Cinnamon Doughnut Muffins
Photo by AaliyahsAaronsMum
| Recipe Basics | |
|---------|---------|
| Total Time | 35 minutes |
| Yield | 10 muffins |
| Serves | 10 |
Ingredients
Muffin Batter
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¾ cup granulated sugar
⅓ cup vegetable oil
1 large egg, lightly beaten
¾ cup low-fat milk
Jam of your choice (for filling)
Cinnamon Sugar Topping
¼ cup butter, melted
⅓ cup granulated sugar
1 teaspoon ground cinnamon
Step-by-Step Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. In a separate small bowl, combine the sugar, vegetable oil, egg, and milk, then mix well. Pour the wet mixture into the dry ingredients, and stir only until everything is just moistened (do not overmix).
Prep your muffin tin by greasing it or lining it with paper muffin cups. Fill each cup halfway with batter, then drop 1 teaspoon of jam into the center of each portion. Add extra batter on top to cover the jam, filling each cup ¾ of the way full.
Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the muffin (avoiding the jam center) comes out clean.
While muffins bake, prep the topping: place melted butter in a small bowl, and mix sugar and cinnamon in a second bowl. Immediately after pulling muffins out of the oven, dip the warm tops in butter, then coat in the cinnamon sugar mixture.
Community Questions & Discussion
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Community Reviews
I got this recipe from another food blog, and it’s absolutely amazing! I followed it exactly, and they turned out perfect — not dry at all. I pulled mine out a little early: the tops looked pale, but the toothpick came out clean, so I took them out right away. If I’d left them in longer to brown, they definitely would have dried out. Great recipe, I’ll be making it all the time!
Very nice! Next time I’ll add extra strawberry jam :)
We didn’t really care for these at all, despite my high expectations. There wasn’t nearly enough sweetness for our taste.
I made these a couple of days ago, and they were so good, not dry at all. Next time I’ll add a little extra cinnamon, because I could barely taste it here. Excellent recipe!
These turned out quite good. I didn’t have any dryness issues (I baked mine for 25 minutes). I swapped extra virgin olive oil for vegetable oil since we ran out, and used ¾ cup whole wheat flour + 1 cup all-purpose flour. I loved the raspberry jam filling, but it was a little too spicy for my taste. I’d prefer them sweeter, so next time I’ll leave out the nutmeg. Overall, a great recipe.
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Popular Community Tweaks
This recipe is very easy to adjust to your taste! A common modification many bakers love is swapping extra virgin olive oil for vegetable oil when you run out, and using a mix of whole wheat and all-purpose flour for a heartier texture. If you don’t love strong warm spice, omit the nutmeg for a milder, sweeter muffin. Add extra cinnamon if you want a more prominent cinnamon flavor, or extra jam for a bigger, juicier fruity center.
About the Recipe Submitter
This recipe was submitted by a Canadian home cook who loves cooking for herself and everyone around her! She’s always enjoyed cooking, but has grown even more passionate about it since she started prioritizing healthier eating — she’s a Lifetime Weight Watchers member! She still has a major soft spot for chocolate, of course.
