Doughnut Muffins

There’s nothing better with a hot cup of coffee than a warm, sweet jam-filled doughnut, but breaking out the deep fryer first thing in the morning is tall ask. These sweet little doughnut muffins are easy to whip up and deliver big doughnut flavor without frying. Make a batch of these tender, nutmeg-scented muffins to enjoy as a sweet, simple breakfast option any day of the week.

Ingredients for Doughnut Muffins

• All-purpose flour: Flour is the base of this muffin recipe. You can substitute a gluten-free all-purpose flour blend for the all-purpose we call for.
• Baking powder: The leavening in the batter, baking powder contributes lightness and lift.
• Spices: Ground cinnamon and nutmeg are the key flavor components that make these muffins taste like old-fashioned cake doughnuts. For the best nutmeg flavor, buy the spice whole and grate using a fine cheese grater or rasp grater.
• Sugar: Sugar sweetens the batter, but we also like to finish these muffins with a dusting of cinnamon sugar to give them the same vibe as cinnamon sugar doughnuts.
• Canola oil: A little oil in the batter gives these doughnut muffins richness, and using oil instead of butter helps them keep a soft, plush texture for longer after baking. You can substitute avocado oil or another neutral-tasting oil if you prefer.
• Egg: A beaten egg gives the muffin batter structure and elasticity. Note that it’s best to use room-temperature eggs when baking.
• Milk: Milk is the primary liquid that binds the muffin batter together. We call for 2%, but you can use any other dairy or non-dairy milk you prefer.
• Jam: A teaspoon of seedless strawberry jam in the center of each muffin makes for a sweet surprise. Jam works better than jelly here because the fruit solids help hold it in place whereas jelly can melt and migrate more easily.
• Butter: A little bit of melted butter helps the cinnamon-sugar topping stick to the surface of the finished muffins.

Directions 

Step 1: Mix wet and dry ingredients separately, then combine

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Preheat the oven to 350°F. In a large bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine the sugar, oil, egg and milk; stir into the dry ingredients just until moistened.

Step 2: Divide the batter and bake

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Fill greased or paper-lined muffin cups half full with batter; place 1 teaspoon of jam on top. Cover the jam with enough batter to fill the muffin cups three-fourths full. Bake until a toothpick comes out clean, 20 to 25 minutes.

Test Kitchen Tip: Use a large cookie scoop to distribute batter into a muffin tin easily and with minimal drips.

Step 3: Top the muffins with cinnamon-sugar

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Place the melted butter in a small bowl; combine the sugar and cinnamon in another bowl. Immediately after removing the muffins from the oven, dip their tops in butter and then in cinnamon sugar. Serve warm.

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Doughnut Muffin Variations

• Make a floral version: Replace the cinnamon and nutmeg in the batter with a splash of vanilla extract and replace the cinnamon-sugar topping with lavender or rose-infused sugar for a sweet, floral treat.
• Fill with chocolate: Replace the jam filling with a spoonful of chocolate-hazelnut spread. Add crushed hazelnuts to the cinnamon-sugar dust on top.
• Make a whole doughnut loaf: Bake the batter in a loaf pan with the jam marbled in. Bake until a skewer inserted in the center comes out clean.
• Use pie filling: In place of the jam, add a spoonful of canned apple or cherry pie filling to the center of each muffin.

How to Store Doughnut Muffins

Once they’re cooled, store leftover muffins at room temperature in an airtight container for up to four days, or in the fridge for up to five days.

Can you freeze doughnut muffins?

Yes. Freeze cooled muffins in freezer containers for up to two months. When you’re ready to eat them, thaw them at room temperature or, if desired, microwave each muffin on high for 20 to 30 seconds or until heated through. If you know you want to bake them ahead of time to freeze them, hold off on adding the cinnamon-sugar coating until they’re defrosted as the moisture released in the freezing and thawing process can dissolve the sugar. Rewarm them slightly in the oven or air fryer, then add the butter and cinnamon-sugar mixture.

Doughnut Muffin Tips

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Can you use homemade jam to fill each doughnut muffin?

Yes, you can use homemade jam, and there’s no reason you need to stick to a single type. One doughnut muffin recipe makes 10 to 12 muffins, depending on how much you fill each hole in the muffin pan. Use strawberry jam in half and seedless blackberry jam in the other half, or make each strip of three muffins a different flavor for a mixed doughnut muffin dozen.

How do you make muffins soft and tender?

The more you mix the batter, the more you develop the gluten in the mixture, which means tough muffins. Yes, it’s an extra step, but it’s worth it to mix the dry ingredients in one bowl, and then whisk the wet ingredients in a separate bowl, as the recipe instructs, before adding the wet mixture into the dry. Use a silicone spatula or wooden spoon to gently fold and stir the two together until everything is slightly moistened. Resist the urge to stir the mixture enough to smooth out all the lumps—small lumps are fine!

How do you prevent muffins from sticking to the pan?

Paper muffin liners make it easy to lift muffins out of the pan without tearing them. Even if you do use liners, add a fine layer of vegetable oil or cooking spray to the top surface of the muffin pan to make muffin removal easier.