Donut Muffins
I make so many mini muffins, but when I heard about something called a “donut muffin,” I couldn’t resist. This one-bowl recipe is so darn easy to make, and the result is tender muffins that have a flavor and texture similar to cake donut holes. We love them best with the cinnamon-sugar topping, but they are delicious without the topping, too. The beauty of this recipe is that the batter stirs up so easily in one bowl and they work well for toddler snacks (or as an easy toddler breakfast) for days to come. We usually have them with diced fruit, but just a cup of milk or a smoothie for kids works, too! (You may also like my Mini Chocolate Chip Muffins, Yogurt Muffins, and my Cinnamon Muffins.)
Ingredients You Need
Here’s a look at the ingredients you need to make this recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.
Applesauce: The base of the muffin batter is applesauce, which contributes to the incredible tenderness and the subtle sweetness. (If you do not have applesauce, you can use my easy Apple Puree.) Milk: I cook and bake with whole-dairy milk, but you can use your preferred type here. Unsalted butter: Using unsalted butter allows me to control the salt in my muffin recipes. If you only have salted butter, that is fine. Just omit the salt called for in the recipe. Egg: I bake with large eggs, so that’s what I use here. (Larger or smaller eggs may impact the texture very slightly.) Vanilla extract: You can use pure vanilla extract or artificial extract in this recipe. All-purpose flour: I like to use all-purpose flour to ensure these muffins are super tender and cake-donut-like. (To make with a whole grain flour, whole wheat pastry flour or white whole wheat flour are your best options. Add 2 tablespoons milk with either of those.) Sugar: I use granulated sugar in this recipe because it works best with the other ingredients to make an incredibly tender crumb. (If you change the sugar to honey or maple syrup, the texture may be drier.) Cinnamon: Cinnamon adds flavor to the donut muffins. Baking powder and soda: A combination of these ensures the muffins bake through and rise properly. Be sure yours are fresh and active.
Step-by-Step Instructions
Below is an overview of how to make this Donut Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.
Cinnamon-Sugar Topping
To make these taste most like a donut hole, I like to dip the top of each Donut Muffin into melted butter and a cinnamon-sugar mixture. It’s best to do this right before serving, or on the day you plan to serve. (It adds moisture, so if they sit for days after this step, they can get a little too moist.)
Best Mini Muffin Tin
I like to use the Wilton Mini Muffin pan with nonstick spray to ensure my muffins don’t stick to the pan. This is a better option than using paper liners, which are likely to stick.
How to Store
Store cooled Donut Muffins in an airtight container at room temperature for up to 3 days, or about a week in the fridge. You can also freeze muffins for longer storage.
Best Tips for Success
Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk. Gluten-free: Use an all-purpose gluten-free flour. Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. (The muffins may be a little more tender than with the egg.) Standard-size Donut Muffins: Use about ¼ cup batter in each of 12 standard-size muffin cups and bake for 14-16 minutes. You can lower the sugar in the muffins to ¼ cup, though I have found that the ⅓ cup listed in the recipe is my preference for both flavor and texture. This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey. Try some of my other donut muffins including Baked Apple Donuts, Sweet Potato Baked Donuts, Chocolate Pumpkin Baked Donuts, and Baked Raspberry Doughnuts.
I’d love to hear your feedback on this recipe, so please comment below to share!
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