Donut Muffins
Want a way to use those fantastic jams you made over the summer? Here is a super easy but tasty and fancy-looking muffin that is sure to please everyone! My kids fondly refer to these muffins as "donut muffins" because they taste very similar to a cake donut. My favourite way to make a batch is to make some with filling and some without and to vary the topping, so that I have a nice assortment of muffins. Try them this year with your favourite preserve or enjoy them plain on the inside but sweet on the outside.
Equipment
- Muffin tin that holds 12 muffins
- Muffin tin that holds 6 muffins
Ingredients
For the muffins:
- 3½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- â…” cup canola oil or substitute any mild tasting oil
- 2 large eggs
- 1½ cups granulated sugar
- 1½ cups milk
Optional topping:
- ½ cup butter
- ½ cup granulated sugar you won't use all the cinnamon sugar
- ½ teaspoon cinnamon
- or use 1 cup of confectioners' sugar instead of the cinnamon sugar
Optional filling:
- 18 teaspoons strawberry, blueberry, raspberry or peach jam If the jam is thick you can use up to 1 tablespoon.
Instructions
To make the muffins:
- Preheat the oven to 350°F.
- Lightly grease the muffin tins with shortening or use a cooking oil spray.
- In a large bowl combine the flour, baking powder, salt, nutmeg and cinnamon.
- In a medium bowl whisk the oil, sugar, eggs and milk.
- Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix. You may see some lumps, that is okay.
- If adding jam, fill the tins halfway with the batter and add a teaspoon of jam, then finish filling the tins with batter.
- If you are not using a jam filling , evenly distribute the batter between all 18 muffin cups.
- Bake in a 350°F oven for 20-25 minutes.
- Combine the sugar and cinnamon in a small bowl. Melt the butter in another separate small bowl.
- Shake the muffins out of the tin and immediately while the muffins are hot, one at a time dip the tops in the melted butter. Then roll the tops in the cinnamon-sugar or the confectioners' sugar. I like to leave some muffin tops plain, some with the cinnamon-sugar topping and some with the confectioners' sugar.
- Cool on a wire rack until cooled completely. Serve warm or cool.
Nutrition
Serving: 1-cinnamon sugar topped muffinCalories: 312kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 4gCholesterol: 36mgSodium: 263mgPotassium: 61mgFiber: 1gSugar: 23gVitamin A: 208IUCalcium: 71mgIron: 1mg
Tried this recipe?Let us know how it was!
These are an absolute must try! Imagine the perfect cake donut.. these are it! I baked these for 25 minutes in my oven and they turned out beautifully. Since I only have one muffin tin (sniff sniff) I made 12 muffins on the first day and then stored the remaining batter in the fridge overnight. I made muffins about 24 hours later with the leftover batter and I think they may have been even better than the day one batch. The batter is much easier to scoop out after being in the fridge as well, which made things less messy for me! Overall, this recipe yielded 20 muffins. Thanks for the sharing recipe! I will be skipping the cake donuts at the store from now on…