Recipe Box

Doughnut Muffins


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
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.

Doughnut Muffins Recipe
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.

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

Photo: Steve Hunter

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.

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!

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!

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".

After making these delicious muffins, I understand why the bakery sells out of them every morning! They are my favorite cake donut rolled in cinnamon sugar in muffin form. Moist and delicious, they are just as good the next day. Only "frantastic" recipes get posted on my blog, and this more than qualifies!

These were wonderful. Half the recipe yielded 60 minis. I used Splenda for the topping. By mistake, I added the Splenda and Penzeys Vietnamese Cassia Cinnamon to the melted butter so I rolled them once in that. The next batch I used the same but dipped in the melted butter first and then rolled in the cinnamon-sugar mixture. No difference in taste, the first way was easier. I never have whole milk so I used 2½ tsps. of heavy cream and 11 TBS. milk for the halved recipe. I also added ½ tsp. vanilla and ½ tsp. Fiori di Sicilia to the batter, reduced sugar to ¾ cup in the batter, and the muffins were good plain. Definitely will make again but will scale recipe again to fit 4 minis. (48 minis instead of 60).

Very good! I took all the suggestions from previous reviewers (using mini muffin tins, making only half the recipe) and they were a hit! Brunch with a bunch of moms and kids and they loved it. Baking them a little longer than you think creates a thick crust with a tender middle. Yum! Definitely a keeper recipe! My husband loved it too!

I made these this weekend and I am very pleased with the recipe. The muffins are light and airy. I had some batter left over and decided to try an experiment. I filled the tins half-way, spread a layer of Nutella on, and then put the rest of the batter in the tins. Success!!!!! :-)

I halved the recipe and it still made too many for us. After reading the other reviews, I realized I should have done mini muffins as they are pretty filling. Downside of this recipe is that the muffins dried out really fast. I used 6 of them today in a apple bread pudding. It smells wonderful - at least I used them before they had to be thrown away. Will not make these muffins again.

As the recipe is, I have to take away a few stars. I made the muffins as minis - glad I did, because the actual muffins would have been WAY too much. I halved the batter, which was a great decision. I also, stupidly, lined the muffin tins with paper liners, so I wasn't able to toss them fully in butter and cinnamon sugar - but that revealed what some other reviewers said, which is that without the butter/cinnamon sugar, the muffin itself is quite bland (even though I did NOT reduce the nutmeg, and actually added 1/2 tsp. cinnamon), and not really sweet enough. I found the texture to be more like a cupcake than a doughnut. A note for those making the muffins with a mini muffin tin - use a small cookie scoop. I tried small AND medium, and the medium made the muffin too large. I got 24 medium and 23 small scoop muffins. These are nice, but not remarkable, and won't be going in my personal recipe book.

I would rate and review this recipe. Doughnut Muffins. Written rather well, I used the recipe for doughnut muffins. I am interested in the doughnut muffin phenomena. Thank you. I am glad to share. I gave it a 5 star rating. I think that Kathleen Stewart is really exceptional here. I made the doughnut muffins. I am not sure to what conclusive stance so far. Though, I made the recipe! I feel it was wonderful. I got a lot of good learning out of the recipe. I feel as though I could follow the ingredients easily. The baking I remember doing when I was younger. A traditional recipe style. I enjoyed making the doughnut muffins. I am glad I baked doughnut muffins. Good recipe.

My family and I like this recipe. I halved it and got 16 standard size muffins. I thought the nutmeg flavor was a little strong, so I would probably use less next time. I did add vanilla to the cake. My husband thought these should be called snickerdoodle cupcakes instead of doughnut muffins. I agree that they are much more a cupcake than a muffin.

Sinfully good! Loved them just as they are!

Really delicious and pretty too! I halved the recipe and baked them in mini muffin tins. Half the recipe made 48. They were perfect for a morning meeting with women, although my husband made pretty good work of half a dozen when they first came out of the oven! This is a great recipe.

Family keeper! Mini-muffin pan a must. To help minimize the butter at the end I used fine baking sugar+cinnamon to coat these yummy morsels. Also added diced apples to the batter - reminded me of the apple doughnuts we would always get during apple picking season. Next attempt - bananas.

Good using mini cupcake pan. I use paperliners to hold together better. I also add vanilla and nutmeg to batter. Have tried using different flavorings such as orange, rum, maple, etc. Very good!

FANTASTIC! I just made these. It is a rainy nasty day here and these with a cup of coffee sure hit the spot. I decided to do them as mini muffins and am very glad I did. The size of the mini is perfect. I double dipped in butter and sugar as one other review mentioned. The extra dipping allowed more butter to soak into the muffin and then hold extra cinnamon sugar. I will have these on every breakfast buffet from now on. Thank you!

Finally tried these, but what a disappointment. The texture is OK, a little too eggy to remind me of any doughnut, but the problem is that they are tasteless. They need more sugar and more spice. The butter/sugar/cinnamon on the outside tastes good, but do not rescue the actual muffin. I have the bowl with the batter in the fridge right now, if anyone has any ideas on how to fix it.

would be better to bake as mini muffins. too heavy. cool idea, but was not impressed.

Outstanding! I followed the advice listed by previous reviews and made some small changes: I cut the recipe in half, added 1 tsp of vanilla extract to the batter, and baked them as mini-muffins. I also reduced the butter ratio a bit to make them a little less decadent. Once baked, I rolled the entire muffin in the cinnamon sugar. A few suggestions- first, this recipe is HUGE; I think half the batter is more than enough. As mini-muffins my yield was 58, so we had plenty. I also recommend making the muffins a bit smaller than you might normally as these rise quite a bit. As minis they looked very much like DD minis, but tasted MUCH better. The recipe recommends baking them until the tops feel firm and are golden brown and I agree. I took the first batch out a little earlier because who likes dry muffins? But these remain moist in the interior and when they are too tender they fall apart in the rolling process. Following the recipe's suggestion, I also made the batter the night before and baked them the following morning. This worked very well. The baked muffins also keep surprisingly well compared to regular muffins that need to be enjoyed right away. These were just as yummy cold the following morning. My family is already begging me to make more. The next time I bake them, however, instead of dipping the muffins in butter and rolling in the cinnamon sugar, I will try spraying them with butter and rolling to reduce some of the saturated fat. My other plan is to try to freeze some of the batter in order to bake a few on demand. Served with hot cocoa, my kids think that this is the ultimate post-sledding snack!

OH. MY. GOD! These are SOOO good. Very dangerous to have around...Next time will do as mini-muffins - better size for snacking. My husband wants me to do some rolled in icing sugar next time instead of the cinnamon/sugar mixture as he loves the powdered doughnuts. Will post how that turns out.

Good balance between sweet and flavorful w/medium density and open-crumb texture that you can spread a bit of jelly on. Check a few minutes earlier than the minimum amount of time specified, as they are best if baked just to doneness. The only thing I would change, a personal preference, would be to add a teaspoon or so of vanilla.

OMG!!!! these are way better than a doughnut. heaven in a muffin. thank you!!!

This is sooo good!!! Everyone just loved them. Thanks you for sharing, I would have kept this a secret!lol Will make this all the time!

These muffins are great!!

Unbelievably delicious. We make about half the cinnamon-sugar mixture and just coat the tops rather than the whole thing. Next time will try making mini ones and coating all sides. Really good!

Just made these- sooo delicious! 5 star recipe- no alterations needed!

Just made these and cut the recipe in half to make mini muffins. I ended up with about 58 mini muffins so realize the quantities are not small even cut in half. They are wonderful however so I will be making some deliveries to the neighbors!

Wonderful! Even better than doughnuts.

This recipe was average. The top was good with the cinnamon and sugar mixture but once you ate it off the top the rest of the muffin was very plain tasting. I'm glad I tried it but won"t be making it again

These muffins were one of the best I've ever tasted, however I had a problem with them falling apart. Did anyone else encounter that? I flipped them out of the muffin pan, and alot of the bottoms cracked away from the top or the tops just started to break apart. I'm wondering if I did something wrong! I really want to make these again, but not if they're just going to fall apart. HELP!

These muffins really taste like a cake doughnut and are sooo good! Everyone inhales them whenever I make them. They are moist and cinnamon-y!

Made these for a Ladies Brunch at Church. There wasn't a one left. My husband said that the muffin did indeed taste like his favorite doughnut (Cinnamon/Sugar Cake Doughnut.)

These are "slap yo-self silly" GOOD!!!! They really taste like a cake donut. I cut the recipe in half and made them in mini muffin tins. Can't wait to make more!

To die for, really really good muffins! Perfect texture and just sweet enough without being over-the-top. The two best muffin recipes I've ever tried are this one and Joanne Chang's recipe, on this site. I will be making the doughnut muffins often -- next time I may add a teaspoon of seedless black raspberry preserves to the middle of each muffin.

This has to be my favorite muffin recipe. It has a finer crumb than most muffins, moist and yummy with lots of cinnamon flavor. I like to add 1 tsp of vanilla and bake them in a mini muffin pan. That way you get a higher cinnamon-sugar to muffin ratio. : ) The recipe makes about 52 mini muffins. I also have made half a recipe and that works out great too. Another thing I like to do for even more cinnamon impact is to make a filling by combining 1/3 cup granulated white sugar, 2 T flour, 1 T melted butter, 2 tsp ground cinnamon and 1 tsp water. Put half the batter in the pan, add some filling and top with remaining batter. I use about 1/4 tsp in my mini muffins.

This recipe is perfect. The muffins taste even better the next day when reheated until a bit crispy on the crust.

This is a fantastic recipe! My husband loves these and they do taste just like donuts. I also used the recipe to bake a cake for my dad for his birthday this week. He is a donut fanatic and I wanted to bake a cake that not only looked like a donut but tasted like one and this did the trick! I had enough to bake a full cake and 6 of the muffins as well. Great recipe :) Thank you for sharing!

One of my favorite muffin recipes - they taste like cake donuts. The recipe makes a good amount for sharing.

Fine and soft textured-similar to crumb cake. Since it uses a creamed mixture, not the standard muffin technique, it is "cake". With the cinnamon sugar coating, the flavor is that of cake doughtnuts. A truly delicous morning treat.

Yummy Just Yummy..... They taste like heaven. I cut the recipe in half and they turned out perfect. Served with Raspberry preservers which made them like a sugared jelly donut. My family gobbled these up.

OUTSTANDING! The whole family loves these!

They really do taste like doughnuts! A favorite of my daughter for breakfast.

Delicious - I found that the topping adheres better (and is thicker)if you dip and sugar twice.

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