It seems like there are a lot of doughnut and doughnut muffin recipes making their way around the blog world.  I don’t know about you but I swore off doughnuts a long time ago.  I remember after morning cheerleading practices in high school, everyone would jump into a car, head to the local doughnut shop and we would fill ourselves with a breakfast that consisted of sugary, fried doughnuts, fake fruit juice and biscuits and gravy.  Of course, we were highly active high-schoolers with super-fast metabolisms so a few doughnuts per week didn’t hurt then. 
I can’t even remember the last time that I ate a doughnut and I admit, I have to use 100% of all the self-control that I can muster to be able to walk into Quik Trip and not buy one!  However, I think I have found my alternative.  These are so incredible!  The texture is just like a cake doughnut but it’s not fried, not frosted and there is no butter necessary (although a little is used!)  I have had several recipes bookmarked for some time but this one definitely stuck out to me.  I always loved the cinnamon sugar coated cake doughnuts and this took me right back to my high school days.

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Cinnamon-Sugar Doughnut Muffins


1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup vegetable oil
3/4 cup granulated sugar
1 large egg
3/4 cup milk
1 stick butter, melted
1/3 cup granulated sugar
1 Tb. cinnamon


Preheat oven to 350 degrees. Liberally spray muffin pan with non-stick cooking spray; flour the pan if you wish. Combine flour, baking powder, salt and cinnamon in a medium-sized bowl and set aside.

Whisk together oil, sugar, egg and milk, add dry ingredients to wet and stir until combined. Be careful not to over mix.

Bake for 15-20 minutes until the tops are round and golden. Meanwhile, melt butter in a microwave-safe bowl. In a separate bowl, combine the cinnamon and sugar.
Remove muffins from the pan while they are hot; dip the muffin tops into the melted butter and then roll into the cinnamon/sugar mixture.