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Easy Donut Muffins

Easy Donut Muffins

These Easy Donut Muffins are super soft and fluffy and make a delicious morning or anytime snack. Baked in the oven, they don’t require any yeast or deep-frying and they're guaranteed to satisfy both your muffin and donut cravings. Two favourites in one. How about giving these easy Donut muffins a try
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Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings 12 Donut muffins
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For the donut muffins

  • ¼ cup / 56g butter at room temperature
  • ½ cup / 100g white granulated sugar
  • ¼ cup / 60 ml oil See note 1
  • ½ cup / 125ml buttermilk See note 2
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon powder
  • ¼ teaspoon salt
  • 1 teaspoon / 5 ml vanilla extract
  • 2 ⅔ cup / 335g cake flour See note 3
  • 1 cup /125ml milk
  • ¼ cup jam See note 4

For the cinnamon sugar

  • ½ cup / 113g butter
  • cup / 150g castor sugar
  • 1 teaspoon ground cinnamon powder


To make the donut muffins

  • Grease or line a 12 cup muffin pan with cup cake liners.
  • Use a handheld blender or stand mixer to cream the butter, oil, and sugar. Add in the buttermilk and continue beating until combined.
  • Stir in the baking powder, baking soda, ground cinnamon powder, salt and vanilla extract.
  • Add in the flour alternating with the milk. Mix until just combined. Do not overmix
  • Divide two-thirds of the mixture between the muffin cups.
  • Carefully add one teaspoon of jam into the centre of each, then cover with the remaining mixture. If you do not want to use jam, then please feel free to leave it out. Simply fill the muffin cups up to 3/4 full with the batter.
  • Bake in a preheated oven of 320°F (160°C ) for 15 to 20 minutes until risen, golden and springy to touch. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the melted butter and cinnamon sugar. See note 5

To make the cinnamon sugar

  • Melt the butter in a bowl in the microwave or a small pot on the stovetop.
  • In a separate bowl, combine the sugar and ground cinnamon powder.


  1. Use a neutral flavoured oil like canola or sunflower.
  2. If you don’t have buttermilk, you can make some by adding 2 tablespoons white vinegar or lemon juice to ½ cup (125ml) milk Leave it aside for 2 minutes which will allow it to curdle.  Use in place of the buttermilk.  
  3. I used cake flour for this recipe. Cake flour creates a soft, light, and tender texture.
    If you do not have cake flour, then you can make your own by adding 4 ½Tablespoons of cornstarch (cornflour) to 2⅔ cups all-purpose flour. Sift it well together so that it is properly incorporated and aerated.
  4. I use jam as a filling in the donuts. It adds a delicious variation to this bake. You can leave it out if you prefer plain donut muffins just rolled in butter and cinnamon sugar. If you are using a jam filling, then just add ½ teaspoon in each muffin. Adding too much will result in the jam bubbling out when baking, creating a soggy bake.
  5. Roll the muffins in the butter and cinnamon sugar while still warm. It ensures that some of the butter is absorbed and the cinnamon sugar adheres well to the donut muffins.


Serving: 1grams | Calories: 355kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 251mg | Fiber: 1g | Sugar: 25g
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie