I came across this recipe for Donut Muffins on the allrecipes.com mobile app when I was looking for something to make for breakfast. This recipe is stolen from Dianne who I think may have been stolen from them from somewhere else, I know I’ve seen it on other websites and I have seen The Pioneer Woman make them as Mini Doughnut Muffins or 12 large muffins and she called them French Breakfast Puffs. These yummy donut muffins have been stolen back and forth all over the internet.
The first Friday in every June is National Doughnut (or Donut – depending on where you live) Day (to see more Food Holidays click National Food Holidays), and today June 2nd 2017 is the first Friday in June so Happy National Doughnut Day!
Mix ½ cup sugar, ¼ cup melted margarine and ¾ tsp ground nutmeg in a large bowl.
Whisk to combine
Stir in ½ cup milk
Add in 1 tsp baking powder and 1 cup flour
Stir until just combined
Fill in the greased mini muffin cups about half full. I like to use a small cookie scoop to add batter to the cups.
You should fill 24 mini muffins cups, wipe any drips from the trays before baking.
Bake in preheated 375 F oven until the tops are lightly golden, 15-20 minutes.
While muffins are baking, place ¼ cup melted margarine in a bowl. In a separate bowl, mix together ½ cup sugar with 1 tsp ground cinnamon.
Remove muffins from their cups, dip each muffin in the melted margarine
and then place muffin in the sugar-cinnamon mixture
roll in the sugar-cinnamon mixture coating the muffin
Repeat with remaining muffins and let cool and serve.
Donut Muffins
Homemade mini donut muffins rolled in cinnamon sugar. A great way to celebrate National Donut Day! These donut muffins are quick and easy to make and are great for breakfast, brunch or a snack.
Ingredients
- ½ cup white sugar
- ¼ cup margarine, melted
- ¾ tsp ground nutmeg
- ½ cup milk
- 1 tsp baking powder
- 1 cup AP flour
- ¼ cup margarine, melted
- ½ cup white sugar
- 1 tsp ground cinnamon
Instructions
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Preheat oven to 375 F. Grease 24 mini muffin cups.
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Mix ½ cup sugar, ¼ cup margarine and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill in the prepared mini muffin cups about half full.
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Bake in the preheated oven until the tops are lightly golden, 15-20 minutes.
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While muffins are baking, place ¼ cup melted margarine in a bowl. In a separate bowl, mix together ½ cup sugar with cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Recipe Notes
I use a small cookie scoop (2 tsp) to measure the batter. I just barely fill 24 cups; I have to scrape the bowl. Be careful not to fill too much batter, you won’t have enough to make 24 and the muffins will overflow when baking.