RECIPE: Donut Muffins

These delicious little bites are great for when you’re craving a hot cinnamon donut.  We made a batch of mini muffins and 8 regular muffins with this mix which meant we had more than enough for the family for a week.  These did really well in the freezer as well so if you’re like me and into stocking up the freezer for easier days then give these a try.

Donut Muffins

Donut Muffins


  • 3/4 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 1& 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3 cups plain flour
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda

Sugar Coating

  • 1 cup coarse sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup butter, melted


  1. Preheat oven to 180°C and line your muffin tin with cupcake papers.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. Gradually beat in milk and vanilla.
  4. In another bowl, whisk flour, baking powder, salt, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
  5. Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
  6. Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar.

Happy Baking!



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