Community Pick
Baked Donut Muffins
photo by Marysdottir
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
directions
- Preheat oven to 350 degrees.
- In a mixing bowl, cream the margarine and sugar.
- Beat in the egg.
- Add the dry ingredients and then the milk.
- In a greased 12-muffin pan, fill each cup 2/3 full with batter.
- Bake 20-25 minutes until done.
- When done, but not completely cooled, roll each muffin top in the cinnamon sugar.
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Reviews
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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.
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I liked these very much. I agree with some of the other reviewers in that I didn't think they tasted like doughnuts, but they stand on their own merit I think. Plus they are quick and easy to make. (i was a little worried about adding the milk after the dry ingredients, in my experience it's usually the dry ingredients that go in last, but it worked OK) I made one batch as the recipe The second batch I made with a little blob of jam (jelly) in the middle and that worked well too. Thanks Petunia (and your aunt!)
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Yummy. Very versatile. I doubled the batch and made 4 different muffins - raspberry, cherry, plain and passionfruit cheesecake (mixed together cream cheese and passion fruit jelly - this mixture kind of disappeared into the muffin somehow - gave a bit of flavour but no cheesecake layer). Easy and very tasty. I made some of the plain ones as directed except I did brush the hot muffins with melted butter before sprinkling on the cinnamon sugar. On the rest of the plain ones I sprinkled the cinnamon sugar before baking - gave a nice crunchy top. All were great! Thanks so much.
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Tweaks
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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.
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Fabulous! They have the same dense, moist goodness and flavor of a cake doughnut. We thoroughly enjoyed these as is (except I used butter instead of margarine), but I really believe they would also be a good "base" for any other flavor you might want to add. I'm thinking blueberries will definitely be added the next time I make these. Thanks for such a yummy recipe! :)
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I thought these were very good - nice and fluffy. I didn't think they tasted like donuts, however, but my husband thought they did, and he loved them. I used butter instead of margarine, 1/2 tsp cinnamon instead of 1/4 tsp nutmeg, and cut the sugar down to 3/4 cup. The only problem I had was getting them out of the muffin cups; some of them stuck to the bottom and fell apart when I tried to remove them. Next time I will either dust them with flour after greasing, or use muffin liners. I rolled some of them into the cinnamon/sugar and the rest into confectioner's sugar. I suggest brushing the tops with melted butter before rolling them into the cinnamon/sugar, so it adheres better. Overall, a very good recipe.
RECIPE SUBMITTED BY
Petunia
United States
Hello. I've been enjoying this site for many, many years. Whenever I am looking for a recipe I look here first. I live in Maine and love my New England heritage cooking. I do enjoy trying diverse recipes, so have a lot of fun here.