Donut muffins, take 2,456.
I never tire of these little lumps of deliciousness. I mean, not only are they really good and easy to make, but they’re such a conversation piece. The debate still continues: is it a muffin, or a donut? Its not fried and has no hole, so it can’t be a donut right? But yet, they taste like donuts, not muffins. Hmm… its a question that will go down in history along with the likes of “Are you a good witch, or a bad witch?” or “What came first, the chicken or the egg?”
And this time, the pictures came out so much better than last time.
In case you’re too lazy to click on a link; here’s how you too can make these little baking anomalies.
DONUT MUFFINS
Get this shit together for the muffins:
- 1/3 cup oil
- ½ cup sugar
- 1 egg
- 1 ½ cups flour OR 1 ½ cups gluten-free flour (i.e. Bob’s Red Mill gluten-free flour) + 2 tbsp xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup milk
and this for the Cinnamon Sugar topping:
- ½ cup sugar
- ½ cup butter, melted
- ½ teaspoons cinnamon
And then:
- Preheat the oven to 350° degrees. Grease a muffin pan, don’t use paper liners because you’re going to want to dump these out hot and get started coating them in sugar.
- Then, cream the oil, ½ cup sugar, and egg in a medium bowl.
- In a small bowl, mix the flour, baking powder, salt and nutmeg together. Alternate adding the flour mixture and the milk to the creamed mixture, making three additions of flour mix and two of milk.
- Spoon the batter into the greased muffin tin, about 1/2 full and bake for 20 minutes. Immediately remove muffins from pan when done and roll (or dip) in melted butter, then roll in cinnamon and sugar.
Enjoy!
Oh- and by the way, its my opinion that these are much better day two, so double the recipe and wait. You’ll see. The flavor comes together so much better.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
you. are. my. hero.
I aim to please 😀
My mom made these all the time when I was growing up. She didn’t call them donut muffins, but I don’t remember her calling them anything but cinnamon muffins. She also made ones with raspberry jam in the middle. Soooo delicious. I would always look at each on and turn them over to see which one had the most jammmy goodness.
I don’t like jam or jelly, but I bet that would be a hit over here. I just may do that to half of my next batch. Thanks for the idea!
i made these today with a couple adjustments– cinnamon instead of nutmeg, and bob’s red mill gf flour with 2 tsp of xanthan gum added.
they were awesome! i would have taken pix but they didn’t even last 2 hours in our house 😡
Oh awesome! I should add that in the recipe, so if anyones searching for gluten-free they can do that as well! Did you use the same amount of the Red Mill flour as I did regular?
OH! And I have another gluten-free recipe for you, but I can’t tell you what it is until its posted at the end of the month 😉 Its for a baking challenge and those are the rules… but check back on Sept. 27!
yup, the same amount!
can’t wait to see sept 27th!!!! 😀 i’m excited!!
Okay cool- I’m going to edit this and add that in! Thanks for the info… and if you do it for any other recipe let me know, I’ll edit those as well. 🙂
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