DOUGHNUT MUFFINS
After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. -Morgan Botwinick, Richmond, Virginia
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened., Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.
Nutrition Facts : Calories 386 calories, Fat 17g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
DONUT MUFFINS
Sweet, cake-like and scented with cinnamon and nutmeg, these muffins taste remarkably like donuts.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a standard muffin pan with nonstick cooking spray.
- Combine the milk and lemon juice in a measuring cup or bowl and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Mix in the vanilla.
- Add a third of the dry ingredients to the batter and mix on low speed to combine. Add half of the milk mixture and mix well. Mix in another third of the flour mixture, followed by the remaining milk mixture, and finally the remaining flour mixture. Mix until evenly combined but don't over-mix. The batter will be very thick.
- Scoop the batter evenly into the prepared muffin pan, filling each cup to the rim. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool.
- In the meantime, prepare the toppings: Melt the butter in a small bowl. In another small bowl, whisk the cinnamon and sugar together.
- When the muffins are cool enough to handle, working one by one, use a pastry brush to paint the top of each muffin with butter, then roll in the cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Nutrition Facts : ServingSize 1 muffin, Calories 342, Fat 16 g, Carbohydrate 46 g, Protein 5 g, SaturatedFat 10 g, Sugar 21 g, Fiber 1 g, Sodium 234 mg, Cholesterol 70 mg
MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
DOUGHNUT MUFFINS
Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.
Provided by Debbie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 37.7 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 152.2 mg, Sugar 25.5 g
DOUGHNUT MUFFINS
Found this on the back of Clabber Girl baking powder.These are great muffins. I make them for all occasions. Love to make extra and freeze them.
Provided by crawfish pie
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Beat egg.
- Add in oil and milk and continue to beat until mixed. Set aside.
- Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.
- Mix and fill muffin cups.
- Combine sugar and cinnamon.
- Sprinkle generously on top of each muffin.
- Add a dollop of butter atop each muffin.
- Bake at 400°F for 20 minutes.
- NOTE: I add a couple of sprinkles of cinnamon to the batter.
- I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix.
CINNAMON DOUGHNUT MUFFINS
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. -Sharon Pullen, Alvinston, Ontario
Provided by Taste of Home
Time 35m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. 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. , 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. Bake until a toothpick comes out clean, 20-25 minutes. , 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. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 13g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
MUFFINS THAT TASTE LIKE DOUGHNUTS
Make and share this Muffins That Taste Like Doughnuts recipe from Food.com.
Provided by Ladyshay
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Mix together the flour, baking powder, salt, nutmeg and cinnamon.
- Mix together the oil, egg, sugar and milk.
- Add to the dry mixture stirring until just combined.
- Spoon mixture into greased muffin tins.
- Bake for 20-25 minutes.
- Meanwhile, mix the sugar and cinnamon for the topping.
- Once muffins have cooled a little, dip the tops of the muffins into the melted butter and then into the cinnamon sugar mixture.
- Set on a tray and allow to cool.
Nutrition Facts : Calories 301.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 38, Sodium 223.9, Carbohydrate 40.1, Fiber 0.7, Sugar 25.1, Protein 3
MINI DOUGHNUT MUFFINS
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite sized with none of the wait, once you've made them a few times you won't even have to look up the recipe. You can use any type of jam to fill these or simply eat them plain.
Provided by Martha Collison
Categories HarperCollins HarperCollins Dessert Kid-Friendly Muffin Jam or Jelly Quick & Easy Vanilla Cupcake Small Plates
Yield Makes 24 mini muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
- Place the sugar, flour and baking soda in a bowl and combine.
- In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
- Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
- While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.
DOUGHNUT MUFFINS
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 38m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
- Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
- Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
Nutrition Facts : Calories 229 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
PUMPKIN DOUGHNUT MUFFINS
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g
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DOUGHNUT MUFFINS | KING ARTHUR BAKING
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4.7/5 (398)Total Time 25 minsServings 12Calories 280 per serving
- 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, and sugars till smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, nutmeg, salt, and vanilla., 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.
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