Cinnamon Doughnut Muffins

Submitted by Redsie

"Love cinnamon, love muffins ... and doughnuts! Will try soon!! From Taste of Home."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 10 muffins
• Serves: 10

ingredients

• 1 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cinnamon
• 3⁄4 cup sugar
• 1⁄3 cup vegetable oil
• 1 egg, lightly beaten
• 3⁄4 cup low-fat milk
• jam

• Toppping

• 1⁄4 cup butter, melted
• 1⁄3 cup sugar
• 1 teaspoon ground cinnamon

directions

1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full.
3. Bake at 350F for 20-25 minutes or until a toothpick comes out clean.
4. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar.

Reviews

[Velouria L.]

Got this recipe off someone's food blog, and it's to die for! Followed the recipe exactly, and they came out perfect! Not the least bit dry. I checked them a bit early, and although the tops looked very light, the toothpick came out clean, so I immediately took them out of the oven. Had I left them in longer to brown, they probably would've turned out dry. Great recipe! Will be making these often.

 

[Vicki D.]

Very nice! Next time will add more stawberry jam :)

 

[Prayztwice]

We didn't really care for these at all, dispite my great expectations. The sweet factor wasn't there at all.

 

[Grace09]

Made these a couple of days ago...they were so good and not at all dry. Next time I make them, I will add just a bit more cinnamon, because I could hardly taste it. Excellent!

 

[angel.e.bolka]

These were quite good. I didn't have any problem with dryness (I baked for about 25 minutes). I substituted extra virgin olive oil for the vegetable oil since we were out of vegetable oil. I used 3/4 cup whole wheat flour and 1 cup of all purpose flour. The end result was good (love the raspberry jam filling), but a little too spicy for my taste. I would prefer them to be a little sweeter, so I think for the next batch, I will omit the nutmeg. Overall, great recipe.