Back in May, just a few weeks after this blog was launched, our friend, Kevin, sent a message to me on Facebook, requesting I make these Cinnamon Doughnut Muffins. He had seen them on the Noble Pig blog. Not only am I glad that Kevin sent the link to this recipe, but I also appreciate now knowing the Noble Pig, where Cathy chronicles her delicious food and the winery that she and her husband are developing in Oregon. (Check out the Noble Pig!)
So it only took me four months to make these. I think I just needed to be in the right mood. And the cool weather we’ve had the past couple weeks has definitely shifted me into comfort food mode. But, by respecting my mood and holding off, I know that I enjoyed these to the utmost. They were worth the wait.
I do believe these are the closest non-fried sweet you will find to a real doughnut. The batter’s aroma was even softly doughnut-esque. I filled them with Raspberry Blackberry Freezer Jam – the best jam I’ve ever made – and popped them in to bake. After pulling these muffins out of the oven and dipping their perfectly mounded tops into melted butter, and then cinnamon and sugar, my expectations for the finished product were sky high. And rightfully so. These little gems were moist, flavorful, and doughnutty delicious.
Cinnamon Sugar Donut Muffins
Ingredients
Muffins
- ⅓ cup unsalted butter
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
Cinnamon Sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons unsalted butter
Instructions
Muffins
- Gently melt ⅓ cup butter for the muffins and set aside to cool. Then preheat oven to 350°F. Lightly spray a standard muffin pan with nonstick spray and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a small bowl, whisk the egg, vanilla, milk, and melted/cooled butter.
- Stir wet ingredients into dry ingredients, just until evenly combined. Then divide batter evenly between the 12 muffin cup wells.
- Bake for 18-20 minutes, or just until the muffin tops spring back lightly to the touch and a toothpick comes out just clean.
- Remove pan from oven and let rest for 5 minutes before removing muffins to a cooling rack. If the muffins stick at all, run a sharp thin knife around the perimeter of each muffin to release them from the pan. Let muffins cool completely.
Cinnamon Sugar
- In a small bowl, whisk the sugar and cinnamon. In another small bowl, gently melt the 10 tablespoons of butter.
- Quickly roll the entire muffin in the melted butter, then immediately roll it in the cinnamon sugar, to evenly coat the entire muffin. Repeat with remaining muffins.
Notes
Nutrition Information:
I had to let you know that we are LOVING your doughnut muffins in New Zealand! yum yum x
Wonderful!! So glad you liked them, too! :)
Well…today was the day! We made these awesome goodies for breakfast this morning. Kate and Meg did the majority of the mixing, pouring, and dipping. We all enjoyed them, and highly recommend them! Jonah renamed them–doughnamuffs!!! Thanks for sharing the recipe. Oh, and by the way…we have learned to double any recipe that we try on your blog…so we have a few for snack time this afternoon.
Love the “doughnamuffs”!! I’m glad that all of you enjoyed them! Thanks for letting me know.
Ahhh…muffins that taste like donuts.
I just love making these! Thanks for sharing this variation of the recipe!
Wow, Brenda! These are amazing! I can’t wait to share with family and friends! Keep the recipes coming. I love your site!
Thanks so much Tanya! You just keep me laughing with all the funny things your kids say and do, and I’ll keep passing along recipes. :-)
The recipe is printed. The ingredients will be added to the grocery list…look out weekend! We’re having Cinnamon Doughnut Muffins!!!
Wahoo!!! Let me know what your family thinks of them.
I just saw this earlier today on Tidymom’s blog, without the jam filling. I made hers and can hardly stop myself from eating them. The batter was delicious too LOL.
Will have to try and make these with the filling next time. Yours look delicious.
Hi Paula! You sure didn’t waste any time whipping up a batch of these!! I’m thinking about dipping the whole muffin in the butter, cinnamon & sugar – that cinnamon sugar coating is irresistable covering that delicious muffin. :-)
GREAT minds think alike!!…….too funny we made and posted the same thing today!!…….I REALLY want to try these filled…….I’m going to give it a try next time!!!
Thanks for stopping by! ♥
Yes, too funny. It made me smile. Have fun with the filling!
Thanks for this post. Answers my question nicely! Your muffins look dilish!
Hi Renee – thanks for stopping by!