Doughnut Muffins

READY IN: 15mins
Recipe by -Blythe-

How delish! I found the recipe in one of my brunch inspired recipe books. I like it especially because the ingredients are mostly staples from my pantry...I always have them on hand. I made these as a simple little gift of thanks for a friend and got rave reviews. Enjoy!

Top Review by Jociecee

These muffins were delicious and quick and easy to make! They are light and not overly sweet, even with the butter, sugar, and cinnamon glaze. I ate one right out of the oven, and my mother, who does not like sweets much, devoured two right out of the oven with a big glass of milk and a cup of coffee! I made these for Spring PAC 2009 an will have to add these to my breakfast/brunch rotation! Thanks Blythe!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees. Grease a deep 12-cup muffin pan.
  2. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
  3. Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
  4. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.
  5. Tip: It is important to brush the warm muffins with melted butter and sprinkle the cinnamon and sugar mixture over them immediately. If you wait too long, the butter will sink into the muffins and the sugar will not stick.

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