Donut Muffins
Try these delicious Donut Muffins for your next breakfast. No donut pan needed, just simple ingredients and great taste.
If you love grab and go breakfast muffins, try my Pear Muffins or my Whole Wheat Apple Muffins.
Recipe Summary: Donut Muffins
- ✅ Recipe Name: Donut Muffins
- 🕒 Ready In: 25 minutes
- 👪 Serves: 12 (easy to scale)
- 🍽 Calories: 237 per serving
- 🥣 Main Ingredients: Flour, cinnamon, brown sugar, plain yogurt, eggs
- 📖 Dietary Info: Meal prep friendly, kid-friendly, vegetarian, nut free
- ⭐ Why You'll Love It: This recipe makes making donuts easy! You don't need a donut pan to have delicious cinnamon sugar donuts ready for breakfast.
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Donuts are my favorite breakfast food. I mean, it's basically like you are eating dessert for breakfast. However, I am far too scared to make actual donuts because of the hot oil, and half the time I don't know where my doughnut pan is. So these Donut Muffins are the perfect solution.
Since Mother's Day is coming up, I am thinking of making some of these muffins to enjoy in the morning with a cup of coffee. I know my husband is going to try to make a nice breakfast with my toddler in the morning, but I think I am going to need a backup breakfast. And donuts in muffin form sound like the best Mother's Day breakfast treat I can think of.
Key Ingredients
- all purpose flour: this provides the structure for the muffins. You can also use whole wheat flour instead.
- leavening agents: both baking powder and baking soda are used in this recipe. This is to help the muffins rise and also give them that nice golden brown color.
- salt: this helps bring out the flavor!
- ground cinnamon: used in both the muffins and the cinnamon sugar.
- large eggs: this binds all the ingredients together.
- plain yogurt: to add moisture to the batter. You can also replace this with sour cream.
- brown sugar: to sweeten the muffins.
- oil: provides moisture and ensures a soft crumb for the muffins.
- vanilla extract: for that extra bit of flavor!
- melted butter: this is used to help the cinnamon sugar stick to the donut muffins.
- white sugar: used in the cinnamon sugar. I would not suggest replacing this ingredient with anything.
How To Make Donut Muffins
Step 1: In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
Step 2: In a separate bowl, mix together the eggs, yogurt, brown sugar, oil and vanilla. Mix the flour mixture in until just combined.
Step 3: Divide the batter into a lightly sprayed muffin pan or a silicone muffin pan and bake at 350℉ for 15 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
Step 4: Mix together the cinnamon sugar ingredients in a small bowl. Dip the cooled muffins first in the melted butter then in the cinnamon sugar.
Donut Muffins Expert Tips
Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or up to 1 week in the fridge.
Do not use muffin liners. The muffin papers tend to stick to the muffins, so it is best to grease the pan. Or better yet, use a silicone muffin pan.
Make Mini Donut Muffins. Instead of the medium muffins, make them in a mini muffin pan! Just grease the mini muffin tin, scoop the donut muffin batter evenly into each cavity and change the bake time to 8-10 minutes.
Use a large cookie scoop or an ice cream scoop. One of my #1 hacks to scooping the perfect amount of batter into your muffin pan. I personally love this large cookie scoop.
More Delicious Muffin Recipes to Try
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Donut Muffins
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup plain yogurt
- ⅔ cup brown sugar
- ⅓ cup oil
- 2 teaspoon vanilla extract
Cinnamon Sugar
- 2 tablespoon unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven 350℉. Lightly spray a muffin pan and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, salt and 1 teaspoon ground cinnamon.
- In a separate bowl, mix together the eggs, yogurt, brown sugar, oil and vanilla until smooth.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter into the prepared muffin pan and bake in the preheated oven for around 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for around 5 minutes before transferring to wire racks to cool completely.
- In a small bowl, combine the sugar and cinnamon. Dip each muffin into the melted butter, then dip in the cinnamon sugar.
Notes
-
- Use a silicone muffin pan for easy muffin removal. I love this silicone muffin pan.
- To divide the batter easier, use a large cookie scoop. I use this scoop to avoid mess.
- Don't overmix the batter. Mix the dry and wet ingredients until just combined to ensure that the muffins don't end up too dense.
- Freezing: If you wanted to freeze these muffins, do so before dipping in butter and cinnamon sugar. They can be stored in a large freezer bag for up to 3 months. When ready to eat, thaw at room temperature before dipping in melted butter and cinnamon sugar.
My kids go crazy for these muffins! It is such a fun treat for them on weekend mornings.