Tuesday, July 10, 2012

Donut Muffins

Donut muffins..they taste of cake donuts and muffins combined in one. They are good rolled in a sugar and cinnamon mixture or drizzled with a glaze while still warm..extra special if you do both!

  • 1/3 cup butter
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup buttermilk
  1. In a medium size bowl cream butter and sugar till light and fluffy.
  2. Add eggs and vanilla and beat till well blended.
  3. Mix dry ingredients and add to the creamed mixture alternately with buttermilk and stir until well combined.
  4. Spoon batter into a lightly greased muffin tin.
  5. Bake at 425ยบ for 16 minutes or until golden in color.
  6. Remove from oven, cool for approx 2 or 3 minutes, just until you can handle them.
  7. Roll donuts in sugar/cinnamon mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Or dip tops of muffins in melted butter and then into cinnamon/mixture or drizzle with a glaze.
  8. Yield: 12 muffins


  1. What a great recipe! Thanks :) Andrea

  2. What a great recipe! Thanks for sharing it. Andrea

  3. These look amazing. I can not wait to try to make these. Thanks!

  4. what a unique & fun recipe - definitely going to give this one a try!

  5. I really like snacks that you can eat and run with, and I love cinnamon so I'm liking this recipe. Richard

  6. They look wonderful. We will be trying them soon.

  7. Yum!
    I'm not sure these are on the diet... but they sure look good.

  8. Thanks for the recipe.
    I have just made a double batch and ate 2 while still hot...Mmm delicious.
    I didn't know what baking soda was... I have a box of Arm & Hammer American baking soda, but the box only talks about how good it is for cleaning...so I left it out...They were still delicious.
    Thanks again,

    1. Hi Sugar Pie, this is something I found on the Joy of Baking page that answers your question about baking soda. It's interesting how all over the world there are slight differences to the way we bake and the products that are available to us.

      Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
      When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.

      Read more: http://www.joyofbaking.com/bakingsoda.html#ixzz20JdkrJlC

    2. Arm & Hammer is the most common baking soda we have here in America and is safe to use in baking - it's baking soda but also good for cleaning :)

    3. Thanks Bren & Christine,

      I thought of making nini ones next time to Bren.

      Have a great weekend & thanks again for the lovely recipes

  9. Mom these look so good, next baking spree I want to try these out. Maybe bring them to work and share :)

    1. I'd like to try the mini muffin tins on this one, little bite sized treats!

  10. oh man grandma, come home now and make these for me please!!!!

  11. We love your recipes. I have done a several already and yesterday I made a double batch of these donut muffins for a family reunion and they turned out scrumptious and were a HUGE hit. Thank you again.!!!

  12. i want to make it..thanks for sharing

  13. Thank you for sharing! I think an awesome baker like you would really enjoy the class!