Donut Muffins

1,501 Reviews 226 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    40 m
Dianne
Recipe by  Dianne

“Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Share It

Reviews (1,501)

Rate This Recipe
naples34102
1084

naples34102

I'm curious about a couple of things about this recipe. First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates? Could it be an AR misprint? Mine is a standard, mini-muffin tin. Second, I really don't like nutmeg much. So WHY do I LOVE these muffins?! And why can't I stop popping them in my mouth? Don't kid yourself by thinking that because they're small you won't eat as much. You'll just eat more of them. And making them in the mini muffin tins was GENIUS, Dianne! That way you get more of that buttery, cinnamony sweetness in every bite! I did make a couple of modifications, but nothing that would significantly alter the recipe. I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk. This worked beautifully, but please note that if you do that you MUST add 1/2 tsp. baking soda and eliminate the baking powder to adjust the acidity and make them rise properly! Plus they're so darned pretty I could just eat them up! (And I already did, with five of them) Your recipe is a beauty, Dianne! ~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly! This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins.

Dianne
883

Dianne

I'm the submitter of this recipe and I'd like to add a few notes! First, the recipe should read "butter or margarine." Either one works great. Second, I finally found out from my mom, who got the recipe from my grandma, that this recipe makes 24 mini muffins. You fill the muffins cups 1/2 full with batter, and they should rise to just above top of the muffin tin. You can certainly also make 12 larger mini muffins if you wish, but "officially" this recipe makes 24. I think 12 has worked for me because my muffin tin is on the bigger side. Sorry about the confusion!

Jillian
733

Jillian

Wonderful recipe that's a cross between a mini muffin and a donut hole! Simple, delicious, sweet little treats that are kinda like a potato chip - I dare you to eat just one..... With that in mind the only thing I would do differently next time is to double or triple the recipe because these don't last long. I sprayed a little Pam for baking in the bottom of my mini-muffin cups so they'd pop right out. I can't wait to make these with my niece as this is definitely a kid friendly recipe. Thanks Dianne! Update: Like others, I did get a little more than twelve out of one batch but I was so busy popping these little goodies in my mouth I didn't notice the discrepancy. And at any rate, you just can't get enough of these!

More Reviews

Similar Recipes

Poppy Seed Muffins
(147)

Poppy Seed Muffins

Doughnut Muffins
(127)

Doughnut Muffins

Blackberry Muffins
(66)

Blackberry Muffins

Quick and Easy Oatmeal Muffins
(69)

Quick and Easy Oatmeal Muffins

Sugar and Spice Muffins
(58)

Sugar and Spice Muffins

Grandmother's Muffins
(36)

Grandmother's Muffins

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

White Raspberry Muffins

>

next recipe:

Saskatoon Berry Oat Muffins