Friday, July 01, 2005

Cinnamon Doughnut Muffins

*Click on the photo to enlarge

Cinnamon Doughnut Muffins(Adapted from ToH)

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 cup granulated sugar
1/3 cup canola oil
1 egg -- lightly beaten
3/4 cup milk

To top the muffins
1 1/2 tablespoons butter, melted
1/3 cup sugar
1 t. ground cinnamon

In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. In a medium bowl, mix sugar, oil, egg, and milk; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups about 3/4 full. Bake at 350° for 18-25 minutes or until muffins test done. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, brush top of muffins with melted butter and sprinkle with the sugar mixture.

The name may be a little deceiving as they do not taste like a full fat fried doughnut but the flavor is there. More like a cake doughnut.

10 Muffins


  1. I have made a recipe similar to your cinnamon doughnut muffins and I really liked it. The smell as they're baking is great. I agree that it is more cake-like, but I like the fact that it gets me close to a donut without having to fry anything at home!
    I'll have to give your other muffins a try!

  2. Mmmm...I haven't made muffins in a long time. I've made almost this exact recipe (posted on CLBB by Mamasue) but it also had a bit of jam in the middle of each one. The only problem is that I like to make mini-muffins, so putting jam in the middle of all those little muffins is very time consuming!

  3. I simply wanted to express my appreciation for the time you have taken to post all of these incredible recipes! This recipe is my favorite so far and is was an instant favorite in my home. The "muffins" (I'm tempted to say donuts, they are so much like them) turned out perfectly. I made 60 mini muffins doubling this recipe. I used 1/2 freshly ground soft pastry wheat and 1/2 King Author all purpose flour for taste & nutritional reasons. Thank you so much! I highly recommend this recipe to any who want to give it a try.

  4. I just made these and wow! My sister and mom couldn't get enough of them :) Didn't think I could bake anything from scratch that tasted this good.

  5. I made a batch of these last night and sent my husband off to work with one this morning. He loved it. I actually covered the entire muffin in cinnamon sugar to kick it up a notch. Thanks for the recipe!