Old-Fashioned Doughnut Muffins have a light, buttery texture and are rolled in cinnamon sugar. They taste just like an old-fashioned doughnut with a hint of nutmeg and almond and they make a great on the go breakfast.
The batter for these doughnuts is really easy. For best results you’ll want to use an electric mixer to mix it.
You’ll beat 5 tablespoons of softened unsalted butter with a combination of granulated sugar and light brown sugar, an egg, and both vanilla extract and almond extract. If you don’t like almond extract, you can just increase the vanilla extract by 1/2 teaspoon.
Next beat in the buttermilk and then all-purpose flour, baking powder, cinnamon, and nutmeg.
These doughnut muffins only need about 15 to 18 minutes to bake. Let them cool 5 to 10 minutes and then dip them in melted butter and roll them in cinnamon sugar. The butter soaks in a makes them magnificently buttery. I think they taste best eaten warm from the oven with a tall glass of milk.
More Muffin Recipes:
Old-Fashioned Doughnut Muffins
Ingredients
- 5 tablespoons unsalted butter,, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cinnamon-Sugar Topping
- 3 tablespoons melted unsalted butter
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F and spray 9 muffin cups with cooking spray.
- Using an electric mixer with a paddle attachment, beat butter, both sugars, egg, and extracts at medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add buttermilk and beat just until it is incorporated. Scrape down the sides of the bowl to make sure it is evenly mixed.
- Add flour, baking powder, cinnamon, nutmeg, and salt and beat on low just until combined.
- Divide batter between the 9 prepared cups. Bake for 15 to 18 minutes or until they feel firm when you press down gently on top.Let cool in pan for 10 minutes.
- Place melted butter in a bowl.Combine sugar and cinnamon in a separate bowl.
- Dip the muffin tops in the butter, letting it drip down the sides.Roll the muffins in cinnamon-sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these in a tiny cabin in Maine, but adapted them for what I had on hand. I had no spices of any kind, but I had oranges and Cointreau and maple syrup.
I cut the sugar (had to use all white) by about 1/4 and subbed about 2 tbsp maple syrup to add some depth to the sweetness. I zested 1 1/2 oranges into the fat, sugars, and egg before adding the buttermilk. Also added about 1tbsp Cointreau. Then added flour and baking powder before putting into tins. I pushed a whole raspberry into four of them, using my fingers to cover them with a little batter from the tin, as an experiment (like the rest of this wasn’t, lol!).
The other half of the orange I zested into some sugar and made orange sugar. No exact measurements but made just enough to cover all the muffins!
When the muffins were done, I melted the butter, added a tablespoon of Cointreau, and dipped the muffins in this and then the orange sugar, and drizzled the little remaining orange butter on top.. They cooled into a nice sugary crust. The ones with the raspberry in them were amazing.
Can’t wait to make them as directed! Beautiful texture!
Could you insert a filling?
Do you think these would freeze well?
Wow how could you go wrong with a recipe like this!! Absolutely Amazing!!👍👍