After reading so many delectable Monday Muffins posts from fellow bloggers I knew I had to join the fun. As fate would have it, for my first Muffin Monday the recipe is Doughnut Muffins. Fitting wouldn’t you say?

Being a doughnut fiend I was eager to bake (and consume) a batch of doughnut muffins. These doughnut muffins have all the deliciousness of a fresh baked cake doughnut without the fuss. They are simple to prepare so breakfast will be ready in no time and if you opt to not use a muffin liner, they have a nice slight crust on the exterior. These muffins are light and fluffy, with a delicately sweet cinnamon sugar crusted top – true breakfast perfection.


The only change I made to this recipe was the addition of vanilla extract.  I also increase the amount of cinnamon and sugar topping that the recipe called for because I found that I ran out of it before I was finished coating all of the muffins. The muffins had the slightest hint of flour-y flavor and could have been a smidge more moist, so next time I can going to try swapping the canola oil for butter and I am going to add a ½ cup of yogurt.


Muffin Monday is an initiative by Baker Street. It’s a culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.  Mmmm muffins!



The recipe has been adapted from

The original recipe does call for a jam in the center as a filling but that is totally optional. (I opted to not use it)


1-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

3/4 cups sugar

1/3 cup canola oil

1 egg, lightly beaten

3/4 cup milk


1/4 cup butter, melted

½ cup sugar

2 teaspoon ground cinnamon



Preheat the oven to 350°F

Grease or use muffin liners to line a 12 hole muffin pan.

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 cups ¾ of the way full and bake for 20-25 minutes or until a toothpick comes out clean.

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.

Yields: 10 standard-size muffins.

13 Comments on Muffin Mondays | Doughnut Muffins

  1. As soon as I found out this week’s recipe, I was hoping you would be finally baking with us because I know how much you love donuts 🙂 Going to try your recomendations next time I bake these muffins.

  2. Yes, thank you for the recommendations for next time! Mine were a little dense and not as moist as I’d have liked, either, so I’ll be giving the butter and yogurt a try. I noticed that Xai used buttermilk in his, too…

    Lovely domed tops on yours 🙂

  3. Nice looking muffins. I loved how easy they were 🙂 I thought subbing some butter, too. may try it next time. I made some plain, too. The filling definitely give them more mouth appeal!

  4. A- Thanks for including me it was so fun baking these!

    Caroline – You know me so well 🙂

    Elena – aww thanks! 🙂

    Aimee – yeah the buttermilk sounded good. I’ll try yogurt and see i usually like yogurt in cakes for moisture so may work out nice

    Alan- Yeah I thought plain and simple was the best way to go, but I bet the filling made them extra special!

  5. Thank you for joining us! Pardon my lateness but I didn’t want to take a peek until I posted mine. That will be like cheating, Ha-ha!

    I did the yogurt route ;-)!

Leave a Reply