Dec 30, 2014

Baked Doughnut Muffins

doughnut muffin

I took a little break from the blog last week to enjoy some fun and relaxing time with my family. I hope that you all had a wonderful holiday and very merry Christmas if you celebrated! My parents are back from living a year on the west coast and are about a 10 minute drive from us. Traveling down the road in a car for 10 minutes certainly beats flying on a plane for 5 hours to get to them! Having them back alone has been one of the best Christmas gifts! Our Christmas celebrations are pretty laid back, just the way I like them. We celebrate with my older sister and her family on Christmas Eve and end the evening at the Atlanta Botanical Gardens festival of lights. No better way to truly get in the holiday spirit than being surrounded by thousands of twinkle lights!

Botanical Gardens 2014

We received so many thoughtful gifts this year and many that were wedding related with our wedding date and last name initial included! Among the gifts, my mom also got me a new apron that I swear is so cute that I could wear it all day long as an outfit accessory! Doughnut apron for the win!

Doughnut Apron

Wearing a doughnut muffin apron means that it’s inevitable that you’ll have doughnuts on the mind all day, every day! While I could probably eat the icing, sprinkled covered doughnuts on my apron all day long, when I make doughnuts at home I do a baked doughnut muffin instead. It’s a healthier version simply because it’s baked not fried but with a generous serving of nutmeg in the batter, you have all the wonderful flavor of a doughnut without all the calories. You get to feel like you’re indulging without all the guilt! Perfect start to the new year!


(Adapted from King Arthur Flour. Makes 12 standard size muffins.)

  • 1/4 cup plain greek yogurt
  • 1/4 cup vegetable oil
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoon ground nutmeg (where the doughnut magic is at!)
  • 3/4 teaspoon kosher salt
  • 2 2/3 cup all purpose flour
  • 1 cup milk (I use skim or buttermilk)

Preheat the oven to 425 degrees F and lightly spray your muffin pay with cooking spray.

In the bowl of your stand mixer (or you can easily do this by hand) combine the greek yogurt, oil, granulated sugar and brown sugar. Mix until the batter is smooth. Add the eggs and vanilla and mix until the eggs are completely combined. Then add the baking powder, baking soda, salt and nutmeg. Give it another quick mix. It’s once you add the nutmeg that you’ll really feel like you’re making doughnuts just from the smell! I like to alternate between adding the flour and the milk. Start by adding 1 cup of flour, 1/2 cup of the milk, another cup of flour, the last 1/2 cup of milk and finish by adding the last 2/3 cup of flour. If the mixture seems too stiff, add just a tad bit more milk until you have a smooth, creamy consistency.

doughnut muffin batter

To help make uniform muffins, I like to use my ice cream/cookie dough scoop. If I’m being completely honest, more than just having uniform muffins, the scooper helps me in the “being quick” department. I think one of the last words anyone would describe me as is quick or fast, so this just helps me speed up the process!

doughnut muffin scoop

Fill each muffin cup about 3/4 of the way full.

doughnut muffin pre-baked

Let the muffins bake for 15-18 minutes. They will start to get gold on the top and around the edges and a toothpick should come out of the center clean or with dry crumbs. 
doughnut muffin baked

When you take the muffins out of the oven, the smell alone will be tempting you to dive right in! But if you can, it’s best to let them cool for at least a few minutes!

doughnut muffin baked2

Jor likes plain doughnuts best, and I have no complaints with that. There is something so comforting about a good ole fashioned plain doughnut where you can fully taste the nutmeg. But if you want to jazz up your doughnut muffin go for it! While they are cooling, melt some butter (a couple tablespoons) and sprinkle on a cinnamon sugar combo or fun sprinkles or roll the muffins around in some powdered sugar and go for the giant snow ball effect. From plain to fancy, bottom line is that these muffins are GOOD!

doughnut muffin baked3

Just like my mini baked donut holes, these big baked doughnut muffins are a hit every time! Many people, myself included can’t say no to a chocolate chip cookie for a sweet treat. I think the doughnut fills that role when it comes to morning treats. Whether it’s the full fried and glazed doughnut, the 100 year recipe doughnut from the bakery around the corner, or these baked doughnut muffins straight from your oven, it’s hard to say “no thank you” when someone offers you a doughnut! But, let’s be honest, if I ate the real deal fried doughnut every morning you’d have to roll me around like a roly poly! So instead, when I get a craving for a dozen doughnuts, I go straight to the kitchen and whip a batch of these up! This is the perfect type of recipe to have on hand as we all start the new year and try to put our “fat pants” from the holidays away but don’t want to skimp out on the good stuff! For now, that’s baked doughnut muffins…in the shell of a nut!

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