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Thursday, March 15, 2012


Last week I was craving donuts for some inexplicable reason…because, I mean, donuts are disgusting and who would ever want to eat them, right? So, I posted about my craving on Facebook, hoping someone reading would magically deliver donuts to me. That didn’t happen. I know, shocking. But Courtney from Misadventures in Cooking (who regularly posts her weekly menu – yay, Courtney!) did share a quick, fun recipe to help quench the donut craving.

Courtney got the recipe originally from Maris of In Good Taste (she’s one of my food blogging buddies and she is lovely). Maris actually has a donut pan for making her donuts, but she suggests using a muffin tin if you don’t have a donut pan. Courtney gave that a whirl and cleverly dubbed her creation ‘donuffins.’ I love the name. It makes me smile.

I whipped up a batch of donuffins the other night to share at book club. Everyone loved them and a few people went back for seconds. My girls and Nate had them the next morning, at which point I received RAVE reviews. Anna told me they were very good and I believe Cate said something like, “Oh, Mommy! These are AWESOME.”

I’ve made two batches this week, tweaking them a bit. This is a great, quick treat for when you need a baked good pronto. You know, like those times that you’re craving donuts and wish that Facebook had a delivery service.

Adapted from here and here
Recipe type: Dessert
Serves: 12 muffins
  • 1 cup flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla
  • 3 tablespoons canola oil
  • 4 tablespoons melted butter (separated into 1 T and 3 T), plus butter to grease muffin tins
  • 2 tablespoons sugar and 1 t cinnamon combined in a bowl
  1. Preheat oven to 450 degrees. Whisk together dry ingredients. Add egg, vanilla, and milk and whisk together until blended. Add 1 Tablespoon of butter and all the canola oil. Whisk until well combined.
  2. Grease muffin tin liberally with butter. Fill muffin tin with 2 tablespoons of batter per cup, dividing batter evenly. Bake for 7-10 minutes (mine were done around 9.5 minutes, took them out when a toothpick came out clean). Brush each donuffin liberally with the remaining 3 tablespoons of melted butter, immediately sprinkling with the cinnamon sugar mixture.
  3. The first time I made these there was no salt in the batter, which I though it needed. So that first time I also sprinkled a bit of salt on top of the donuffins – everyone really liked that. Yet another genius use for salgar! Anyway, when I had added salt to the batter, I didn’t put salt on top. Just play around with it to your taste!


  1. 1

    I nearly laughed out loud while reading your post today. I was having the EXACT same craving earlier this week and I whipped up the exact same donuffins. I also got the exact same result from the Hubs and kid 🙂 I was thinking next time I’ll try applesauce instead of the oil and butter.. We will see. Such a quick and easy treat!

  2. 2

    I’ve been making a version of these for years, but mine include shredded apple so we call them apple donuts. They never disappoint.

  3. Thank you so much for sharing this – and I’m so glad they helped with your craving. 🙂 And the fact that your girls liked them makes me super happy, too.

    • Jane Maynard

      you’re welcome for sharing – I had to after cate’s reaction, it was seriously so cute and PASSIONATE. 🙂 thanks for the recipe!

  4. Yum! I’ll make these this weekend.

  5. 5

    I’ve made these before and they are SO good!

  6. 7

    A bakery near my house makes Doughnut Muffins. I LOVE them. I will try these, so I can now have some at home, too. Thanks!

  7. I have made these before (a slightly different variation, but im going to print yours off to try) and they really do hit the spot when your craving those awful donuts!

  8. 9

    Thanks for sharing!

  9. I bet pumpkin mix would be awesome in these!

  10. 11

    we made these tonight! so quick and easy, which was great. we added some flax and protein powder. i guess i don’t have a real muffin tin (what?!), but i have a mini one, they cooked up perfectly in 5 minutes. Lincoln quickly discovered that it was wise to bite the top off and give us the bottoms. Genius kid.

    our two cents, if you are thinking DONUT specifically they’re just good. If you’re thinking MUFFIN they’re beyond GREAT.

    • Jane Maynard

      I’m glad you liked them!

      and I think your final description of them is perfect – thank you!

  11. 12

    Can’t wait to try these! I just got a doughnut pan last week, so I might just have to give these a whirl. 🙂

  12. 13

    Dear Jane,

    I’m having trouble with the ‘cup’ measurements in the recipe. I’m from Belgium and here we don’t use cups as a measurement.

    I tried to make them last sunday. The batter seemed to be very liquid. Is this supposed to be like this or have I messed up the quantities?
    They didn’t taste bad, but they were a bit dry.


    • Jane Maynard

      Hi Evelien!

      I’m on the opposite spectrum from you…I only understand cups! 😉 But I’m pretty sure that 1 cup is 250 mL.

      The batter is semi-liquidy. It is definitely pourable, but thicker than, say, a pancake batter.

      I wouldn’t describe the ones I made as dry….light and fluffy, but definitely not dry.

      SOOOOOO….hopefully this is all helpful! let me know! 🙂


    • Evelien

      Hi Jane,

      thanks for the info.
      I will try to make them again, but after I go looking for a set of cup sized measuring tools. That should make it easier.
      Lets hope they sell those things in Belgium 🙂

    • Jane Maynard

      I’ll cross my fingers for ya! 🙂

  13. 14

    I finally made them. They are so yummy! I had three in a row 🙂

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