Doughnut Muffins
Doughnut muffins combine the moist, tender texture of classic muffins with the delightful sweetness and cinnamon flavor of doughnuts. Perfect for breakfast or a sweet snack, they appeal to those who enjoy a crispy exterior and a soft, flavorful interior, topped with cinnamon sugar for an added treat.
Ingredients
Instructions
- Cream the shortening and 1 cup of sugar until light and fluffy.
- Add the egg and beat well until combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients and milk alternately to the egg mixture, beginning and ending with the dry ingredients, mixing after each addition.
- Fill greased muffin pans two-thirds full with the batter.
- Bake in a moderate oven at 350°F (175°C) for 20 to 30 minutes or until golden brown.
- Remove the muffins from the pans immediately and brush them with melted butter.
- Combine the remaining 1/2 cup sugar and cinnamon in a bowl, then roll the buttered muffins in this mixture to coat.
Tips & Substitutions
For a lighter texture, consider using vegetable oil instead of shortening, or even applesauce as a substitute for half the fat. Ensure your baking powder is fresh for optimal rise. If you like a sweeter doughnut muffin, you can increase the sugar by a couple of tablespoons.
Serving Suggestions
These delightful doughnut muffins are perfect for breakfast or as an afternoon snack. Serve them warm, dusted with powdered sugar or drizzled with a simple glaze. They pair beautifully with a cup of coffee or tea. For a more substantial meal, consider serving alongside Buttermilk Biscuits (A Great Complement To Any Meal).
Storage & Reheating
Store leftover doughnut muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Doughnut Muffins contains roughly 411 calories, with 1g protein, 15g carbohydrates, and 39g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins may be denser. To maintain a lighter texture, consider using a mix of both flours or adding a bit more milk to the batter.
What if I don't have nutmeg?
If you don't have nutmeg on hand, you can substitute with an equal amount of ground cinnamon or use a pinch of allspice for a slightly different flavor. Experimenting with spices can add a unique twist to your muffins.
Can I make the batter ahead of time?
It's best to bake the doughnut muffins immediately after preparing the batter for the best rise and texture. However, you can prepare the dry ingredients in advance and mix them with the wet ingredients just before baking for convenience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).