RECIPE: Donut muffins

Quick and easy, donut muffins are a fun way to have your donut fix without the deep frying. One basic recipe allows you the ability to finish them the way you like - powdered sugar, jam, sprinkles or glazed? Get more recipes at


6 tbsp. shortening

1/2 c. sugar

1 egg

3/4 c. milk

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. freshly-grated nutmeg (very important)

1 1/2 c. all-purpose flour


Preheat oven to 350 degrees and prep 9 wells of a muffin pan by spraying with Bak-klene.

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter – scraping the bowl if necessary. Add agg, mixing again, followed with the milk.

Add the baking powder, salt and nutmeg – I grate the nutmeg right over the batter. Mixing again to blend, following last by adding the flour.

Use a cookie scoop and divide the batter between nine wells. Place into the oven and bake for 20-25 minutes. Check after to with a toothpick as you do not want these muffins to get brown – think sugar cookies.

Remove from oven and allow to cool – finish off as desired.

Option 1

Dip tops in warm jam, followed by rolling the top in a sugary top consisting of 1/4 c. sugar mixed with a pinch of cinnamon.

Option 2

Top donut muffins with a glaze and possibly sprinkles.


3 tbsp. melted butter

1 c. powdered sugar

1/2 tsp. vanilla

2 tbsp. water

Option 3

Toss into powdered sugar and inject your favorite jam in the middle using a piping bag fitted with a star tip. Inject the jam through the side of the muffin to mimic a jam-filled donut.