Breakfast, Pastry, Treats

Doughnut Muffins

This is a super quick recipie that you can whip up even on the busiest weekday mornings.  The muffins are buttery, moist and rich and where originally made in a shop in Rockport, Maine.  I got the recipie from “The New Boston Globe Cookbook”.


2 cups of flour

1/2 cup sugar

1 Tbsp ( yes Tbsp) of baking powder

1/2 tsp of salt

1 egg

3/4 cup vegetable oil

3/4 cup buttermilk

1/4 cup sour cream ( I used greek yogurt)


Preheat oven to 375F

In a bowl whisk together all the dry ingrdients and set aside

In a separate bowl, whick together egg, sugar, buttermilk, oil and yogurt ( or sour cream).

Now, mix the dry and the wet ingredients together with a wooden spoon.

Divide the batter among 12 muffin cups and bake for 20mins.

Sprinkle a mixture of cinnamon and sugar on the muffin tops as soon as they come out of the oven.

Cool in the muffin tin for 5 mins and then take them out.

Serve warm with a cup of coffee ! They do tast like doughnuts !!! No more drive through breakfasts !

39 thoughts on “Doughnut Muffins”

  1. Yummy! I had a similar recipe some years back, but can’t find it now. I think this one will do the trick! Do you mind if I “borrow” it from you? Thanks!


  2. Thanks so much for “liking” my blog. This doughnut muffin recipe looks liike just the thing for a potluck brunch I will attend on Sunday. Thanks!


  3. this (and a few other things on your site i have seen) sounds delicious! I must try these 🙂 thanks for stopping and checking out my blog


  4. As a mom with kids, these look like “sure hit” with the family. Also, I can d without the fried food calories.


  5. Oohh! These look yummy and easy enough to make. I will try to make them sometime soon.
    Thanks for dropping by my blog 🙂


  6. i just tried this recipe, and the only thing confusing was that you said whisk together all the dry ingredients, but yet put sugar in with the rest of the wet? unfortunately, i noticed this direction too late. ooops. is that the reason why the consistency was so different? your batter looks thin and smooth, and mine was thick and almost dough like. regardless, they are quite delicious, and not too sweet like doughnuts can be.


    1. hmmm, I am sorry it turned that way. As a rule of thumb, the dry stuf should be mixed in on bowl and the sugars, oils, butters, eggs (whatever “wet” the recipe calls for) should be mixed in another bowl. Then the dry ingredients should be slowly incorporated into the wet stuff–this makes the bater smooth. Please make sure you used the right amount of flour because that could be a reason why the batter came out thick


      1. yeah, i mistakenly assumed the sugar was a ‘dry’ ingredient and so put it in with the flour, baking powder and salt, before reading the rest of the recipe. also, i poured the wet into the dry, so perhaps that had something to do with it as well. since they were quite delicious and incredibly easy to make, i will try it again with these adjustments. baking can be such a science. 😉 thanks!


  7. These look really lovely! I’m going to have to try these out soon.
    Thanks for visiting my blog Caru Cakes and for liking my brownie recipe. Hope to see you around the blogs soon ^.^


  8. This is a great and easy recipe. which I just tried, thank you!! Took me a while to convert the ingredient amounts (as I am British) though!! I didn’t have buttermilk so used full fat milk with lemon juice and they came out just delicious… have just eaten 2 and think I may need another… YUM !!


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