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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My family loved these but only after the dough had been refrigerated overnight. Next time I will add a little vanilla - the donuts are light as air but don't have a ton of flavor. Definitely make this one and play around with it.
My kids are chocolate lovers and typically only request muffins that have chocolate in them. This recipe is the exception to that rule. Frequently I'm lazy and only dip the top in the cinnamon and sugar and everyone seems to love them just the same. It's a great option to other standard muffin recipes.
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?