Doughnut Muffins

Name: Doughnut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 1-3/4 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 3/4 cups sugar; 1/3 cup canola oil; 1 large egg, room temperature, lightly beaten; 3/4 cup 2% milk; 10 teaspoons seedless strawberry or other jam; TOPPING:; 1/4 cup butter, melted; 1/3 cup sugar; 1 teaspoon ground cinnamon

Total Time Prep: 15 min. Bake: 20 min.

Yield 10 servings

Contest Winner

Test Kitchen Approved

Cinnamon sugar–dusted doughnut muffins hit the flavor mark of an old-fashioned jelly doughnut without a deep fryer in sight.

Ingredients

1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cups sugar
1/3 cup canola oil
1 large egg, room temperature, lightly beaten
3/4 cup 2% milk
10 teaspoons seedless strawberry or other jam
TOPPING:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.

Nutrition Facts

1 each: 288 calories, 13g fat (4g saturated fat), 36mg cholesterol, 240mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.

Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario

Recipe Creator