Muffins That Taste Like Doughnuts
Delicious muffins that mimic the flavor of classic doughnuts, featuring warm spices and a tender crumb, perfect for breakfast or a sweet snack for all ages.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- In a separate bowl, combine the oil, sugar, egg, and milk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin. Serve warm or at room temperature.
Tips & Substitutions
For a lighter texture, be careful not to over-mix the batter; stop as soon as the dry ingredients are incorporated. You can substitute melted butter for oil if preferred. Consider adding chocolate chips or nuts for extra flavor. If you like a sweeter muffin, increase the sugar slightly. For a twist, try adding some lemon zest for a refreshing note.
Serving Suggestions
Serve these muffins warm for a delightful breakfast or snack. They pair wonderfully with coffee or tea. For an indulgent treat, spread a little butter or cream cheese on top. Consider serving alongside fresh fruit or yogurt for a more balanced meal. They also make a perfect addition to brunch spreads, complementing dishes like Luscious Cake.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Muffins That Taste Like Doughnuts contains roughly 415 calories, with 2g protein, 18g carbohydrates, and 37g fat. Note that it is relatively high in sodium, at 639mg per serving (28% 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, though the muffins may be denser. Start by replacing half the flour with whole wheat and see how you like the texture. You may also need to add a little extra milk to keep the batter moist.
What can I use instead of milk?
If you need a dairy-free option, you can use almond milk, soy milk, or oat milk as a substitute for regular milk. Each will provide a slightly different flavor, but they will all work well in this recipe.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to allow it to come to room temperature before baking. Alternatively, you can bake the muffins ahead and freeze them, then reheat as needed.
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).