This is a great time to get your kids in the kitchen making these terrific treats.
I had to go back to 2010 to find this phenomenal recipe. I got the most reader comments we’d ever had before. It is off the charts in another way too. These muffins are absolutely, insanely delicious. They taste like the best doughnut you ever ate. Rolled in butter and cinnamon and sugar, they are, a perfect baking project when we’re all stuck indoors or should be.
A recipe for fun from Fine Cooking Magazine.
The recipe came from Fine Cooking Magazine. The 
Doughnut Muffin dates all the way back to January 2001. What you should know about Fine Cooking is that every one of their recipes is triple-tested. Actually, quadruple-tested, according to what Laurie Buckle, their Editor in Chief and my instructor at Food Writing Boot Camp, told me. They actually test every recipe three times, then give it to someone who has never laid eyes on it to cook. Only if that session is successful does the recipe get a place in the book. So going into making these superb muffins, Andrew, the baker in our house, knew he could count on it.
The essence of a doughnut in a far-easier-to-bake Muffin.
These muffins really do capture the essence of a doughnut. The sugar and cinnamon coating gives you the essence of a cinnamon coated doughnut. Even the cake has a doughnut consistency and texture. Once the muffin is cool to the touch, it’s first dipped in melted butter. For kids, the fun part has to be rolling the muffins in the cinnamon and sugar coating. I’m not saying it’s not going to be a tad messy. But with fun in short supply, this is a great way to bring some into your kitchen. Here is the recipe.
Doughnut Muffins
Everything everybody loves about Cinnamon Doughnuts in a much-easier-to-make Muffin
Ingredients
- For the muffins:
- 12 oz. (24 Tbs.) unsalted butter warmed to room temperature
- 1-3/4 cups sugar
- 4 large eggs
- 1 lb. 11 oz. (6 cups) all-purpose flour
- 1 Tbs. plus 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-3/4 tsp. salt
- 1 tsp. ground nutmeg
- 1-2/3 cups milk
- 1/4 cup buttermilk
- For dipping:
- 8 oz. (16 Tbs.) unsalted butter
- more as needed
- 2 cups sugar
- 2 Tbs. ground cinnamon
Directions
- Step 1 To make the muffins:
- Step 2 Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
- Step 3 To Finish the Doughnut Muffins….
- Step 4 Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
- Step 5 Serve while still warm.
I will make this soon. Can I have Andrew's autograph?
Monte,
This is cruel and unusual punishment. I asked Andrew NEVER to bring them to work again and now here is the receipe. Of course even I might have to try and make these oh so yummy diet busters. My butt and thighs are not thanking you.
Please just exhibit some interest in portion control and you'll do fine!
These outrageously delicious muffins are eveything I love–muffins, doughnuts, cinnamon, but not fried. Mea culpa, I ate them both myself!
Wow, these look awesome! I'm going to make some this week and while eating them, will assure myself that it's the healthier alternative to doughnuts. Notice I said healthier and not healthy. 'Cause I know I'm going to love them! I'll let you know how they work out.
I saw that same episode and immediately wanted to make these muffins. Thanks so much for posting the recipe! I am going to make these soon!!
Wow. You certainly got my attention on this one. My kids are going to LOVE making and eating these.
My son just bragged about these muffins to 2 of my friends and they wanted the recipe. I directed them to your site with the warning the muffins are dangerous. They are too good.
Thank you all so much. You might be interested in knowing that this is the most popular post of everything that's been published so far. Stay tuned for Coconut Cupcakes.
just made the Doughnut Muffins and they came out perfect! SOOOOO yummy!! It was very easy but a little messy…But so worth it! Thanx for the great recipe!!
this looks amazing we'll make it in few days
Luka, So glad you found the page! And I can't wait to hear what you think o of these. Monte
they are amazing!!!!!!!!!!!!!!!!!!!!!!!
a little messy
i was also suprised at how much it made
Luka! So glad you liked them. Yes, there's a lot of sugar and cinnamon to make a mess but so worth it when you get to taste them after you're done.
These are just EVIL. So oto the Pure Evil board they go!
My favorite favorite favorite hands down!!!
I bet you wish your kids were still at home! XOXO Monte
Donut muffins are the most requested birthday treat in my family. There are also recipes for donut muffins bundt cakes and loaves. All delicious.
Thanks so much Lauren for your seal of approval. It means a lot to me. XOX M
These look delicious Monte but…BUT I must tell you….
I made the Linguine with creamy tomatoes and shrimp from here on your blog. Oh my!!!
We are self isolating like so many others…. I ‘m hard pressed to find milk or potatoes (never mind TP) but I had some leftover whipping cream and some grape tomatoes that I had to use up. So how serendipitous! What a perfect recipe!
This was sooooooo good!
My specialty is lobster linguine in a creamy Alfredo sauce but this recipe surpassed that dish!
Oh my ! I don’t know what to say. Except it was amazing and outstanding and wonderful.
I made it exactly as written except I used basil instead of thyme. (To me thyme has a weird flavour like cilantro does to some folks). But basil was perfect.
Thanks, Monte.
Stay safe! Our environment in rural Alberta is like nothing we’ve EVER experienced before. When all the farmers and cow folk and country people see a face mask it’s like….wuttttttt?!
Thanks again
Kate in Alberta
Dear Kate, I am always so pleased to hear from you and I am delighted you liked the Shrimp recipe. I am sure the basil was a great substitute. It is very expensive here and always looks so wilted compared to what we have in the summer. I haven’t succumbed to wearing a face mask because we have been told that they will be needed by our hospital workers. As it is, I am sheltering in place in our NYC apartment. I have a pantry, fridge, and freezer that have never been so organized. And I think we have enough food to get through several more weeks. Our store shelves have been stripped bare and Whole Foods has no delivery time availability for all of next week. We shall survive but if this isn’t the worst, I don’t know what would be. Although I did post ‘Your grandparents were asked to go to war for this country. You are being asked to sit on your couch. You can do it.” All best, Monte
This sounds amazing but I can’t seem to find it can you direct me? I checked pasta and the shrimp under entrees??
Dear Dee, I am so sorry you had trouble locating the recipe. Here’s a link that will take you to it. Enjoy! http://chewingthefat.us.com/2013/03/a-top-10-winner-linguine-with-creamy.html
Dear Monte,
You can post this or not. I just wanted to say that I’m so glad to connect with someone across the country who is experiencing the same thing but different. You’re in NY city and I’m in rural Alberta. But still we are still somehow connected by this difficult situation.
I, too, am not wearing a mask but am self isolating and trying NOT to gain 20 lbs indulging in left over whipping cream. 😬
Take care! And again thanks for your blog, your stories and your many wonderful recipes!
Many XO’s from Alberta and Canada and the World. (I guess we stand in solidarity now)
Kate from Alberta
Can you sub almond ir coconut flour for the all purp flour?
I don’t see why not? If you do, can you report back how it went? Thanks so much April.