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
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 ¾ 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.
Use a neutral flavoured oil like canola or sunflower.
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.
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.
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.
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.