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Doughnut Muffins


I love making these doughnut inspired muffins with both the cinnamon sugar and powdered sugar toppings. Don't forget the coffee and enjoy!

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Rate this recipe 4.7/5 (11 Votes)


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 1/4 cups milk
  • 1/2 cup sour cream
  • 1 1/2 sticks unsalted butter, softened (12 tablespoons)
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 stick unsalted butter, melted (8-tablespoons)


Servings 48
Preparation time 30mins
Cooking time 110mins


Step 1

Preheat oven to 350°F. Coat mini muffin pans with nonstick spray.

For the muffins whisk together flour, baking powder, salt, nutmeg, and baking soda. Combine milk and sour cream in a measuring cup.

Using a mixer on medium speed, cream 1 1/2 sticks butter, 1/2 cup granulated sugar, and brown sugar until mixture is light and fluffy.

Beat in eggs one at a time until they?re fully incorporated into the batter.

Alternately add flour mixture and milk mixture, starting and ending with flour mixture; mix until all ingredients are fully combined and batter is smooth. Don?t over-mix.

Transfer batter to prepared muffin pans in heaping 1 tablespoon measures. Bake muffins until golden and a toothpick inserted in the centers comes out clean, 12 to 15 minutes. Let muffins cool in pans on a rack 5 minutes, then turn out pans.

For the cinnamon sugar topping, stir together 1 cup granulated sugar and cinnamon until ingredients are combined. Dunk warm muffins first in melted butter, letting excess drip off, then roll in cinnamon sugar

Optional powdered sugar: Omit dunking the muffins in melted butter. Instead, roll them in 1 cup sifted powdered sugar.

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