Tuesday, March 29, 2011

Cinnamon Sugar Doughnut Muffins

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.


14 Responses to “Cinnamon Sugar Doughnut Muffins”

  1. #
    Lindsey @ Gingerbread Bagels — March 29, 2011 @ 9:35 am

    I LOVE doughnut muffins and yours look sooo good. I wish I had one (ok two) for breakfast. 🙂

  2. #
    cakewhiz — March 30, 2011 @ 1:35 am

    do you have any idea how good this would compliment my cup of green tea?! mmmmmmmm! hehe 😛

  3. #
    Cassie @ Bake Your Day — March 30, 2011 @ 6:06 pm

    They were so perfect for breakfast. I'm not sure about green tea but they sure were perfect with my coffee!! 🙂

  4. #
    Beth Michelle — April 3, 2011 @ 2:04 am

    These look so good! I am going to put them on my 'to bake' list!

  5. #
    Lizzy — April 3, 2011 @ 7:44 am

    I've made something similar…irresistible!!! Beautiful photo, Cassie~

  6. #
    Erin — April 3, 2011 @ 1:51 pm

    A co-worker brings these in to work adn they are do darn delicious!

  7. #
    DeniseB — April 4, 2011 @ 11:01 am

    I think I will try these in my mini muffin tin….should be like donut holes.

  8. #
    Wilde in the Kitchen — April 5, 2011 @ 3:00 pm

    These donut muffins look so good! So much healthier than regular donuts because they are baked!

  9. #
    Mike@ The Culinary Lens — August 9, 2011 @ 5:48 pm

    What a great recipe. And I too wish I had the metabolism I had in High School (Or Secondary School as we called it i n Ireland)

  10. #
    alittlelunch.com — August 9, 2011 @ 11:32 pm

    Cassie, I'm visiting from The Culinary Lens "Thinker" post and you've given me something to think about. (I printed the recipe before I even commented!) These look delicious — thanks!
    P.S. I hear ya on that high school metabolism, too. LOL.

  11. #
    Andrea @ From the Bookshelf — August 10, 2011 @ 10:18 am

    These look great! I can't wait to try them! Metabolism – HA! Came over from The Culinary Lens!

  12. #
    Anna — October 16, 2011 @ 9:39 pm

    mmm, these look so good, and I bet that butter is totally necessary 😉 Adding to this week’s plans now!


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