Doughnut Muffins

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Hands-on time:
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Yield: 12 muffins

Recipe photo

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else.

As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

Doughnut Muffins

star rating (276) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 06/07/2010



  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 to 1 1/4 teaspoons ground nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk


Tips from our bakers

  • Want to make REAL doughnuts — but baked, not fried? These are simply scrumptious. Spoon the batter into our lightly greased doughnut pan, filling the wells to about 1/4" shy of the rim; bake in a preheated 425°F oven for 10 minutes; remove from the oven, and shake warm doughnuts in a bag of cinnamon-sugar (no dipping in butter necessary). The recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you'll have to bake in at least two batches (unless you have two pans).
  • For mini muffins, reduce the baking time to 12 to 13 minutes. Yield: about 30.


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1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin (85g) Servings Per Batch: 12 Amount Per Serving: Calories: 280 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 50mg Sodium: 250mg Total Carbohydrate: 38g Dietary Fiber: 1g Sugars: 18g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/21/2015
  • Leah from Chicago, Illinois
  • These are great! I was surprised at how much they tasted like a cinnamon doughnut. My picky eater likes them too and said they are a keeper!!
  • star rating 03/27/2015
  • Marshall from Las Vegas, NV
  • star rating 03/09/2015
  • Marjorie from Woodstock, MD
  • Frikkin' awesome.
  • star rating 03/01/2015
  • Michelle from Portage, IN
  • Love the recipe. I added blueberries to half of the muffins. They were delicious with and without the blueberries.
  • star rating 01/19/2015
  • Christy from Pittsboro, IN
  • My 9 year old son had fun helping me make this recipe. He loves doughnuts (which I don't like to make & fry) so this was a great compromise! Everyone enjoyed this recipe. I did use 1/2 t. nutmeg & 1/2 t. cinnamon.
  • star rating 12/01/2014
  • Susan from Walkersville, MD
  • Fantastic! Reminds me of eggnog -- that sweet, eggy, nutmeg and cinnamon blend of flavors is delicious! I did add some vanilla bean paste, but otherwise used the recipe as is.
  • star rating 11/15/2014
  • Laurel from Logan, Ohio
  • Just made these muffins this morning and they were very good. My husband dislikes muffins, but he said these were very good. His only criticism was they were hard to dunk. These muffins were simple to make and packed with flavor. They are also good after when cool.
  • star rating 11/09/2014
  • Ashley from Nashville, TN
  • Incredible! I used 1/2 cinnamon and 1/2 nutmeg.
  • star rating 11/02/2014
  • deo52 from KAF Community
  • If you like the taste of the plain cinnamon-sugar donut that you can get in your local donut store, then this is the recipe for you. Made in donut pans (be careful, mine got a bit to brown at 10 min.) The only thing I changed was the flour to half whole wheat pastry four instead of all white. Popped out of the pans and brushed with melted butter and rolled in cin-sugar mix. Fantastic!
  • star rating 10/20/2014
  • sandyfl from KAF Community
  • If I add pumpkin to the batter should the milk be cut back? The recipe as is, is wonderful! I always make a double batch that doesn't last very long!
    Yes, you may try adding 1/4 - 1/2 c. of pumpkin puree in place of the milk and do not forget any pumpkin spices! You should try our recipe called, Pumpkin Cake Doughnuts on our site! Elisabeth@KAF
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