Doughnut Muffins

“These are very good. Easy to make. I added the cinnamon to the batter, it was a nice touch. They were kinda like a muffin, and kinda like a coffee cake. We will be making these again!”

“these muffins were great!”

“Sorry, these were good but not 5 star worthy.They were good but nothing special.But they were easy and ok, so I give them 3 stars.”

“Totally awesome!!Used freshly grated nutmeg and only baked for 15 minutes.A definate keeper!”

“Lovely little muffins. Soft on the inside, yummy sugar& cinnamon on outside. I made them with breakfast and they were easy to make and baked in 15 minutes (by my oven).Try them!”

“i totally, totally muffed up on this, and they still tasted good. 🙂 so if i made them right, they will be orgasmic! ok, 1 think i messed up on, is i accedently didnt read the label on the cinnamon, so instead of adding cinnamon to the mix, i added chili powder! 😛 and of course i substituted a lot”

“Delicious muffins and easy to make.They tasted like my favorite cinnamon-sugar cake donuts baked into a wonderful little muffin!I doubled the topping ingredients so that I would have plenty to sprinkle in the bottom of the muffin cups as you suggested.Delicious!”

“I am a big texture person and loved the texture of these muffins.Next time I will add more spices to the batter just for personal taste.It’s nice to have a muffin recipe that doesn’t have a ton of sugar in it.Thanks for a great recipe.”

“We loved these muffins … they tasted very much like old fashioned doughnuts … Mine came out very moist inside, with a sweet crunchy outside. The batter was on the thick side, but I thought it necessary to create the denser doughnut consistency, so I didn’t add anything to it. I got six large muffins with nice crowns. I added 1/2 tsp of cinnamon to the batter and used 1/2 cup of sugar.Also used egg beaters and sprinkled the topping in the bottom of the pan before pouring the batter, and didn’t use all of it on top of the muffins.Very easy, very tasty and I will make these again.”

“These had a really good flavor. The outside was sweet and crunchy. However, the inside, while spiced nicely, was dry. As I mixed up the recipe I thought that maybe it was missing a wet ingredient as the batter was very dry. I used a 1/8 cup measure to measure out the batter, and still only got 10 very small muffins. They also did not take 20 minutes to cook. It was closer to 15. I would make this again, but I would add some applesauce to moisten it up. I added the cinnamon to the batter as well, and next time I would add more. Thanks!”

“I doubled the recipe and baked it in a cake pan @350 for about 45 minutes. While it was mixing I also splashed in some of my husbands coffee mate vanilla creamer for a more cake batter like consistency..yay!”

“I have to rate these according to me making them and everyone else eating them.I made a double batch to take to my daughter’s Kindergarten picnic yesterday morning.I made the recipe as followed except that I had to up the milk to about 3/4 cup because the batter was thick and dry.My mom ate three, my husband ate several, my kids ate two. Right now there is 1/2 half left out of 18 muffins due to several of her little friends helping themselves.They do really taste like an old fashion doughnut. They were fun and a different change.Thank you Crawfish pie.”

“Great recipe, quick & very easy to make. Enjoyed by my family – thanks!”

“Wow..these really did taste like doughnuts, with being crispier rather than tasting too fried. (also are healtheir than doughnuts) I mixed 1 t. cinnamon and almond extract into the batter also.”

“Very good-light and fluffy!Just a hint of sweetness, so would be great with jam.Mine made 10 muffins.I was concerned they were not done after 20 mins bc they were very light on top.I checked them with a toothpick and pulled them out anyway.They look a lot better with cinnamon sugar on top.I also added cinnamon and almond extract in the dough.I added a dollop of jam in the middle of some so they were like doughnut “filled” muffins!Will try again with nuts and a mixture of brown sugar and sugar.Perhaps that will help the color and add to the taste!Thanks..=)”

“Very versatile recipe. I used half white flour and half wheat. I also used less sugar than called for (complaint from some family members)however they turned out wonderful. This was my first muffin attempt. Thank you for an easy to follow recipe.”

“I have almost the exact same recipe. The only difference is in the amount of sugar. While 3tbl are used here, my recipe calls for 1/2 cup. These muffins are so good and you always have the ingredients in the house….poof and they’re made.”

“These are crunchy and sweet on top, moist but bland inside.The texture is perfect, but to achieve a better flavor, I used melted marg. instead of oil, a teaspoon of cinnamon in the batter, and vanilla soy milk instead of cow milk.”

“I didn’t really care for these.I really liked the outside of the muffin, it was kind of sweet and crunchy from the butter and cinnamon/sugar topping.But the inside was just doughy and tasteless, in my opinion.Sorry.”

“I’ve been making these for years, ever since I found a similar recipe on allrecipes. I always add a dash of Chinese five spice to the batter. Sometimes I frost with Nutella. Yum!”