Total Time
Prep 15 mins
Cook 25 mins

Thanks to my aunt, this recipe is in my box of favorites!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream the margarine and sugar.
  3. Beat in the egg.
  4. Add the dry ingredients and then the milk.
  5. In a greased 12-muffin pan, fill each cup 2/3 full with batter.
  6. Bake 20-25 minutes until done.
  7. When done, but not completely cooled, roll each muffin top in the cinnamon sugar.


Most Helpful

The muffins are wonderful! They are highly addictive, so I recommend doubling the recipe. I live in upstate New York, and one of the treats around here that everyone knows and loves are apple cider donuts. These muffins taste a lot like those, so they keep my family satisfied during winter, spring, and summer (when apple cider donuts are not available). I was thinking of substituting apple cider or juice for the milk, just to see if the taste would come closer. Also, to make the recipe more decadent, I used a pastry brush to put some melted butter on the muffins before I rolled them in cinnamon and sugar. It makes the mixture stick more and gives the muffins a little bit more of a sinful flavor. I saw a show on the Food channel called "The Best Thing I Ever Ate," and one of the cooks suggested donut muffins from one of her favorite bakeries. When they showed how they made the muffins, they slathered the muffins in butter when they came out of the oven and then dusted them with the cinnamon and sugar, so that gave me the idea. It's worth the extra calories.

CrunkFrack March 30, 2011

Absolutely yummy! I doubled the batch, then made half mini muffins with cinnamon topping and then added a squirt of lemon juice and a handful of blueberries to the rest of the batter and made them regular size and they were perfect! I'm going to freeze some so I don't eat them all at once.

campergirls3 January 31, 2009

Made these yesterday and boy do they smell good. I couldnt resist one right out of the oven. They do have a donut taste and would be good w/confec sugar on top as well.

Suzanne Stewart February 25, 2004

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