Muffins That Taste Like Doughnuts

Why You’ll Love This Recipe

1. Irresistible Flavor: The combination of nutmeg and cinnamon imparts a warm, comforting taste reminiscent of traditional doughnuts.

2. Easy Preparation: With simple ingredients and straightforward steps, these muffins come together quickly, making them ideal for both novice and experienced bakers.

3. No Frying Required: Enjoy the taste of doughnuts without the hassle and mess of frying; these muffins are baked for convenience and a lighter option.

4. Customizable Coating: Roll the muffins in a classic cinnamon-sugar mixture or drizzle with a sweet glaze to suit your preference.

5. Perfect for Sharing: This recipe yields 12 muffins, making it great for family gatherings or sharing with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• 3/4 cup granulated sugar

• 1 large egg

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/4 cup vegetable oil

• 3/4 cup milk

• 1 teaspoon vanilla extract

For the Coating:

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 cup unsalted butter, melted

Tip: Nutmeg adds a distinctive flavor that closely resembles traditional doughnuts. If you don’t have nutmeg, you can substitute it with cinnamon or a combination of both.

Directions

1. Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners.

2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.

3. Mix the Wet Ingredients: In a large bowl, whisk the sugar and egg until smooth. Add the vegetable oil, milk, and vanilla extract, mixing until well combined.

4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.

5. Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about two-thirds full.

6. Bake: Place the tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the Coating: While the muffins bake, mix the sugar and cinnamon in a small bowl. In another bowl, melt the butter.

8. Coat the Muffins: Once baked, let the muffins cool in the tin for about 5 minutes. Then, remove them and, while still warm, dip the tops first into the melted butter and then into the cinnamon-sugar mixture.

9. Cool and Serve: Place the coated muffins on a wire rack to cool slightly before serving.

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 15 minutes

• Baking Time: 18–20 minutes

• Total Time: Approximately 35 minutes

Variations

• Glazed Donut Muffins: For an extra touch of sweetness, prepare a glaze by mixing powdered sugar with a bit of milk and vanilla extract. Drizzle over the cooled muffins.

• Whole Wheat Option: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier muffin.

• Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes for bite-sized treats.

Storage/Reheating

• Storage: Keep the muffins in an airtight container at room temperature for up to 2 days.

• Freezing: For longer storage, freeze the muffins before coating. Once cooled, wrap them tightly and store in a freezer-safe bag for up to 3 months. Thaw at room temperature and coat before serving.

FAQs

Can I use a different type of oil?

Yes, you can use melted butter or another neutral-flavored oil like canola oil in place of vegetable oil.

Are these muffins suitable for vegetarians?

Yes, all the ingredients are vegetarian-friendly.

Can I make these muffins gluten-free?

To make gluten-free muffins, use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

How can I make these muffins dairy-free?

Use a plant-based milk, such as almond or soy milk, and substitute the butter with a dairy-free alternative.

Can I add mix-ins like chocolate chips or nuts?

Yes, fold in up to 1 cup of chocolate chips, nuts, or dried fruit into the batter before baking.

Do I need to use paper liners?

Paper liners are optional; greasing the muffin tin works well too.

How do I prevent the muffins from sticking to the tin?

Greasing the muffin tin or using paper liners helps prevent sticking. If you prefer, you can also lightly dust the tin with flour.

Conclusion

Muffins that taste like doughnuts bring the best of both worlds into one delightful treat. With their soft, fluffy interior and sweet, cinnamon-sugar coating, these muffins are perfect for breakfast or as an afternoon snack. Whether you prefer a classic cinnamon-sugar coating or a sweet glaze, this recipe offers endless possibilities to customize your muffins to suit your taste. Quick and easy to make, these muffins are sure to become a favorite in your baking rotation!

Muffins That Taste Like Doughnuts

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 18–20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Muffins that taste like doughnuts combine the best of both worlds with a soft, fluffy interior and a sweet, cinnamon-sugar coating. These easy-to-make treats are perfect for breakfast, brunch, or a snack, offering the irresistible flavor of doughnuts without the frying!

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Ingredients

For the Muffins:

¾ cup granulated sugar

1 large egg

1 ½ cups all-purpose flour

2 tsp baking powder

¼ tsp salt

¼ tsp ground nutmeg

¼ cup vegetable oil

¾ cup milk

1 tsp vanilla extract

For the Coating:

½ cup granulated sugar

1 tsp ground cinnamon

¼ cup unsalted butter, melted

Tip: Nutmeg gives these muffins the classic doughnut flavor, but you can substitute with more cinnamon if needed.

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Instructions

• Preheat the Oven: Preheat to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

• Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.

• Mix the Wet Ingredients: In a large bowl, whisk together the sugar and egg until smooth. Add the vegetable oil, milk, and vanilla extract, mixing well.

• Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy—do not overmix.

• Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about two-thirds full.

• Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

• Prepare the Coating: While the muffins bake, mix the sugar and cinnamon in a small bowl. In another bowl, melt the butter.

• Coat the Muffins: Let the muffins cool in the tin for about 5 minutes. Then, dip the tops into the melted butter and roll them in the cinnamon-sugar mixture.

• Cool and Serve: Place the coated muffins on a wire rack to cool slightly before serving.

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Notes

Glazed Donut Muffins: Add a glaze by mixing powdered sugar with milk and vanilla extract. Drizzle over the cooled muffins for extra sweetness.

Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier muffin.

Mini Muffins: Use a mini muffin tin and bake for 12–15 minutes for bite-sized treats.