It’s a doughnut. It’s a muffin. It’s a doughnut muffin. And lucky for you, I’ve got the Doughnut Muffin Recipe today!
I know it’s only Tuesday but if you’re needing a little pick me up. This is the recipe for you. Have family coming in this weekend for the football game? Make these doughnuts. I mean muffins. I mean Doughnut Muffins!
This recipe tastes EXACTLY like a cinnamon sugar cake doughnut, but is baked in muffin form. You might be saying, why do I need my doughnut in muffin form? Isn’t a doughnut already handheld and easy to eat? And I would say, why yes, you are correct BUT can you bake your doughnut in decorative baking liners? No? Well, the Doughnut Muffins allow you to elevate something already delicious by including fun baking liners.
Like these polka dotted aqua liners!
Or if you’re doing them for an early kickoff game, just sub team colored liners and show some spirit. Your friends will cheer in delight for a muffin that tastes like a doughnut. Pinky promise.
We filmed the video for these muffins and several other recipes last Fall for the Taste of Home Online Cooking School. And when I say “we”, I’m referring to myself and chef Nikki Sizemore. This Doughnut Muffin Recipe comes from a lady by the name of Morgan Botwinick so she’s part of our “we”, too!
The recipe is super easy and the final step of dipping into the cinnamon sugar mixture is the best part, so don’t skimp and skip it!
Doughnut Muffin Recipe
- ¾ cup butter softened
- ⅔ cup packed brown sugar
- ¼ cup sugar
- 2 large eggs
- 1¼ cups 2% milk
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 2½ tsp. baking powder
- ¾ tsp. salt
- ½ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- ¼ tsp. baking soda
- 1 cup coarse sugar
- 1 Tbsp. ground cinnamon
- ⅓ cup butter melted
- Preheat oven to 350 degrees. 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.
These muffins are perfect for a weekend treat or for a special birthday brunch. Breakfast duty at church? Perfect for that!
If you’d like to watch the video (with me and all my glorious facial expressions) it’s on the main page of the Taste of Home Cooking School. Click here: Better Than Your Corner Bakery.
And if you’re not necessarily in the mood for a sugary sweet muffin, you should try these Apple Streusel Banana Nut Muffins. Top rated and a recipe that happened on accident.