So last week I made those Raspberry Donut Muffins and I really wanted to make them again for breakfast this past weekend. But I didn’t have any more raspberries.
I remembered seeing in the inspiration recipe that instead of the fruit glaze you could just use butter to top the muffins so I gave that a try this time. They were yummy! I’m honestly kinda torn between which ones I like better.
CINNAMON SUGAR DONUT MUFFINS
YIELD: 32 mini muffins
YIELD: 32 mini muffins
INGREDIENTS:
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 & 1/2 cups flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
COOKING DIRECTIONS:
- Preheat your oven to 350 degrees and line a mini muffin tin with paper liners.
- In a medium bowl whisk together the shortening, sugar and egg until fully combined. In another medium bowl, stir the flour, baking powder, salt and nutmeg
- together. Stir the flour mixture into the shortening mixture alternating with milk until just combined.
- Fill the muffin cups 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Remove the muffins from the pan & allow to cool.
- Combine the remaining 1/4 cup sugar & cinnamon in a small bowl. Dip the tops of the muffins in the melted butter and then dip in cinnamon sugar mixture.
STOPPING BY FROM PINTEREST?
CHECK OUT SOME OTHER BREAKFAST RECIPES PINNERS LOVE
APPLE BUTTER OATMEAL MUFFINS
CANDIED BACON MONKEY BREAD
PEACH STEUSEL MUFFINS
Hey Jaime,
These look lovely! I am following you from Dawns Disaster blog hop. It’s so nice to connect.
Definitely hop on over to our new blog hop and post some of these delicious creations you make. I’m sure the mom’s over there would EAT IT UP (no pun intended).
https://www.squishablebaby.com/mommy-monday-blog-hop-week-3/
These look so good! Cinnamon….and raspberries before? I’m hooked! I too am following from Dawn’s Disaster blog hop (I’m https://www.bloglovin.com/blog/7861185/keep-up-with-the-jones-family) Following on Twitter too 🙂
Jaime, These look soooo good! Once the weather cools down, I would love to try making my own donut muffins.
Thanks for sharing.
Toodles,
Tammy<3
These look just perfect! 🙂 Yummy!
Yum … these look fabulous!
Thank you so much CJ!
I would like these for breakfast this morning….okay, any morning! They look delicious Jaime!
You can’t beat a good muffin! Pinned.
These looks so sweet and delicious! Fantastic recipe!
Jamie, these sound so delicious! Yum! Thanks for sharing your recipe and pinning! Have a happy Monday!
Thanks for sharing this recipe they look so good!
I made these with eggnog for Christmastime and they are so good!
What a great idea Tricia! I bet they were delicious with eggnog! I’ve made them with apple cider mix but I think I will have to give the eggnog a try!
I do not have a mini muffin pan would these be ok to make in a regular muffin pan?
It should be fine Nichole, you just probably will need to adjust the cooking time. I would start them at about 18 minutes & then check them to see if they need to cook longer since they are larger 🙂
We do love our muffins around here! Your recipe looked super familiar so I looked it up and low and behold it’s the same recipe I’ve been using for 20 years from the Muffin Mania cookbook! Muffins That Taste Like Donuts – my kids love them! The only difference is that you sneak a little bit of jam in the middles before you bake them – and I never tell the kids what kind of jam I’m using so it’s a fun surprise (and a great way to use up dribs and drabs of jam). I’m so glad you’ve shared this recipe with your readers – they are truly yummy, easy and pretty much fail-safe!
I love the idea of adding jam! I’m going to have to give that a try!! Thanks for the suggestion & I’m going to have to see if I can find a copy of that cookbook! 🙂
Is there a substitute for the shortening? They look so yummy!!!
I would imagine that you could use all butter in place of the shortening. It might change the texture & baking times some but I think you should be fine just using extra butter 🙂
I would like to make these as cupcakes. I’m just not sure of a cooking time, could you please make a suggestion.
I would probably start at the low end of the time, around 15-18 minutes & then just watch them for when they are done. I would assume they wouldn’t take much longer than baking a regular cupcake which is typically around 15-20 minutes 🙂
My kids and I love these and have made several batches! TY!!!
So glad y’all like them Amy!