Cinnamon Doughnut Muffins – M’m! M’m! Good

Hubby wanted doughnuts and when he gets a craving for them, we hop in the car and go to Bauman Farms who have the best doughnuts in town. Their seasonal apple cider doughnuts are hubby’s favorite and I admit I like them too.  While we are at Bauman Farms we can pick up other items like fruits and vegetables, baking mixes, nuts, books (my cookbook “From Vine to Table: The Unexpected Joy of Zucchini’s Magic” can be found on the shelf), as well as aprons, kitchen towels, jewelry, plants and so much more. So a trip to Bauman Farms is more than just to pick up doughnuts. Honest!

Now where was I? Oh yes, doughnuts. I don’t make them. I don’t have the right pan or fryer and it’s not an investment in kitchen tools I want to make. Shocker I know. So we buy doughnuts when we want them. It’s safer that way too as we can control how many come into the house and are consumed. 

Doughnuts without holes are the best I can do today. Okay, so they are muffins, but with a doughnut flavor – does that count? And if I made real doughnuts, what would I have done with the holes anyway? I’ll bet there are a few of you that would be willing to tell me, right?

Well, I’ve been using this recipe for years and don’t know how it never ended up in the blog. I usually make 6 regular sized muffins and 12 mini muffins when I make this recipe. You can make a dozen regular sized muffins if you prefer baking all the same size. Sometimes when I’m having ladies over for coffee or tea, I will make 24 minis. That way everyone can try them without eating a big muffin or taking in a lot of calories.

If you like snickerdoodle cookies, you’ll like the taste of these muffins – the same flavor palate.

The dough goes together quickly. 

Put into greased muffin tins. 

Once baked, dip tops in butter and then cinnamon.

Minis or regular-sized muffins – the taste is sooo sweet!

You can almost taste it!

These muffins make a great dessert too! They are not just for breakfast!

From my tattered notes, it says that this recipe originated in Palm Desert, California over two decades ago.

Serves 12

Cinnamon Doughnut Muffins

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    MUFFIN1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • TOPPING1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter, melted


  1. PREP: Preheat oven to 350 degrees. Spray muffin tins with cooking oil.
  2. Mix flour, baking powder, salt and nutmeg together.
  3. Whisk egg, milk, 1/3 cup melted butter, sugar, and vanilla.
  4. Mix dry and wet ingredients just until blended.
  5. Spoon into muffin cups (regular or mini). Bake 15 minutes or until golden.
  6. Remove from oven and brush muffin tops with melted butter and roll in cinnamon sugar mix.
  7. Serve warm or cold.


Calories: 189 cal
Carbohydrates: 25 g
Fat: 9 g
Sodium: 62 g
Cholesterol: 37 g
Protein: 3 g
Fiber: 1 g

2 thoughts on “Cinnamon Doughnut Muffins – M’m! M’m! Good”

  1. It’s in the oven right now! Can’t wait to try them. Easy, clear recipe and went together quickly. Thank you! Mardi

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