Best 14 Donut Muffins Recipes

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Indulge in a delectable journey with these extraordinary donut muffins, a heavenly fusion of classic donuts and comforting muffins. These delightful treats will tantalize your taste buds with their soft, fluffy interiors and crispy exteriors, coated in a variety of enticing flavors. From the classic glazed donut muffin, reminiscent of the iconic breakfast pastry, to the decadent chocolate-dipped donut muffin, boasting a rich and indulgent coating, each recipe promises a unique and unforgettable experience.

These donut muffins are not just limited to traditional flavors; they also offer exciting variations to cater to every palate. The maple-bacon donut muffin infuses a sweet and savory combination, while the fruity blueberry donut muffin bursts with the freshness of juicy blueberries. For those who prefer a zesty kick, the lemon poppy seed donut muffin delivers a citrusy explosion. And for a unique twist, the funfetti donut muffin adds a pop of color and cheer with its rainbow sprinkles.

With step-by-step instructions and helpful tips, these donut muffin recipes are accessible to bakers of all levels. Whether you're a seasoned baker looking for a new challenge or a novice baker eager to explore the world of baking, these recipes will guide you towards donut muffin perfection. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

DONUT MUFFINS



Donut Muffins image

Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.

Provided by Dianne

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 9

½ cup white sugar
¼ cup margarine, melted
¾ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking powder
1 cup all-purpose flour
¼ cup margarine, melted
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  • Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  • Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  • While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS



Homemade Nutella®-Filled Donut Muffins image

I'm a sucker for donuts, and these Nutella®-filled donut muffins are baked instead of fried and super delicious!

Provided by lilemdo

Categories     Bread     Quick Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 16

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup white sugar
¾ cup milk
⅓ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
3 tablespoons unsalted butter, or more as needed
⅓ cup white sugar
1 teaspoon ground cinnamon
1 ½ cups sifted powdered sugar, or more as needed
¼ cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
  • Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
  • Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
  • Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
  • Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
  • Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

Nutrition Facts : Calories 453.5 calories, Carbohydrate 67.7 g, Cholesterol 24.8 mg, Fat 18.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 4 g, Sodium 202.4 mg, Sugar 51.2 g

DONUT MUFFINS



Donut Muffins image

Little nutmeg-scented mini muffins are rolled in cinnamon sugar to make a treat that tastes like a donut and is fast to whip up. You can substitute butter for margarine.

Provided by CHEF GRPA

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 cup white sugar
1/4 cup margarine, melted (Use either butter or margarine)
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted (Use either butter or margarine)
1/2 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • 1. Preheat oven to 375*F. Grease 24 mini-muffin cups.
  • 2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  • 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  • 4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
  • My Note: I was curious about a couple of things about this recipe. First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates? Could it be that I misprint? Mine is a standard, mini-muffin tin. Second, I really don't like nutmeg much. So WHY do I LOVE these muffins?! And why can't I stop popping them in my mouth? Don't kid yourself by thinking that because they're small you won't eat as much. You'll just eat more of them. And making them in the mini muffin tins was GENIUS, Dianne! That way you get more of that buttery, cinnamony sweetness in every bite! I did make a couple of modifications, but nothing that would significantly alter the recipe. I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk. This worked beautifully, but please note that if you do that you MUST add 1/2 teaspoons baking soda and eliminate the baking powder to adjust the acidity and make them rise properly! Plus they're so darned pretty I could just eat them up! (And I already did, with five of them) Your recipe is a beauty, Dianne! ~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly! This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins. This recipe makes 24 mini muffins. You fill the muffins cups 1/2 full with batter, and they should rise to just above top of the muffin tin. You can certainly also make 12 larger mini muffins if you wish, but "officially" this recipe makes 24. I think 12 has worked for me because my muffin tin is on the bigger side. Sorry about the confusion!
  • I dare you to eat just one -- With that in mind the only thing I would do differently next time is to double or triple the recipe because these don't last long. I sprayed a little Pam for baking in the bottom of my mini-muffin cups so they'd pop right out. I can't wait to make these with my niece as this is definitely a kid friendly recipe.
  • I put in a little less than 1/2 tsp of nutmeg. I also coated mine in powdered sugar, vanilla glaze and a chocolate glaze. We all like the vanilla glaze best! Here is the recipe I used for my vanilla glaze 2 cups confectioners' sugar 1 tsp vanilla extract 1 TBS milk 1 TBS butter, softened Put that into a bowl and mix together. I added more milk, but I didn't measure. I just got it to the consistancy I liked. Once I mixed it, I poured have of the glaze into another bowl and added 1 TBS cocoa powder and mixed. Then I dipped the muffins in the glazes and let dry. I double dipped them. Then on the vanilla glaze ones, I dipped some of the tops in the chocolate glaze. Also, glaze them once they have cooled. If you don't wait, they will fall apart.

DONUT MINI MUFFINS



Donut Mini Muffins image

Received this recipe in an email and had to post! Will be making these soon, sounds so simple and tastey!

Provided by AZPARZYCH

Categories     Breakfast

Time 30m

Yield 24 mini muffins, 4-6 serving(s)

Number Of Ingredients 9

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease 24 mini-muffin cups.
  • Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
  • Stir in the milk, then mix in the baking powder and flour until just combined Fill the prepared mini muffin cups about half full
  • Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes
  • While muffins are baking, place 1/4 cup of melted margarine in a bowl.
  • In a separate bowl, mix together 1/2 cup of sugar with the cinnamon Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.
  • Let cool and serve.

SUGAR DONUT MUFFINS



Sugar Donut Muffins image

This is a favourite with the grandkiddies and me too! For a change in pace, add cinnamon to the butter/sugar mix for rolling. Also, thinking you could add a dollop of your favourite jam before completely filling the cup (havent tried that yet).

Provided by Sassy in da South

Categories     < 30 Mins

Time 28m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup sugar, for rolling

Steps:

  • Preheat oven to 350 degrees. Lightly grease a muffin tin with cooking spray or vegetable oil.
  • In a large bowl, beat together sugar and egg until light in color.
  • In a small bowl, whisk together flour, baking powder, salt and nutmeg.
  • Pour into egg mixture and stir to combine.
  • Pour in vegetable oil, milk and vanilla extract.
  • Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
  • Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
  • While muffins are baking, melt butter and pour remaining sugar into a small bowl.
  • When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

BAKED DONUT MUFFINS



Baked Donut Muffins image

Make and share this Baked Donut Muffins recipe from Food.com.

Provided by Petunia

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1/3 cup margarine, softened
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1 egg
1/2 cup milk
1/2 teaspoon salt
1 1/2 cups flour
cinnamon sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream the margarine and sugar.
  • Beat in the egg.
  • Add the dry ingredients and then the milk.
  • In a greased 12-muffin pan, fill each cup 2/3 full with batter.
  • Bake 20-25 minutes until done.
  • When done, but not completely cooled, roll each muffin top in the cinnamon sugar.

Nutrition Facts : Calories 156.9, Fat 3.5, SaturatedFat 0.9, Cholesterol 16.9, Sodium 183.2, Carbohydrate 29.3, Fiber 0.4, Sugar 16.7, Protein 2.5

JELLY DONUT MUFFINS



Jelly Donut Muffins image

Make and share this Jelly Donut Muffins recipe from Food.com.

Provided by Azzurri

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

125 ml milk
85 ml vegetable oil
1 large egg
1/2 teaspoon vanilla extract
200 g self-raising flour
100 g superfine sugar
12 teaspoons strawberry jam
100 g unsalted butter
150 g granulated sugar

Steps:

  • Preheat oven to 190°C/370°F.
  • Beat together milk, oil, egg and vanilla with a fork.
  • Stir the wet mixture into flour and superfine sugar to combine (just). Don't overmix! The lumps don't matter.
  • Spoon the mixture into each muffin cup in your tray so its just under a third full.
  • With a teaspoon, add a dollop of strawberry jam, then top with more muffin mix so the cases are just about full.
  • Bake for 20 minutes until the tops are springy.
  • Melt butter in a saucepan and lay out the granulated sugar in a wide, shallow bowl.
  • As soon as the muffins are ready remove from moulds and dip into butter then toll in sugar.
  • Eat warm.

DIRT BOMBS OR DONUT MUFFINS



DIRT BOMBS OR DONUT MUFFINS image

Categories     Nutmeg

Yield 24-30 muffins

Number Of Ingredients 12

2 sticks butter or margerine
1 1/2 cups sugar
4 eggs
4 1/2 cups flour
1 1/2 TBSP baking powder
1 1/2 tsp. salt
1 1/2 tsp. nutmeg
2 cups milk
topping:
2 sticks butter or marg, melted
cinnamon
sugar

Steps:

  • Begin with all ingredients at room temp. Cream butter and sugar well. Add eggs one at a time, scraping bowl in between. Combine dry ingredients; add 1/3 dry ingredients and 1/3 milk to butter sugar mixture. Mix on low till almost combined. Repeat twice unti all ingredients have been added. Scrape bowl and mix once on med-low speed until batter is smooth and the consistancy of pancake batter. Batter may be refrigerated overnight, which will improve dirt bombs, but is not necessary. Using ice cream scoop, full greased muffin tins. Bake at 400 for 20 min. or until golden brown. When cool enough to handle, dip in melted butter and roll in cinnamon sugar. Makes 24-30.

INDIAN SPICED MINI DONUT MUFFINS



Indian Spiced Mini Donut Muffins image

Provided by Food Network

Time 38m

Yield 24 mini muffins

Number Of Ingredients 14

1/3 cup butter
1/2 cup sugar
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup milk
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon garam masala
1/4 teaspoon ground cardamom
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
  • In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
  • Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
  • In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.

"DUFFINS" (DONUT MUFFINS)



This recipe is a cross between a donut and a muffin. Baked, not fried, using wholesome ingredients, it is actually a smart start to your day!

Provided by RDcook444

Categories     Breads

Time 1h

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

3 cups white whole wheat flour or 3 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg, freshly grated
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1/4 cup butter, melted and cooled
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
2 egg whites
1 egg
1 teaspoon vanilla
1/4 cup granulated sugar
2 teaspoons cinnamon

Steps:

  • Preheat oven to 375 degrees F.
  • Line 2 12-cup muffin tins with paper liners. Spray lightly with non-stick spray.
  • Combine butter and applesauce.
  • Add sugar and beat for 1-2 minutes, until fully incorporated.
  • Beat in egg whites and whole egg for another 2 minutes.
  • Mix in vanilla and buttermilk.
  • Stir in flour, baking powder, salt, nutmeg, and baking soda until combined. Be careful not to overmix when adding the dry ingredients or muffins will be tough.
  • Scoop batter into prepared muffin tins, about two thirds full.
  • Bake muffins for 13-15 minutes, or until batter starts to pull away from the liners and tops spring back when poked.
  • While muffins are baking, mix 1/4 cup sugar and cinnamon.
  • Sprinkle tops of muffins with cinnamon sugar right after removing them from the oven.
  • Cool for 2 minutes in pan, then remove to cooling rack.
  • Refrigerate.

DIANNE'S TINY DONUT MUFFINS



Dianne's Tiny Donut Muffins image

This recipe is from Dianne and was on allrecipes. I have made it several times and want to share with my friends here. First I give all credit to Dianne. The pictures are mine.

Provided by Leila Rockwell

Categories     Other Desserts

Time 30m

Number Of Ingredients 10

1/2 c white sugar
1/4 c margarine or butter melted ( i used butter)
3/4 tsp ground nutmeg
1/2 c milk
1 tsp baking powder
1 c flour sifted
TOPPING
1/2 c white sugar
1/4 c margarine or butter melted
1 tsp ground cinnamon

Steps:

  • 1. Preheat oven to 375*. Grease 24 mini-muffin cups.
  • 2. Mix 1/2 cup sugar, 1/4 cup margarine or butter and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  • 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  • 4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separeate bowl, mix together 1/2 cup of sugar with the cinnamon Remove muffins from their cups, dip each muffin top in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
  • 5. I found that you don't quite get 24 out of this recipe. And be sure and grease with crisco so they won't stick. I found out pam doesn't work as well for me.

SUGAR DONUT MUFFINS



SUGAR DONUT MUFFINS image

Categories     Muffin

Yield 12 muffins

Number Of Ingredients 12

3/4 cup sugar
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
2 tbsp melted butter, for dipping
1/2 cup sugar, for rolling
1 tbsp cinnamon, for rolling

Steps:

  • Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar, oil, milk, egg, and vanilla until smooth. In another bowl (or a food processor) mix the flour, baking powder, salt, and nutmeg. Add the dry mix to the liquid and stir just enough to bring together. Do not overmix. Pour into muffin tins, filling each about 3/4 full. Bake for about 15 minutes until tester comes out clean. Melt the butter in a small bowl in the microwave. Stir together sugar and cinnamon in another small bowl. When the muffins are done allow to cool for a few minutes, until you are able to handle them easily. Dunk the tops of the muffins in the melted butter and then the cinnamon-sugar mixture.

DONUT MUFFINS



Donut Muffins image

These are so good in the morning with a good cup of coffee. Very easy to make with ingredients that you normally have on hand. This is a great recipe..Hope you enjoy

Provided by Linda Griffith

Categories     Muffins

Time 35m

Number Of Ingredients 8

1/4 c butter, softened
1 c granulated sugar
1 large egg
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c whole milk
1/4 tsp nutmeg

Steps:

  • 1. Cream butter and sugar. Add egg. Beat well. Mix flour, baking powder, salt and nutmeg; add alternately with milk to egg mixture. Put in greased mini muffin tins and bake in a preheated 350 degree oven for 20 minutes. When done, immediately brush tops with melted butter and sprinkle with cinnamon sugar or powdered sugar.

DONUT MUFFINS



DONUT MUFFINS image

Categories     Game

Number Of Ingredients 7

1 cup (divided) white sugar
1/2 cup (divided) butter or margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  • Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined.
  • Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  • While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
  • Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Tips:

  • Use melted butter instead of solid butter for a more tender muffin.
  • Don't overmix the batter. Overmixing can result in tough muffins.
  • Fill the muffin cups only 2/3 full. Overfilling the cups can result in muffins that overflow and stick to the pan.
  • Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can result in dry muffins.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These donut muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover donut holes. With a few simple ingredients, you can have a batch of these muffins ready to enjoy in no time. So next time you have a craving for donuts, try making these donut muffins instead. You won't be disappointed!

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