Doughnut Muffins

Sometimes desserts with fruit just don’t cut it. I want something unhealthy. Comfort food during exams.

This week I decided to make doughnut muffins, just for the hell of it, and because… doughnuts! I was sceptical that it would actually work, but surprisingly, the muffins tasted just like the Donut King doughnuts I used to always watch cook. In terms of texture, the muffins were a lot firmer, and there wasn’t a crispy outside, but for muffins, they were pretty good.


As well as the recipe’s nutmeg, I added some ginger and cinnamon. Also, I swapped the sugar in the mix for brown sugar.


And then when they were done, I brushed them with melted butter and rolled them in cinnamon sugar 😛 Yum!

Doughnut Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Pastry recipe from The Little Teochew.

3/4 cup brown sugar
1 egg
1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

Cinnamon Sugar Coating
2 Tbs butter, melted
1/2 cup white sugar
1 tsp ground cinnamon


Beat the brown sugar and egg until light.

In a separate bowl, stir the flour, baking powder, salt and spices together.

Stir together the flour and egg mixtures.

Add the oil, milk and vanilla, and stir.

Pour the muffin mix into muffin trays, until each well is 3/4 full.

Cook at 175°C for 15 – 18 minutes, or until cooked.

To make the cinnamon sugar, mix together the white sugar and cinnamon.

Before the muffins cool completely, remove them from the muffin tray. Brush each with melted butter, and then roll in cinnamon sugar until fully coated.

Allow to cool.


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