What’s better than a spiced donut? A spiced donut in muffin form! These muffins are fluffy, moist, with just a little bit of spice.
Donut Muffins For Breakfast
If you are looking for a sweet treat to go with your breakfast, look no further. This is quick and easy and tastes like a spiced cake donut, in a muffin. Yum. You probably have all of the ingredients in your pantry right now if you want to make a batch.
Baking Spiced Donut Muffins
Your house is going to smell amazing when these are baking in the oven. That’s one of the best parts of these delicious muffins. Along with that cinnamon and sugar topping- my mouth is watering!!
Start by beating the softened butter, vegetable oil and sugars in a bowl until everything is smooth. Add the 2 eggs and beat again until mixed. Stir into the batter the baking powder, soda, nutmeg, cinnamon, salt and vanilla. Then mix in the flour and milk alternately. Be sure that all of the ingredients are combined after this step.
Preheat your oven to 425 degrees and set the rack in center of oven. Line 12 muffin cups or grease the cups if not using muffin liners. Scoop the donut muffin batter into the prepared muffin cups until they are almost full. Bake the muffins in the oven for 15-18 minutes or until the tops are golden brown and set. Take out and let them cool.
While they are cooling, melt the butter in a small bowl and set aside. Combine the sugar and cinnamon in a separate small bowl. Take the hot muffins one by one and dip the tops in the melted butter and then in the cinnamon and sugar mixture. Serve these fresh and hot!
Other Muffin Recipes:
- World’s Best Fresh Blueberry Muffins
- Chocolate Covered Pear Muffins
- Peanut Butter Banana Power Muffins
- Peach and Coconut Muffins with Coconut Streusel
- Blueberry and Lemon Zest Muffins with Fresh Lemon Glaze
Spiced Donut Muffins
- 1/4 cup butter softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 2/3 cups flour I used 1 1/3 cake flour 1 1/3 all purpose*
- 1 cup milk whole or reduced fat is fine
- 3 tablespoons melted butter
- 3 tablespoons sugar
- 1 tablespoon cinnamon or cinnamon/nutmeg mixture
Preheat oven to 425 degrees. Set rack in center of oven. Line 12 muffin cups or grease the cups if not using liners.
In a medium sized bowl, beat the softened butter, vegetable oil and sugars until smooth. Add the eggs and beat again until smooth.
Stir in the baking powder, soda, nutmeg, cinnamon, salt and vanilla.
Stir in the flour and milk alternately, make sure all ingredients are combined.
Scoop the batter into the prepared muffin cups. The cups should be almost full.
Bake the muffins for 15-18 minutes or until tops are golden brown and set.
Remove from oven.
While muffins are cooling a bit, melt the butter in a small bowl. Set aside.
In a separate bowl, combine the sugar and additional cinnamon.
Take the still hot muffins and dip the top into the melted butter, then the cinnamon sugar mixture.
Best served warm.
-I used a blend of cake and all purpose flour to get a lighter muffin texture. You may use either type.
-I adjusted the original amount of nutmeg in this recipe to appeal more to kids. I felt that more cinnamon and less nutmeg worked best. The original recipe called for 1 1/4 teaspoons without cinnamon in the batter.
-Make sure to have the oven heated properly. Pre-heat while you are making the batter.
-This recipe could be altered to use a glaze as the topping, or drizzled chocolate. Or a sprinkle of powdered sugar and unsweetened cocoa. the possibilities are endless.
-One reader suggested pouring these into a donut pan made for baking. After baking, shaking the "donuts" in a paper sack with sugar while still hot.