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Doughnut Muffins Recipe

Here's something a little different. This doughnut muffins recipe tastes like sugar doughnuts or donuts but looks like muffins. And, since the muffins are baked, not fried as you would a donut, you reduce the number of calories per serving.

Trivia: According to Wikipedia, a muffin is an American English name for a type of bread that is baked in small portions

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Doughnuts Muffins Recipe

This recipe makes a dozen regular sized doughnut muffins, or two dozen mini muffins.


3/4 cup sugar
1 egg
1 1/2 cups flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 teaspoon nutmeg
1/4 cup good quality vegetable oil
3/4 cup low fat milk
1 teaspoon vanilla
2 tablespoons of melted butter
1/2 cup sugar (second amount)
2 teaspoons cinnamon


Preheat the oven to 350°F or 180°C. Grease your muffin tins or line with paper muffin cups.

In a mixing bowl, beat the egg and first amount of sugar together until it is light in color. A good mixer like the KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White is an excellent investment if you are in the market.

Mix the dry ingredients (flour, baking powder, salt and nutmeg) together in a separate bowl.

Spoon the flour mixture into the egg mixture and stir to moisten. Stir in the oil, milk and vanilla and stir again. Do not over stir.

Spoon the batter into the muffin tins and bake until done. These full sized doont muffins will bake in approximately fifteen minutes, but begin checking at half time. Test by inserting a toothpick or cake tester in the middle of a muffin. When it comes out dry, the muffins are done.

As the muffins are baking, melt the butter and add the second amount of sugar and the cinnamon. Stir to blend.

When the doughnuts muffins are baked, remove from oven and roll them in the sugar and butter mixture. Cool them on a wire rack and enjoy.

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