Old-Fashioned Bakery Style Doughnut Muffins

Soft, buttery muffins coated in sweet cinnamon sugar.

These old-fashioned doughnut muffins have been a family favorite for years. They combine the soft texture of a muffin with the sweet cinnamon-sugar coating of a cake doughnut. This easy recipe was one of the first baked treats I learned to make when I was younger, and it quickly became a regular request from family and friends.

The recipe originally came from a magazine, but over the years it became part of our family's recipe collection. I passed the recipe to my son when he was young.  He still makes them often, proving that some recipes never go out of style.

When I first started learning to bake, these doughnut muffins gave me confidence in the kitchen. They were simple enough for a beginner, but delicious enough that everyone loved them. The warm nutmeg flavor and buttery cinnamon-sugar coating make them taste like something from an old-fashioned bakery.

These muffins are especially good served warm, when the cinnamon sugar sparkles on top and the inside is still soft and tender.

Ingredients:

For the Muffins:
4 Tbs. butter, softened
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 to 1 1/4 tsp.nutmeg
3/4 tsp. salt
1 Tbs.vanilla extract
2 2/3 c. flour
1 c. milk

Topping:
6 Tbs. butter, melted
1/2 c. granulated sugar
2 1/2 tsp. cinnamon

Directions:

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners.

In a large mixing bowl, beat together the butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.

Add one-third of the flour and stir just until combined.  Add half of the milk and stir gently.  Repeat with another third of the flour, the remaining milk, and then the remaining flour. Mix only until combined, scraping the sides and bottom of the bowl as needed.

Fill muffin cups about three-quarters full.

Bake for 15 to 17 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

While the muffins bake, melt the butter for the topping.

In a shallow bowl, combine the sugar and cinnamon.

Allow muffins to cool for 2 to 3 minutes, just until they are comfortable to handle.

Dip the tops of the warm muffins into the melted butter, then into the cinnamon-sugar mixture.

Serve warm or cool completely on a wire rack.

Tips for Best Success: 

• Freshly grated nutmeg gives the best flavor.
• Do not overmix the batter or the muffins may become dense.
• Coat the muffins while still warm so the cinnamon sugar sticks well.
• For bakery-style muffins, fill the cups slightly fuller.
• Use room-temperature eggs for a smoother batter.

Variations and Substitutions:

• Add 1 teaspoon cinnamon to the batter for even more spice flavor.
• Fold in 1 cup finely diced apples.
• Replace part of the granulated sugar with maple sugar.
• Replace the nutmeg with pumpkin pie spice.
• Bake in mini muffin pans for approximately 10 to 12 minutes.

Serving Suggestions:

• Serve with hot coffee or tea.
• Enjoy alongside scrambled eggs for breakfast.
• Add to a holiday brunch table.
• Serve warm with fresh fruit.
• Pack in lunchboxes for a special treat.

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Refrigerator:  Store up to 1 week.
• Freezer:  Freeze uncoated muffins for up to 3 months. Thaw and coat with butter and cinnamon sugar before serving.

Frequently Asked Questions:

Why do these taste like doughnuts?
The generous amount of nutmeg and the buttery cinnamon-sugar coating create the flavor of an old-fashioned cake doughnut.

Can I use all butter instead of oil?
Yes. Replace the oil with an equal amount of melted butter, although the muffins may be slightly less tender.

Can I make these ahead of time?
Yes. They stay moist for several days when stored in an airtight container.

Can I freeze them?
Absolutely. Freeze after baking and thaw as needed.

Do I have to use nutmeg?
Nutmeg gives the classic doughnut flavor, but cinnamon or pumpkin pie spice may be substituted.