Doughnut Muffins | Recipes

Doughnut Muffins

(47) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins

Introduce your kids to the joy of baking with these yummy treats that are a cross between a muffin and a doughnut. Your family will love every cinnamon-sweet bite.



3 cups 750 mL Robin Hood® Original All Purpose Flour
1 tbsp 15 mL baking powder
1/4 tsp 1 mL baking soda
3/4 tsp 4 mL salt
3/4 cup 175 mL Carnation® Regular or 2% Evaporated Milk
1/3 cup 75 mL plain yogourt
1/2 cup 125 mL Crisco® All Vegetable Shortening
1/4 cup 50 mL softened unsalted butter
3/4 cup 175 mL granulated sugar
2 eggs
2 tsp 10 mL vanilla extract
2 cups 500 mL grated apple


1 cup 250 mL granulated sugar
1 tbsp 15 mL ground cinnamon
1/4 cup 50 mL melted unsalted butter


  1. Muffins: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. Combine flour, baking powder, baking soda and salt in a large mixing bowl. In a separate medium mixing bowl, mix evaporated milk and yogurt.
  3. Beat, in a separate bowl, shortening, butter and sugar together until light and fluffy. Add in eggs, beating well after each addition. Add vanilla.
  4. Add, with mixer on low, flour and yogurt mixtures to shortening mixture, starting and ending with flour mixture and scraping down between each addition. Fold in apple.
  5. Scoop batter into prepared muffin cups.
  6. Bake in preheated oven for 30 to 35 minutes or until firm to the touch. Let cool in pan on a wire rack for 5 minutes.
  7. Topping: Combine, in a small bowl, sugar and cinnamon.
  8. Brush, while muffins are still hot, with melted butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.

Nutritional Information

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