Happy birthday to US! America and King Arthur celebrate.

Happy birthday to us,
Happy birthday to us,
Happy 220th birthday King Arthur…
Happy birthday to

That’s U.S., as in in United States of America, celebrating its 234th birthday this coming weekend. Though America is 14 years older than King Arthur, we feel like we’ve grown up together. Through decades of prosperity and harmony, interspersed with wars and economic downturns, the United States – and King Arthur – have both endured. And flourished.

Talk about the American dream – King Arthur has been living it for more than two centuries.

Our small company was established in Boston in 1790, the same year George Washington became President. We originally imported flour from England, as there simply wasn’t enough good wheat grown in the New World to provide American bakers with what they wanted: high-quality flour.

After about 100 years, King Arthur was able to source American wheat. But not just any American wheat; sticking to company standards established right at the start, King Arthur bought and milled only the best American wheat.

Which we continue to do to this day.

We use tons of flour (literally) blending our mixes here at our manufacturing facility in Vermont. Here are Martha and Barb, two of the members of our manufacturing team, with a newly arrived load of “the King.”

So, what does all of this history have to do with the cinnamon-topped muffin you see at the top of this blogpost?

Quality, and simplicity.

This “plain vanilla” Doughnut Muffin (a.k.a. French Puff) is wonderfully tasty, yet simple as simple can be. The recipe has endured in American kitchens for decades.

Just like King Arthur Flour.

Are you ready to bake with America’s oldest flour company? C’mon into our kitchen, and let’s make a tasty batch of Doughnut Muffins, perfect for your July 4th breakfast.


Cinnamon-Sugar Plus – one of my favorite ingredients. A simple mixture of superfine sugar and Vietnamese cinnamon, it’s fine as the sand in an hourglass. It’s a lovely, smooth, non-gritty topping for muffins or scones, cake or pie; and melts instantly on your buttered toast.

And on top of your butter-dipped muffins.

Preheat the oven to 425°F.


Lightly grease a standard-size muffin pan. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.


Put the following in a mixing bowl:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar

Beat until smooth. Add 2 large eggs; beat to combine.

Add the following:

1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract

Notice how I add each ingredient in its own separate space. That way, I can easily look into the bowl and immediately see if I’ve failed to add anything.

Beat until smooth – look how creamy this is getting. Part of it is the baking powder, starting to aerate the batter.


Next, you’re going to add 2 2/3 cups King Arthur Unbleached All-Purpose Flour; and 1 cup milk.

If you add the flour alternately with the milk (beginning and ending with the flour), the batter will retain more air.

Mixing at medium-low speed, add about 1/3 of the flour, half the milk, another 1/3 of the flour, the remaining milk, then the rest of the flour.

Spoon the batter evenly into the prepared pan, filling the cups about 3/4 full; a muffin scoop works well here.


Bake the muffins for 15 to 17 minutes. They’ll rise quite vigorously. The finished muffins are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Nice peaks, eh? I let these get a bit too brown; they should really be a pale golden brown, rather than this deeper color.


Remove the muffins from the oven, and tilt them in the pan (to avoid steaming their bottoms). A fork is helpful here.

Let the muffins cool for a couple of minutes, or until you can handle them. While they’re cooling, melt 3 tablespoons butter for the topping (this is easily done in the microwave). Put 3 tablespoons cinnamon-sugar in a bowl.

Use a pastry brush to paint the top of each muffin with the butter. Or simply dip the tops of muffins into the melted butter, as I’m doing here, then dip/roll in the cinnamon sugar. Be generous.


Serve warm. Or cool on a rack, and wrap airtight.


Nice shape, eh?

Plain as it seems these muffins would be (considering their ingredients), the hint of nutmeg – plus the butter/cinnamon topping – simply shout DOUGHNUT.


Hey, no harm gilding the lily. Butter is always welcome! I’m thinking apricot jam, too.

A number of you have noted in the comments section below that you’ve made this recipe into mini muffins, a.k.a. doughnut holes. And I can testify – they’re wonderful!

Spoon the batter into greased mini-muffin cups, and reduce the baking time to 10 minutes. Roll each muffin entirely in butter and cinnamon-sugar to coat. You’ll make about 40 muffins, depending on the size of the wells in your pan; our mini muffin pan made 40 muffins.

Finally – want to make “real” doughnuts?

Spoon the batter into our lightly greased doughnut pan, filling the wells to about 1/4” shy of the rim; bake in a preheated 425°F oven for 10 minutes; remove from the oven, and shake warm doughnuts in a bag of cinnamon-sugar (no dipping in  butter necessary). The recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you’ll have to bake in at least two batches (unless you have two pans).

Baked, not fried? Simply scrumptious.

Read, rate, and review (please) our recipe for Doughnut Muffins.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Baking is my Zen

    I love muffins and donuts. Conclusion: I will LOVE these. I just know. Can’t wait to make them. Your tutuorials are phenomenal!

    May KAF have many, many more birthdays!


  2. Nancy

    These just made my holiday weekend baking list!! My husband suggested a honey-dip type topping for some of them — I’ll have to try it!

  3. Andrea

    These look DELISH! Happy Birthday, King Arthur! The world is a better place because you exist. Can’t wait to make these…can you tell me what size of scoop you use for your muffins? I have a few different scoops and have yet to determine which works best. 🙂 Thanks!

    1. Laurinda

      A #20 disher or scoop sold at stores which sell a variety of professional type equipment is perfect for scooping muffins into tins. Alton Brown recommended this on a show and I found it to be perfect. Since some tins are a little larger than other, you can heap slightly if you need more to achieve the size you want. A # 18 scoop works for most mini tins. Again, sizes vary slightly so use a scant scoop if your tins run small. The #20 is great for large cookies and the #18 is great for average size cookies. It’s always great for tools to multitask. You can also make ice cream balls with the scoops.

  4. Teresa

    Whoa! I’ve seen something like this on TV, but have never tried it. Does it really taste like a doughnut? with a texture that is light and fluffy? Hmm, might have to try this out. Thanks!

    Yep, they really do taste like cake doughnuts. Frank @ KAF.

  5. Rebecca

    Happy birthday KAF (and US too)! These muffins sound like a great way to get that fantastic doughnut flavor without the doughnut fat! I bet these would be really good as filled jelly “doughnuts.” Perhaps I’ll play with the recipe and attempt a “chocolate cake doughnut muffin.” (Ha, ha that’s a mouthful. No pun intended.) And of course top it off with the best…Vietnamese cinnamon!!!! 😀
    Now that is worth blogging about, Rebecca! Elisabeth @ KAF

  6. Wei-Wei

    Wow wow wow! Congratulations to King Arthur for getting to be SO old! It proves that you guys must be doing something right. These doughnuts look absolutely amazing. 🙂


  7. Mags

    I’m partial to muffins with domed tops and geeze, I’m just a muffin freak period. This looks like a fabulous recipe to try. I’ve never tried one of yours that I didn’t like, so I’ll be diving into this one face-first with nary a worry.

    Happy 220th anniversary King Arthur! (Hubby and I will be celebrating that one shortly… or maybe it just seems that way…lol)

  8. Allie

    Wow. Those look fabulous. Of course I’ll have to try them in my doughnut pan…
    Let is know how it goes in the doughnut pan, Allie. Elisabeth @ KAF

  9. Rosa

    Wow, this is a milestone. Happy Birthday and long live to KAF! I would love to find your produce on the old continent…

    Those muffins look fantastic!


    Maybe some day, Rosa! Elisabeth @ KAF

  10. Shirley

    Very warm post. We all feel like we are a part of KA family and proud to be so especially at this great holiday. The 4th is also my son’s BD. Of course, as a child, he thought the parades and celebrations were for him. Thanks from a loyal fan. Oh, PS I will make the muffins for the 4th, simple and delicious.
    Muffins with candles for your 4th of July baby! Happy 4th and Happy Birthday to your son! Elisabeth @ KAF

  11. Jeri Hurd

    THAT explains it! I have always wondered about the alternating wet/dry ingredients thing, and whether it really made a difference. Now I know!

    But it raises a question: I’m moving to Mongolia for a few years–elevation about 4,300 feet. I know that makes a difference when baking, less air pressure, faster rising, etc. In something like this, you would want to incorporate less air, then, so would you not do the alternating ingredients? Or just add less leavening? Both?

    grin–I think I mentioned this somewhere else, but I’m also taking the KA starter with me, so it’s going international! I’m so grateful you guys are online–I don’t have to cart along a ton of cookbooks!

    Altitude adjustments aren’t that complicated. We have a lot of the adjustments already worked out: http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html Just experiment, keep good notes, and have fun! Bon Voyage. Frank @ KAF.

    1. Barb White

      I live here at 4300 feet and don’t need to make any changes for the altitude. BUT we are close to the mountains and it is DRY most often here so, some times my recipes are unpredictable because of the lack of humidity in the flour. Baked goods also don’t last as long as advertised but that’s ok most often the KAF recipes disappear quickly anyway.
      We lived in Saudia Arabia and sometimes the flour came with added “protein” …a problem in hot countries with a different infrastructure than we are used to. We used to put the flour in the freezer for a few days and then sift out the extra “protein”
      Happy travels!!

  12. Lish

    These are so yummy! And since I am doing weight watchers again, they are a much more point friendly treat than the doughnut. And they really do taste like my favorite doughnuts. I often make them in mini muffin tins and my kids will eat lots of them. Thanks for reminding me of this recipe. We are having people over to help us put in a new kitchen floor so I think I will make these to have before we start. Good treat for all the nice friends coming to help.

  13. SMJ

    Happy Birthday King Arthur Flour! I will bake these soon. So simple, yet so elegant. I think they will be a hit with my co-workers, who are the ones that get to eat what I bake. I am preety popular at work since I started baking from your recipes earlier this year!

  14. Erin in PA

    My daughter and I love making these muffins – the dipping part is perfect for a 4 year old helper! The texture of the muffins is also wonderful. Thanks for the small history lesson, and the peeks into how your flour ends up in my kitchen – I can’t wait to come up to King Arthur sometime and see the actual facility!

  15. Beth @ 990 Square

    Happy Birthday KAF! I just converted one of my friends over to only using KA flour and now she agrees that it’s just the best flour out there. Here’s to another 200 years!

    And these muffins just made my fourth of july cooking list. We have a coffee shop near our house that makes something similar, except they call them danger muffins. dangerous indeed!

  16. rocio

    congratulation¡¡¡ and thanks ¡¡¡¡ 220 years more
    My housband and I send you XOXO from Cancun, Mexico

  17. Sharon

    Happy Birthday, King Arthur Flour. I have used your products and cookbooks for years. Love receiving your catalogs, too. I have never had a bad baking result using KAF products and recipes! Plan to try these muffins this weekend. Again, congratulations on turning 220! Happy Birthday to the US, too. KAF and the US make an unbeatable pair.
    Sharon – Thank you for being such a long time loyal customer. We love to hear from each and every one of our baking friends. Sharing baking experiences is so valuable! Elisabeth @ KAF

  18. Susan

    Happy birthday, KAF, and may you have many more years! After all, who else is going to inspire today’s youngsters to bake? And thanks, for another wonderful recipe to mix up and bake! I’m looking forward to trying delicious looking muffins!

  19. Denise in Kent, WA

    Happy Birthday, KAF!

    Despite my love of baking in general, I have an irrational dislike for making muffins. Too messy? Washing the muffin pan too much of a bother? In any case, I will definitely be trying this recipe – these muffins look WAY too yummy to pass up. 🙂

  20. Cyn

    I love the way those muffins look, and am ready to try out the recipe! BTW, one of the best hints I ever read on the blog was to use non-stick cooking spray in muffin or mini-muffin cup liners. I hate peeling off the liners only to lose a good 1/3 of the muffin or cupcake!

    I have a couple of mini Bundt pans (6 mini Bundts each) and am tempted to try this recipe in them. I think I’d get the doughnut thing going on, with the cute little Bundt shape.

    Happy anniversary and July 4, KAF!

  21. Audrey

    Happy Birthday!!! I’ve been making French Puffs for years and now I’ll have to try your recipe! Thank you for all of your hard work!!! 🙂

  22. Sarah

    Oh, yum! These look like a perfect thing to make this weekend. My son loves doughnuts but seems to have an aversion to nutmeg (Eggnog muffins didn’t go over well). How could I flavor them instead of nutmeg? Don’t doughnuts often have some cardamom? How much would you use? It seems like as much as the nutmeg might be too much.

    Yes, cardamon is potent. In this recipe I think a good place to begin would be with 1/4 teaspoon to replace the nutmeg. Frank @ KAF.

  23. Kyle Minor

    Happy Birthday KAF… and thank you for sharing this recipe, PJ! There is a cafe and dessert shop here in San Francisco that makes these beauties and calls them “Dirt Bombs.” Can’t say why, but the simple, perfect taste belies their strange nomenclature.

    I have often thought that the struessel-topped coffee cake recipein my beloved copy of The King Arthur Flour Baker’s Companion would make great muffins, but no need to adapt a recipe now! Can’t wait for the weekend…

  24. Wendy

    Happy happy and Congratulations on such a milestone!

    I have a question on the ingredients. Why does the recipe call for both butter and vegetable oil? Is there a specific reason, or can you substitute all of either one for the other?

    Thanks so much!

    Wendy, I’d say butter adds flavor; oil adds more liquid fat, which tends to keep muffins softer. You could certainly do all of one or all of the other, but I like the combination. Up to you – baker’s choice! 🙂 PJH

  25. Ann Adrignola

    These donut cupcakes look wonderful…next on my list and also going to try them in my donut pans…by the way thank you for giving us a Font selection…..this is a wonderful company and John Barrecelli is a favorite baker of mine and he gives so much credit to Mr Hammelman…just bought his great book..,83 year old Gramma that loves to bake….thank you

  26. Janet

    Happy Birthday KAF. Love your website, blog and products. In your honor, I will use my Zoj and KA flour to make a loaf of bread. Since it’s 110 right now in my area of AZ — the Zoj is going to do it all!! Will try this recipe later.

  27. Paul M.

    Just made these today and they were wonderful. Easy to make, and delicious to eat. I made them in the mini-muffin pan, so each one is bite size. Thanks for the wonderful recipe.
    Glad to hear you had success with the mini version, Paul! Elisabeth @ KAF

  28. Sue

    I’ve been baking a version of these for years. They are a favorite of my son.
    If you bake them as mini muffins you can dip the whole thing in butter and then roll in the cinnamon sugar. They seem especially good that way. 🙂
    I have a question regarding the no stick spray you use. Does it build up on your bakeware over time?
    I personally could not live without our Everbake spray. It is a big can and will last 6 months or more and I bake a lot! I find very little to no build up. Elisabeth @ KAF

  29. Linde

    Can’t wait to try these!! I saw the same “doughnut muffin” on a FoodNetwork show. They were a chef favorite from a bakery in California – they actually dipped/brushed butter on the whole muffin and then rolled the muffin in the cinnamon sugar. They looked awesom and so do yours. To think I was looking for “sour salt” online and found KAF! Soooo glad I did!! Happy B-Day and many more.

  30. Jill

    Happy Birthday King Arthur! May you (and all of us!) look forward to many more!

    We make a version of this muffin except we use allspice in addition to the nutmeg. I also add a little whole wheat flour so I can pretend I’m feeding my kids healthy snacks. We call these “Sparkly Muffins” because when my oldest was much younger she thought the cinnamon-sugar topping made the muffins “sparkle!” So, Sparkly Muffins they remain.

    I also appreciate the tip about alternating wet/dry. Mine never peak as much as yours did so I’ll have to try it.

  31. Cheryl

    I just made these and they are fabulous! Plain donuts are my absolute favorite, and these are addictive. Thanks for a great recipe!

    Definitely one of my faves, Cheryl – glad you enjoyed them. PJH

  32. Brenda

    Hippo Birdy two ewes, Hippo Birdy two ewes. Hippo Birdy deer King Arthur! Hippo Birdy two ewes.

    Brenda, I have no clever rejoinder – just THANK YOU. 🙂 PJH

  33. Carolyn

    I think a batch of these as mini-muffins will be perfect for all the folks at the local US Census Office to kick off the holiday weekend. My manager told me the other day that after hearing me and another employee (one time restaurant chef) talk about KA flour she finally bought some. Another co-worker has a flock of hens and we’re all buying her eggs so we’re really using the BEST ingredients. So Happy Anniversary to KAF and Happy Birthday US!!! Here’s to many, many more!

    Hey, thanks for talking up KAF, Carolyn – we appreciate it! And hope the Census Office folks enjoy those cinnamon-y little mini-muffins… PJH

  34. Ricardo Neves Gonzalez - Petrópolis, R.J. - BRAZil

    I´m interested in what Americans bake at 4th July.
    These French Muffins are emblematic and represents part of America´s baker influences that comed from French bakeries!
    I love the American history and culture, and it´s similar to Brazilian bakers history. French influences were great in all our baker´s history. In case of Brazil, French bakers come and bring us the first white wheat flour bags with D. João V, King of Brazil, who took some French bakers in his travel to our country when he transfered the Portuguese Court to Brazil late 1808. That French bakers introduced technics and culture of good breads among us. Nowadays in Brazil the most consumed breads is far the French Bread we call here ´Pãozinho Francês `!!!
    Until that time, Brazilians only knew manioc or corn flour breads, same as North-americans who only had at around 1700, corn breads, made by indigens with corn flour. Those breads were shaggy, dried, with not good structure, because the glúten was not present on that meals!
    So, the influences of French bakery at our both countries was enormous and of great importance!!
    I love the history of both our countries, so, i wish all of the best to all American citizens at 4th July.
    I know the importance of American skills and the value of U.S. bakery to me and all the world at this time of our lives!
    My best wishes to KAF´s staff and all involved in the company progress.
    It´s my sincere words!

    Ricardo, thanks so much for that short history – I had no idea of the French culinary influence in Brazil. You’re right, so similar to this country. Thanks for connecting here, as always – does your country have a specific birthday date, too? PJH

  35. Anne W.

    Happy Birthday, King Arthur! I love your products, your recipes, your catalog, and your loyal subjects–sorry, I mean owners–who write this blog. Thanks for everything; you make my life happier, whether I’m baking, reading, or wish-listing!

    And Anne – you an so many others make King Arthur what we are. It’s the connections we value – the connections that foster baking, and sharing, and carrying on this wonderful cultural tradition we all love. Cheers! PJH

  36. KimberlyD

    Thank YOU, thank you for this recipe! I’ve heard of these and seen them on the food channel, and since I use to make donuts (“got to get up and make the donuts) I think I will like these. I bet a glaze would be good on them and spinkles….oh ok thats the donut maker in me….lol!

    Happy Birthday to KAF! I so want to take a road trip east!!! LOL!
    While on the topic of glazes, how about a chocolate glaze made by adding cocoa powder to this Vanilla Glaze from our Guaranteed Cinnamon Roll recipe? Elisabeth @ KAF

  37. Lee

    Can you do one like the molasses cake donuts you find in Maine?
    We haven’t tried it yet, but we’ll add it to the list. Let us know if you try a version like that before we do. ~ MaryJane

  38. Eliza

    Dear KAF!

    Happy Birthday! Employee owned companies rule!

    When i make muffins i usually put a chocolate square in the middle of each cup. Could i put some jam in these muffins [as in layer of dough, tsp of jam, layer of dough on top] or will the area around the jam stay raw? With chocolate there is no rawness, usually. Thanks and LA MULTI ANI!
    Now that is worth a try for sure. Will this work PJ? Elisabeth @ KAF

  39. Eliza

    Dear KAF!

    When i make muffins i usually put a chocolate square in the middle of each cup. Could i put some jam in these muffins [as in layer of dough, tsp of jam, layer of dough on top] or will the area around the jam stay raw? With chocolate there is no rawness, usually. Thanks and LA MULTI ANI!
    Hi Eliza,
    I bet a dollop of jam would work just fine in these muffins. You might want to try baking the muffins for about 5-8 minutes then adding the jam, pushing it down into the batter, then finishing the bake. ~ MaryJane

  40. Dulce

    Happy Birthday to all of you. Thanks for all those delicious recipes, I have make some of them. Keep working hard for all of us, LOL.
    I love donuts so I´ll sure love this one. They look not only yummy but it shape sure looks nice.
    Congratulations from Venezuela.

  41. Colleen

    My mom used to make these and it’s been a while since I’ve made them myself. It’s going to be a long day until I can get into my kitchen to make myself a batch!

  42. Cristina Potmesil

    I know I have made these before and the recipe is on the back cover of a Baking Sheet issue. It would be from more than 10 years ago because I was living in Wyoming at the time. I will have a nice time looking back through all of my issues (from 1992) to locate it. 🙂 I have your doughnut pan and I’m thinking this recipe should be appropriate for the pan, yes or no?

    Should work in the pan, Cristina – good idea! Let us know if it does indeed work out. And yes, this was a BS recipe long ago… PJH

  43. Cristina Potmesil

    YES! The Jan./Feb. 1993 Baking Sheet was all about doughnuts and the Doughnut Cupcake recipe is on the back page.

  44. RobynB

    Has anyone tried making these with your White Whole Wheat flour? I’m trying really hard to stick to WW flour in almost everything. It probably won’t be as tender, but…? Anyone tried it?
    Feel free to jump in ya’all! ~ MJR

  45. Maggie

    This is for Jeri about baking at higher altitude. I live in Salt Lake City, elevation 4500ft. Many recipes need alterations to work at our altitude. The one change that improves my baking the most consistently is reducing the sugar 2 Tbs per cup. Tweaking the amount of flour (increasing 1 Tbs/cup) and decreasing the leavening slightly can also help, but reducing the sugar makes a huge difference even on its own. Being a scientist I’ll often follow a recipe as written the first time, but if it didn’t rise well, was too crumbly, or the cookies spread too much, then reducing the sugar is the first thing I try. Oh, and as recommended by the KAF bakers, keep good notes so you can reproduce your successes!
    And Happy Birthday KAF! Love your products and your website! Thanks for making this such a great community!

  46. Willi Reinhart


    This may be a little off topic but I have a question about quick breads. I have trouble sometimes telling when they are done with the toothpick method. I was wondering if you can use 190 degrees as a general rule of thumb as a better guide. I use my instant read thermometer on all my yeast beards and it would be great if I could do the same for my quick breads.

    I’d appreciate your professional opinion. Thanks,


    Willi, I started to test this, but never finished. As I recall, the quick breads were a bit higher – maybe 195°F to 200°F. This would be a great thing to nail down sometime, wouldn’t it? I’ll have to put it on my to-do list! Thanks for the reminder – PJH

  47. Erie

    Happy Birthday! I never knew that KA was almost the same age as the USA. I understand the tipping of the muffin to prevent steaming the bottom. How does that work when you use paper muffins cups, taking them from a hot muffin seems akward to me but leaving them on gives the steaming problem. What do you recommend?

    Happy 4th of July!

    Erie, I think the steaming is less if you tip them, paper cups or not…A lot of the heat will blast right through that paper. Do you seem to have trouble with soggy or leathery muffin bottoms when you use paper cups? PJH

    1. Sharon Hemingway

      I always tip my cupcakes & muffins that are in paper liners. It does keep the bottoms from getting soggy. I didn’t know anyone else did this! I tip them and then take them completely out of the pan when I can handle them.

    2. The Baker's Hotline

      It’s a wonderful trick for getting the perfect texture in your muffins–no soggy bottoms! Happy muffin baking! Kye@KAF

    3. The Baker's Hotline

      Sharon, to make a gluten-free version of these muffins you could prepare the gluten-free doughnut recipe in a muffin pan, which is made with our gluten-free baking mix. Then you can use the topping recipe in this doughnut muffin recipe to get the cinnamon sugar coating that makes this recipe really decadent. To make things even easier, you could also prepare our gluten-free doughnut mix in a muffin pan and then toss in melted butter and cinnamon sugar. Yum! Happy baking! Kye@KAF

  48. Ricardo Neves Gonzalez - Petrópolis, R.J. - BRAZIL

    Ok, PJ thanks.
    Of course here we have our Independence Day at Sept. 7th.
    I know about a music concert, that Blues Traveler band play at Red Rocks Amphiteatre at Morrison CO in honor of that day!! How i wish to be there, because after the breads, Southern Blues Music is my passion!!!

  49. Sandy

    Good thing you can’t actually hear me singing Happy Birthday to you KAF! That would clear the board for sure!! I know what I am making this weekend! They look wonderful. I am a purist..love those good plain cake dougnuts and this looks like it will taste just like a cake doughnut in muffin form..can it get any better than that?? And Happy Birthday to this great big wonderful USA!!!!

  50. Tonia

    Oooo! I see these as mini-muffins that are immersed completely in melted butter and then rolled in cinnamon/sugar so can just pop in your mouth like a doughnut hole!! Mmmm. . .yum!

  51. Mona

    These were fabulous!!! They do taste just like donuts….. Mmmmmm!!

    @Tonia….. I was JUST thinking the same thing. Next time I make them I will try the mini muffins. They will be the perfect size : )

    Mini muffins, a.k.a. doughnut holes! You rock, ladies – PJH

  52. Charice

    YUM! In response to whether you can use white whole wheat flour–I substituted 2 cups for the AP (adding 1 Tb liquid for the whole grain) and they turned out great! I have a convection oven (a great boon at 6700 feet!) which really helps my whole grains rise to the occasion 🙂 As for high altitude baking, I decreased my leavening 1/4 tsp, and the sugar about 1 Tb.

    Ricardo–I plan to see that concert at Red Rocks. We’ll be sure to toast your nation’s Independence!

  53. Olivia

    OMG! I made these in my mini-muffin pan. Wow, they really do taste like doughnuts.

    The recipe is really fast and easy. What is amazing is the texture. I am guessing it is the combination of the oil and the butter that create the cakey doughnut mouth feel.

    Congrats to you for another fab recipe.

  54. CM

    The doughnut muffins were fabulous. I added some KAF doughnut flavor powder (Do you still sell that?..haven’t seen it lately in the catalog.)
    Request: Please find us doughnut shop style “jelly” to turn these into Jelly Doughnuts!
    Tried rasperry jam, but if you could bring us the *authentic* jelly dougnut filling…that would be awesome! Love all of the recipes…thank you.

  55. Kara

    Do you think fiori de sicilia would work with these? Not sure if it would or not. Can’t wait to make these!

    Sure – instead of cinnamon-sugar, though, I’d use some vanilla sugar and butter on top, or citrus sugar – just mix sugar with a few drops of orange or lemon oil; or with some vanilla. Put in a jar and shake-shake-shake to make scented sugar… PJH

  56. becky at MyKidsMake

    Just made these, they just came out of the oven and we are eating them at this moment. My 4yr old just said, “Man these are DELICIOUS!”. My thoughts exactly.

    Ah, a happy 4-year-old… nothing better, Becky. Thanks for sharing! PJH

  57. Nancy Paine

    Hi fellow bakers and King Arthur Flour lovers!
    1999-my first visit to Cape Cod, with our young family. On our way to the airport after a lovely week, my husband pulled over at a bakery for me to run in and grab us 2 coffees to go- and I saw these divine-looking baked goods- had to chose something quick! I chose “French Puffs”, and they were sooooo delectable! At home I fondly recalled these as I stumbled upon a recipe for them in my beloved “Country Inns and Bed & Breakfasts” cookbook! Baked them, and ahhh- heaven on earth! The beautiful Cape came back to me, also, and the memories we made there as a family. Don’t you love how foods can evoke memories of special times? We revisted the Cape and New England 20 years later- last Autumn, 2009, which was a dream of mine, to see the leaves in full glory! I also wanted to get up to Norwich to visit the home of KAF, but we ran out of time. Sounds like another trip will be in order!
    Happy Birthday KAF and thanks for enriching my life! Nancy in AZ

    Wonderful story, Nancy; thanks for sharing. I go to the Cape every chance I get, and am always on the lookout for small bakeries with old-fashioned treats. There’s a place that sells nothing but pies, I think it’s on the way to Falmouth… Anyway, next time hope you’re able to come up and visit – we’re just 2 easy hours from Boston, all highway. Cheers! PJH

  58. Lilly

    These were a hit with my family! I substituted Ener-G egg replacer for the eggs and Smart Balance margarine to make them vegan, decreased the sugar slightly, and replaced 1 cup of the flour with whole-wheat pastry flour. Instead of the cinnamon topping, I let them cool and then rolled in confectionery sugar. They looked just like little white doughnut holes–and went just as fast!

    WOW, Lilly, how wonderful – that you were able to make all those changes and come up with something you all enjoyed. Guess this speaks to the fact that this is a really good basic recipe – and you really know what you’re doing with subbing ingredients! 🙂 PJH

  59. Sara

    These are fabulous. I’ve made them twice this week: once for company, when my husband was at work at didn’t get to try them, so then again two days later to make up for it. We are muffin fiends in this house (my three year old doesn’t believe it’s morning until there are muffins to eat), and although these aren’t the healthiest version I make, they are an outstanding treat. They actually satisfied everyone, my doesn’t like it plain four year old, my only wants it plain three year old, my eats everything spicy twenty month old, and my husband, who eats without complaint, God bless him. Oh yes, and I loved them, too. 🙂

    Sara – miracles do happen! Sounds like you’ve got quite a challenge getting everyone to give the thumbs-up at the same time, eh? PJH

  60. Annie

    Okay now, these are mind blowing delicious!! I was up a t 5:00 a.m. this morning pondering what to make for our holiday weekend guests. They are still asleep and I’ve polished off two with my morning cup of coffee. Lord, help me! I’ve always been the one to grab the old fashioned doughnuts if given a choice at a doughnut shop and these are a wonderful beyond all my expectations. They are sitting in a tartan plaid napkin clad basket waiting for the first sleepyhead to arise. So pretty and tempting. Thank you once again for a stellar recipe.

    I’m with you, Annie. I was craving one this morning when my brother-in-law plopped a box of kinda-stale supermarket doughnuts on the table… Enjoy! PJH

  61. Sue Francus

    Yum! My family LOVED these muffins when I made them yesterday for the first time. Reminds me of the cider mill doughnuts we used to get when I was little. So good. So easy. And sooooo much less expensive than a trip to the doughnut shop (last trip at local place was >$7.50/doz). Thanks for the memories and a great addition to my recipe repertiore. 🙂

  62. Janet T

    Made it; ate it. Even non-sweet eating hubby liked them. Will definitely make again. And it has a great aroma when baking. I can imagine having these baking when your expecting guests. What a way to say welcome!

  63. Jane

    I made these for the office just last week and now look at this blog entry! I used a mini-muffin pan instead (people are much more likely to take treats if they’re small, I found) and they flew off the plates!

    Today is my birthday…24 now, going on 100, it seems. King Arthur has always been one of my favorite brands and posts like these make me proud that it’s not just delicious, it’s amazingly patriotic as well and represents some of the best things about America. Happy birthday to all of us!

    Jane, Jane… going on 100? Hope you don’t feel THAT old! My prescription for a long, happy life: be positive, help other people, and share everything you bake. 🙂 PJH

  64. Shirley

    I had to share this recipe with a friend who always raves about “doughnut muffins” at this bakery in Roslindale, MA! These look every bit as good.

    Thanks for sharing, Shirley- that’s what it’s all about. PJH

  65. Maria

    I made these yesterday and they are great! They have a moist and airy consistency and with the cinnamon-sugar taste like a cross between a doughnut and coffee cake. I made two batches and added mini chocolate chips to one. The chocolate pairs nicely with the cinnamon-sugar and the kids devoured them immediately. This recipe is a hit. Thanks.

    Happy Birthday King Arthur!

  66. Judi

    I made half the recipe just to try it out, WHAT WAS I THINKING? These are wonderful and now I have to bake more!

    Happy Birthday, King Arthur!

  67. Sandy

    Finally made these today. Wow…so glad I did!!! They are wonderful and so quick and easy to make. Am sending them to work w/hubby tomorrow. Of course I had a couple just to make sure they turned out!

  68. Patty

    FELIZ CUMPLEAÑOS KAF! and thanks for all your awesome recipes and tips! You know, reading your blog and watching the photos is like being in a cooking class with a very nice and kind teacher. How I wish you have a shop here in Mexico City!. Best regards to all you.

  69. Dave

    By chance I made the same recipe on the Fourth of July without looking at my e-mail. I have used this recipe many times for its simplicity and the fantastic taste. Cardamom is nice instead of nutmeg if you want a slightly different flavor. This time, I used the original recipe but added a cup of the KAF cinnamon chips. My family loved the muffins. Thanks as always for your tremendous ingredients, website and cookbooks. The helpline is awesome!!

    Glad we can help, Dave; thenaks for the cardamom suggestion. I just made these as mini muffins this afternoon, for a brunch Sunday. Oh, my…. as they say in Maine, SOME good! PJH

  70. Elizabeth

    I finally tried this “donut Muffins”. Donuts not fried ?!? Tye are so wonderful I shred some with friends. They puffed like donuts, taste like donut but like a yummy muffins you have never tasted ! Result? made everyone smile ……………. Thank you for the wonderful recipe, King Arther. Elizabeth

  71. Judy

    These are simply superb. I tried some Vermont Maple Sugar as part of the cinnamon sugar topping and added some of the sparkly white sugar as well. They are simply phenomenal ! My firefighters and dog groomers are gonna be really happy with these.

  72. Cyn

    Back to report! I did make these today in my mini-Bundt pans. They really did look like crullers — very cute! I must confess, though, that I wasn’t overwhelmed by the taste. I thought they were bland and had very little taste, even rolled in the butter and cinnamon sugar. I followed everything correctly and used KAF flour. Perhaps I was expecting something different; boyfriend adored them and gobbled them up, so that is a good thing! I think I’ll stay, though, with a tried and true recipe for coffee cake and bake that in the mini-Bundt pans. Sorry, and this is one of the very few KA recipes I did not like. So, not too bad a record!

    Thanks for reporting in, Cyn – it’s funny, some people just don’t like them that much… my mom included. But I made them as mini muffins for my brothers-in-law today, and all three said they were THE BEST muffins they’d ever tasted in their lives. Go figure, huh? 🙂 PJH

  73. Shan

    I made these this weekend for Sunday dinner dessert. I actually had 3 doughnut pans. I got 12 mini doughnuts, 6 full sized doughnuts, and 6 muffin tops. My mom really flipped over them! I loved the rising–that’s why I thought to make them in the doughnut pans. The minis were done in about 5 minutes…mixing them took longer. Easy peasy recipe.

  74. Jean

    I just made these today and they are just yummy! I used a mini muffin pan and injected seedless raspberry jam. I will definately be makng these again and again!

  75. Lee

    I just made these today, too, and got rave reviews from everyone who ate them! I subbed 1 cup of freshly milled whole wheat pastry flour for one of the cups of white flour. The 1+ tsp of nutmeg really shines in these and they taste exactly like the best cake doughnuts! I took them to church for the little cafe’ and everyone really enjoyed them.

  76. Eliza

    Hi everyone! I’m just checking back with results of the jam filled doughnut muffins. Many thanks to Elizabeth and MaryJane!
    I followed your exact instructions and they turned out great! The shiny dollop of jam in the center was so cute. And i rolled the edges in the cinnamon sugar, so the top of the muffin looked like a round doughnut with jelly in the middle! those grainy/shiny textures were so intriguing, i swear i wanted to rub them all over my face! but maybe that’s just me :p Thanks again KAF!

  77. Kerry Joy Dean

    I visited my daughter and she made these muffins and they were fabulous! I have a cake doughnut recipe I love and everyone who ate them did too. But I gave up making them because the frying is so unhealthy. But these taste just like them! I am thrilled to have a recipe to take their place! Thank you.

    Glad you find these muffins as wonderful as we do, Kerry. I love to make them into mini muffins and roll them entirely in cinnamon-sugar – JUST like doughnut holes! PJH

  78. Dwight

    These were simple and delicious. My batter seemed a little thinner than the pictures, but no matter, they still rose to the roof. I probably overbrowned also, but they were still fine.

    Had enough batter for 3 extra muffins(smaller pans?) and made sure not to cook the tops past the blonde stage.
    These last three were absolutely perfect in every way.

    Can’t stop eatin’um.

    I love love LOVE these, Dwight – I bring them anytime I visit someone where breakfast/brunch will be involved… Glad you feel the same! PJH

  79. roxanagrc

    I am new at baking and I love everyones reviews. I wish my muffins would come out like everyones else, but no my muffins were stiff and hard. The only change I made was the oil I used saffola oil instead of vegetable oil. Did this change made my muffins hard and still? Please, let me know so I won’t change the oil next time.

    Sounds like you might be measuring your flour in a way that adds too much flour to the recipe. Please read our tips on how to measure flour (and watch the video, too) – that should help. Also, are you sure you were using King Arthur Unbleached All-Purpose Flour – not some other brand, and not bread flour? Makes a HUGE difference. Keep trying – I’ll bet your next batch will be better! PJH

  80. yipeiokyay

    I’ve made these a few times and everyone loves them.

    I made minor changes to improve the texture…they were too light for me.

    I used 1 stick of butter and no oil and 1/2 & 1/2 instead of milk. I also added 3 T. Boiled Cider to the batter and baked them without papers so I could dunk the entire muffin in the melted butter and coat with the cinnamon sugar.

    They are great!!!

  81. gracetango

    I made these right away and they’re absolutely fabulous! They really do taste like the old fashioned cake doughnuts. I made a couple of tweaks to the recipe. I set the oven at 400 degrees, substituted half the flour with white whole wheat flour, added 1/4 tsp mace, and substituted 5 tablespoons of the milk with boiled cider. While they were still warm, I dipped the tops into the melted butter and then into the cinnamon sugar. This recipe is a keeper and will be at the top of my muffin list from now on! Thank you KAF!!

    I’ve discovered that if you make these in a mini muffin pan, and dip the entire mini in butter and roll in sugar, they’re a perfect match for doughnut holes… Glad these have made it to the top of your list! PJH

  82. Naughtysquirrel

    I just got around to making these and I will never buy cider mill donuts again..I will go for the cider, though!! The only change I made was to replace some milk with boiled cider…next time I will add more to the recipe…bravo once again to KAF – another keeper….NS

  83. majorswife

    My grandaughters spent the night and the four year old helped me make these delightful muffins for breakfast. They really do taste like doughnuts without all that fat. My, what a warm fuzzy we all got when we had fresh from the oven muffins!!! Later in the day, we took some to the girls’ mother and they were still light and airy and utterly delicious. My family thinks I am a baking genius…..I won’t tell who the real genius is…that would spoil my reputation. Thanks, KAF for making me look good!

    And thanks for making US look good with this lovely story… PJH

  84. jlamb814386

    Made these several times. My Grands love them. G-ma

    P.S. Love all your products. Wish I lived right next door to King Arthur :-}

    We wish you did too – you could enjoy our bakery, café, and store! PJH

  85. cherminwil

    This muffin recipe has been a favorite of mine since breakfast prep duty at boarding school forty years ago. I wish I’d had your wonderful how to photos back then. Delicious!

  86. fran16250

    I have only whole nutmegs in grinders. Any ideas on grating a significant amount (1 tsp +)? I’m thinking coffee/spice grinder but fear it may be too hard. How about a micro plane? A little risky for my knuckles perhaps. I think these will make a nice treat for a snow day coming up on Wednesday. I really like the idea of the boiled cider. I may just have to break down and buy some.
    It just occurred to me how even though this post is older you guys always reply to every post with a question. That seems like you must get an awful lot of posts. Keep up the good work!
    I like to use my microplane for grating nutmegs. I use a whole one and grate it to about half so that my fingers don’t get too scuffed up. ~ MaryJane

  87. ksherman

    I made these muffins last week and they came out exactly as the picture indicates. Thye were so delicious, really do taste like a donut but are in the shape of a muffin. Worth trying. I am obsessed with King Arthur products, if you follow their recipes exactly, they come out perfect every time.
    I recently signed up for the newsletter, and was at the store and picked up some old copies. I have tried several recipes and they are to die for. Wish I had signed up sooner! Pat
    Thank you for trying our recipes/products and the feedback! Come and see us soon! Elisabeth

  88. nahiifa

    My Mother used to make French Puffs when I was young-a long time ago. I will have to make these and send the recipe to my Brother. Brings back such fond memories. Thanks!

  89. sharonbeck

    Wow. I had no idea KAF was that old. I’m so impressed. Happy Birthday. My mother-in-law is visiting from Budapest and my husband translated what she said about the flour I have for her use. She said it was the BEST. I had never heard of KAF until I joined “Bake! Napa Valley” baking club. Our first guest author was Shirley O. Corriher and she told us she only uses KAF. What better recommendation could one have? And my health food store carries it. Now that’s a blessing!
    Sharon Beck

    Sharon, thanks so much for your kind comments. We pride ourselves on our flour; it’s our focus. So we always love it when its quality is recognized (kind of like someone complimenting your child…) 🙂 PJH

  90. shaunalyn82

    These muffins look absolutely AMAZING! I can’t wait to try them! I’ve made muffins on occasion in the past and they’ve always come out with an odd flavor that I just couldn’t pinpoint. I used to use any old flour that I picked up at the market and about 6 months ago I tried the KA brand. I have to say that I refuse to use anything but KAF, it just bakes and tastes so much better. I’ve even tried making muffins with it and lo and behold…no funky flavor! It was because the flour wasn’t KAF, and let me tell you, that sealed the deal! I do have one quick question about the recipe, because I am by no means a pro. Is this batter something I could make the night before and have in the refrigerator and bake off the next morning for breakfast?
    Thank you so much for such wonderful products! You’ve refreshed my love and passion for baking!
    Shauna Eakins

    I think making the batter the night before would work, Shauna, since it has BP as well as baking soda. You might not get as high a rise, but they should be OK. Still – this is a simple recipe, one I bet could be whipped up in the time it takes to preheat your oven. Why not just have all your ingredients staged the night before, and make/bake the batter in the morning? Just a thought- PJH

  91. jbfinger

    Has anyone made it using gluten free flour? I would love to make them but I am gluten free. I am willing to try and report back.

    Just to ensure the structure works, I’d use our Gluten-Free Muffins recipe (without the fruit), using the spices (nutmeg and cinnamon) and the topping/butter in the doughnut muffins recipe – should work quite well. Enjoy – PJH

  92. Tanja

    these sound wonderful! Could they be made Gluten Free? Two grandchildren and my daughter have celiac and would love these. I do al ot of gluten free baking and cooking for them and would love to surprise them with this.
    These would probably translate pretty well to gluten free. Let us know how they work out for you. ~ MaryJane

    Tanja, you’d probably do best making our gluten-free blueberry muffin recipe, and leaving out the blueberries. Dip tops of finished muffins in butter and cinnamon-sugar, as the Doughnut Muffin recipe directs. Enjoy – PJH

  93. kateenathomas

    This sounds like a very yummy recipe. However, I would like to make more of a cupcake instead of a muffin. What adjustments should I make?

    First, bake the recipe just as written to see how you like the texture, taste etc. You may decide that you don’t want to make any changes at all. If you do decide to make changes, try adding another egg to give the muffin a fluffier texture. You’ll lose the denseness that makes it feel like a doughnut though. ~ MaryJane

  94. whampton49

    Oh myyyyy I didn’t realize the type of Cinnamon makes such a difference! Wonderful recipe! And thanks for the tip about cooling the muffin tipped on its side. I had never heard of this. I can see a future making lots of these muffins!

    One of my absolute all-time favorite recipes – and yes, top-quality cinnamon DOES make a difference, doesn’t it? Enjoy them – PJH

  95. gaitedgirl

    *jumps up and down excitedly* thank you, thank you, thank you PJ for giving this recipe in doughnut form! I have wanted to try this recipe in my doughnut pan for so longlong but I was uncertain of the directions. I know what I’ll be making next weekend!

    I’d been wanting to do it in doughnut form, too, for the longest time… and finally grabbed a doughnut pan and did it. Enjoy! PJH

  96. warehouse

    I can’t wait to make these. I make a coffee cake that is like eating donuts. Do you have a recipe for a chocolate cake donut that would be made like these. My husbands favorite donut is chocolate with chocolate glaze.
    Thank You for great recipes.

    How about making these Chocolate Breakfast Muffins in a doughnut pan, then icing with chocolate ganache? Bet it’ll work… PJH

  97. Susan O.

    I have made these muffins twice now- with mistakes. The first time, the oven was on broil instead of bake, and this time I left out the brown sugar. I am usually more on the ball when I bake. 🙂 The broiled ones came out better than you’d think, and we enjoyed them still. This time, they tasted too dry, though not crumbly. The insides felt moist, but were dry to swallow. Then I reread the recipe and that was when I realized I left out the brown sugar. That wouldn’t make them dry would it? I love the taste of these, they taste like the doughnuts my grandmother used to make and can’t wait to share a good batch with others!
    Brown sugar does provide moisture, so omitting it would lend to a dry final product. ~Amy

  98. cathyohara

    King Arthur Flour is my ADDICTION! I love to cook and bake and King Arthur takes my treats and bread over the top! Thank you King Arthur Flour and Happy Birthday with many more Birthdays to come…
    It takes quality ingredients to produce an over the top treat, that is why I buy King Arthur…my baked goods have always met my mouths expectations.

    Thanks so much for your kind comments, Cathy! PJH

  99. angelfire46

    Are these muffins good to freeze? If so, how long would they last? I would want to make a lot for a takeaway after a night of partying so it would help my stress levels if I can make them beforehand and then just defrost. Any ideas?

    Unless you want to make them weeks ahead, they’d be better not frozen. They’re nice and moist, and will stay good, tightly wrapped, for several days. If you HAVE to do them far ahead, then you might consider freezing without the butter/sugar, defrosting, reheating in a 350°F oven, then adding the butter-sugar… Enjoy – PJH

  100. tneely08

    Made these today in my son’s Donut maker-they were great! Just the texture we’ve been trying to get! And even though I thought it might be too much with the cinnamon sugar, we added a chocolate glaze at my son’s insistence…perfection! Thanks!

    Jo-Marie, thank you for letting us know the recipe works well in a doughnut maker – and for the cinnamon/chocolate inspiration! PJH

  101. oldone

    Months ago I made these and they were wonderful, and much appreciated at my yacht club Wednesday old folks lunches.

    I followed the recipe exactly; perfect. My question about freezing was answered above – so when tightly wrapped should they be refrigerated? I live alone and can’t afford to give all of them away.

    Next time I will try the boiled cider addition – love that stuff, too -and probably add some dried black currants – have been wondering about orange zest, too, as I have some.

    Thanks for any comments.

    Hi Oldone,
    I’d say keep about 2 or 3 on the counter for the next couple of days, and then put the others in the freezer. If you put them in the fridge, they tend to go stale a bit faster. ~ MaryJane

  102. J. Ramirez

    I made these today, but because I’m gluten intolerant, i made them gluten free. They were outstanding.
    I just substituted 2 cups of gluten free all purpose flour and 2/3 cups of Pamela’s Baking and Pancake mix for the all-purpose flour. I used buttermilk instead of regular milk and I added 1/2 tsp. of xanthan gum to the flour. I baked them at 400º for 13 minutes. Everything else was the same as the regular recipe.

    Thanks for sharing your tips for making these GF – much appreciated. Glad they were a hit! PJH

  103. peaceland

    I remember making French Puffs in Home Ec class (35+ years ago). I’ve read on other blogs that others had the same experience…guess they’re just a good teaching tool. I consider KAF my Home Ec class – with more freedom! Thanks for everything KAF does for the baking world – including “stirring the memories”!

  104. Lauren MacArthur

    For more than 100 years, absolutely, the generations of my family have used King Arthur flours. I will be 69 years old the 27th of this month, and I and my mother and grandmother before me have used ONLY King Arthur. And, perhaps, it may go even further back. Mum was a wonderful cook. We had homemade breads always, popovers, cream puffs, and, at Chrismastime, we always made dozens of cookies (one year we made 155 dozen!) to share with family and friends. And, I can still hear Mum calling after us, when we were headed to the store to buy more flour, “King Arthur, remember, ONLY King Arthur.” Happy Birthday to all of U.S.!!!!!! And, I am going to try these doughnut muffins. I know my grandkids and great-grandkids (future generations of KA users) will love them!!!!!

    Lauren, we thank you from the bottoms of our hearts for your loyalty, and that of your family. What a wonderful thing, to think of using one particular brand of ingredient for over a century! I’ll bet there aren’t that many American companies who can make that claim. I hope your descendants will go on baking with KAF for decades to come. PJH

  105. Nimal Malavisuriya

    Awesome and creative, i love it , wish you happy birthday US & KAF!

    Thanks, Nimal! PJH

  106. Aaron Frank

    I’ve almost stopped using granulated sugar switching to turbinado. I’m normally just do a 1-to-1 swap.

    Can I swap out the turbinado for the granulated sugar? For the brown sugar?


  107. asegreti

    Are they good? I made a batch and took first place at our local county fair this summer! My first ever for a muffin! Easy, quick, inexpensive, pretty and very tasty. The zeroll muffin scoop I bought from King Arthur really helps these be their best.
    CONGRATULATIONS! Glad we could be part of the winning team. 🙂 ~ MaryJane

  108. mcbmac

    These are great.
    Will the tulip paper muffin liners need to be sprayed with non stick spray also?

    I always spray – just in case. But how about if you do a test – spray all but one, then see how the one without spray comes out. Next time, you’ll know for sure whether or not these cups need spraying. PJH

  109. Anita

    Made these this morning. I thought I had nutmeg when I started but didn’t so I substituted cinnamon in the lessor amount.
    They were fantastic.
    Thanks for another great recipe.

  110. Annie

    I would like to bake these (in the doughnut pan) for my friend, who’s allergic to diary. Can I replace the butter with EarthBalance margarine? What can I use instead of milk?

    1. The Baker's Hotline

      Your butter replacement should work fine and I would suggest almond milk as a dairy replacement! Jon@KAF

    1. The Baker's Hotline

      I believe these have not been tried in its GF version. If you try making the conversion, yes 1:1. Do not forget to add 1/4 t. per cup of a GF flour blend to the recipe too. An extra egg is recommended also. And allow the batter to sit for about 15 minutes before baking. This is a WONDERFUL recipe so I hope it works out so you may enjoy it! Elisabeth@KAF

  111. Sallie

    Well, there you are!!! You were the star of the program when y’all came to Memphis. Loved our biscuits, yes? That tip about putting the spices and levening agents in different areas of the bowl was brilliant! I have shared it and given KA and PJ the credit. With my memory I use it all the time. These Donut Muffins look good and home baker friendly. Thanks a bunch !!

    1. PJ Hamel, post author

      Sallie, thanks for your kind comments here – we need all the memory nudges we can get as time goes by, don’t we? 🙂 Glad I could help. PJH

  112. Nancy B

    Thanks for sending this out! It may be an older recipe but it is new to me. Two questions: 1) if I wanted to weigh the flour, what would that measurement be? and 2) how long would I bake them as mini-muffins? Sorry, I’m never as successful without exact instructions 🙂

    1. The Baker's Hotline

      Never apologize Nancy B! We are here to help and happy to do it. The flour is going to weigh 11 1/4 oz. On our site on the recipe’s page, you may view the recipe in volume, oz. or grams. Just look under where it says ingredients and take your pick! For other weights and measures, please look here. Elisabeth@KAF

    1. PJ Hamel, post author

      Janet, you might be able to find it at an orchard, where they sell cider. And yes, it’s cider that’s boiled down until it’s thick, a thickness somewhere between honey and maple syrup. It’s truly delicious… Though it won’t be as good, you can substitute thawed frozen apple juice concentrate. Enjoy – PJH

  113. Cheryl Olomon

    Made these muffin donuts this morning. I goofed with the milk and used water instead realizing my error after they were in the oven. Good grief! Guess I was just in a hurry. Were very good anyway so excited to try the ‘real’ receipe next time. I only use KAF. Years ago during the holidays, big sale on another name brand flour.. thought great! Big difference!!! Never going back. Love KAF flour and have 3 different types of KAF presently in my pantry. Thank you.

  114. Margaret from UK

    I made these muffins this morning and although I greased and floured the tin well, they stuck quite badly and fell apart. Later I made them again using muffin liners, more spices, and added a teaspoon of raspberry jam (jelly) to each donut before baking. They have come out really well – no sticking – and are IMO good enough for my friend’s bake sale;. KA recipes are always so good. Many thanks!

  115. Beth

    These do look wonderful! But I’ve always thought that once the flour was added to the wet ingredients, muffin batter should be mixed lightly and quickly, to avoid toughening?

    1. MaryJane Robbins

      The alternating method gives a nice, cakey texture to these muffins. The recipe would still work fine if you used the wet/dry muffin method. ~ MJ

  116. Anna Rybicki

    HAPPY BIRTHDAY KAF! MANY, MANY MORE YEARS OF HAPPY BAKING for all of us ….thanks to you! I have made the cinnamon muffin donuts many times but never introduced them to the family until recently at our timeshare on Marco Island. I thought they would be an excellent breakfast item and my grandchildren (aged 11 and 6) couldn’t get enough of them. They just ignored everything else on the table which never happened before. Thanks a bunch….have to go now so I can bake up another batch for my church group.


    1. PJ Hamel, post author

      Sorry, Marjorie, I don’t see a mention of either enhancer or vanilla cake mix in this blog post, so not sure what you’re referring to? Please contact our baker’s hotline, 855-371-BAKE; I’ll bet they can help you. PJH

  117. Pam

    I have made these for more than forty years! The recipe and result is reliable, delicious and welcome. One more appealing fact: They freeze like a dream and taste as though they were fresh baked. Simply reheat in a foil for about 10 minutes at 300 degrees F.

  118. Phyllis Perlmutter

    I came across this recipe over a month ago and have been putting it off. I was in a baking mood today and made the mini muffins. I had to contain myself to eat just one. OMG! These are heavenly. Definitely a new go to dessert. This is why I love King Arthur (and the products of course).

    1. The Baker's Hotline

      Thanks, Phyllis! It’s always good to have another go to dessert in your arsenal, isn’t it? Barb@KAF

  119. Ellen

    Hi All! Ive made these about 6 times now and I add cinnamon chips to the batter. These are THE most delish muffins especially with the chips. I highly suggest you try this recipe…its fabulous!

    1. The Baker's Hotline

      You can try baking the batter in a regular cake pan, though please keep in mind that the final cake will be rather dense. Jon@KAF

  120. Sue

    My daughter and I have a slight allergy to nutmeg. It makes us feel sick.
    What other seasoning can be used instead of the nutmeg in these muffins?

    1. The Baker's Hotline

      Feel free to use cinnamon to replace the nutmeg if you like! Start with 1 1/4 teaspoons and increase it if you would like the cinnamon flavor to really come through. Happy baking! Kye@KAF

    2. Marilyn

      Thank you for the suggestion of using cardamom or cinnamon instead of the nutmeg. To keep it dairy free, what liquid would you use instead of milk? I am looking forward to trying these.

    3. The Baker's Hotline

      Marilyn, feel free to use your favorite non-dairy milk: soy, almond, rice, or coconut will work beautifully. Just be sure to use an unsweetened, unflavored variety if possible or reduce the sugar accordingly. No other changes need to be made to this recipe. Happy baking! Kye@KAF

  121. Paula Anderson

    The late Marjorie Standish, noted cookbook author and columnist, published a very similar recipe that I’ve been baking for probably 30 year now.

    1. The Baker's Hotline

      Donna, I think our Gluten-Free Doughnut mix would work well baked as muffins as described in this post. Barb@KAF

  122. Marla Adelman

    I made baked doughnuts with this recipe and they were excellent–came out very light and fluffy! I’ve never found a recipe for baked doughnuts that was so good. I don’t like nutmeg, so I omitted that, but could have used cinnamon in the batter instead. Also, I made them milk-free by substituting with water plus a sprinkle of extra sugar to compensate for any lack of flavor and they were delicious. These would also be good coated with powdered sugar or glazed.

  123. Adrienne

    These are wonderful – easy to make, delicious, moderately healthier than traditional doughnuts. I’d like to take them to work, but I can I make up the batter at night and bake in the morning or will the texture not be quite right?

    1. The Baker's Hotline

      We’re glad to hear you love the Doughnut Muffins just as much as we do, Adrienne. While you could prepare the batter the night before and bake them in the morning, we think you’ll save yourself time and be more pleased with the results if you bake them the night before and then top in the morning with the butter and cinnamon sugar. You can even cover them with foil and pop them into a warm over (about 300°F) for 5 minutes until they’re slightly warm. A pat of butter on the steaming inside will make them to die for! Kye@KAF

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