All the flavor of a spice cake donut in muffin form! These donut muffins are soft and crumbly and packed with flavor.
Donut muffins are a perfect grab-and-go breakfast or an indulgent relaxing morning go to. For more must-make muffins try Oatmeal Muffins, Banana Nut Muffins, or Double Chocolate Muffins.
Like a Donut & Muffin in One!
How to Make Them
PREP. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
WET INGREDIENTS. In a medium-sized mixing bowl, cream together the butter, vegetable oil, sugars and vanilla till smooth. Add the eggs, beating to combine.
DRY INGREDIENTS. Stir in the baking powder, baking soda, nutmeg and salt.
FLOUR + MILK. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
BAKE. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
COOL. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).
Topping Options
We tried two different methods for topping these donut muffins and liked both of them so much, we HAD to include each in the final recipe!
Cinnamon Sugar: Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
Serving & Storing
SERVE warm, or cool on a rack and wrap airtight. STORE for a day or so at room temperature in a covered container.
For more sweet breakfast treats, try:
- Lemon Almond Poppy Seed Scones
- Nutellla Stuffed Pumpkin Donut Holes
- French Toast Muffin Cups
- Peaches and Cream Scones
Donut Muffins Recipe
Ingredients
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 3/4 tsp salt
- 1 1/4 tsp vanilla extract
- 2 2/3 cup all-purpose flour
- 1 cup milk - (1 % works great)
- 3/4 cup granny smith apples - cooked, 1/4'' cubes, optional
For the Glaze
- 3 tbsp butter - melted
- 1 cup powdered sugar
- 3/4 tsp vanilla
- 2 tbsp milk
For the Cinnamon Sugar Topping
- 1 tbsp butter - melted
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, sugars and vanilla till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg and salt.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
- Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
- Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Nutrition
(recipe adapted from King Arthur Flour)
Yum – I think these are my new favorite muffins! Great recipe
My kids love these so much! And they freeze really well too.
Could not stop eating these fabulous muffins! What a great recipe for anytime!