‘Doughnut’ Muffins

Assortment of Muffins

Assortment of Muffins

By Cat, Jun 2008 (Photo, right, from Wikimedia Commons)

This wonderful recipe is reminiscent of ‘doughnut holes’, but far easier to make – and doesn’t involve frying! After baking, they are topped with butter and cinnamon-sugar….yum! Or you could top them with my Crumb or Nut-Crumble Topping for Muffins.

‘Doughnut’ Muffins

I’ve adapted my presoak version from the original by Kathleen Stewart in Fine Cooking (1). The original uses 1 3/4 cups sugar; I prefer to sweeten with stevia, but provide instructions for using Rapadura or other sugar; I do not recommend artificial sweeteners such as Splenda.

Everyone has a different idea of how much butter & cinnamon-sugar should be on the finished muffins. I recommend starting with half the butter and half the cinnamon-sugar to get an idea of how many muffins that will accommodate, then make up just enough additional butter and cinnamon-sugar so that you don’t waste much.

The original recipe makes 24 muffins, but you should only fill one rack at a time, and my oven rack will only hold two 6-muffin tins, so I reduced to half., for 12 muffins. You could use mini-muffin pans for about 24 bite-size muffins.

I’ve not tested this yet, so am uncertain about some of the quantities.

Ingredients & Equipment:

  • Day before, Soaking the flour:
  • 2 ¾ cups whole wheat pastry flour
  • 3 Tbsp buttermilk or yogurt, plus regular milk to make 1 cup; or 1 cup clabbered milk (clabbered by adding 1 Tbsp apple cider vinegar or lemon juice to the milk)
  • warm filtered water as needed
  • Next day, Wet Ingredients
  • 6 oz (1 ½ cubes) unsalted butter, room temperature
  • 1 ¾ cups Rapadura or other cane sugar (or 2 Tbsp honey, Grade-B maple syrup or Rapadura sugar plus ½ – ⅔ tsp stevia extract powder)
  • ½ tsp real vanilla extract (optional)
  • 2 eggs, beaten
  • Dry Ingredients
  • ¼ cup unbleached white flour
  • 2 ½ tsp aluminum-free baking powder
  • 1 ¼ tsp baking soda
  • 3 tsp unrefined sea salt (or less)
  • ¼ – ½ tsp ground nutmeg
  • For Dipping
  • 4 oz (1 cube) unsalted butter, plus more as needed
  • 1 cup Rapadura sugar (or ½ cup each Rapadura and white cane sugar)
  • 1 Tbsp ground cinnamon
  • Equipment
  • medium bowl
  • stand mixer fitted with paddle blade and large bowl, or wooden spoon and large bowl
  • small saucepan (to melt butter for dipping)
  • shallow bowl
  • muffin tins for 12 muffins


  1. Soak Flour: Stir milk mixture or clabbered milk into the flour in large bowl until well blended. Add warm water as needed to make it stir-able, but don’t overdo.
  2. Press a sheet of waxed paper against the flour mixture, to cover entire surface, then cover with a kitchen towel.  Let sit on counter 12 hours or overnight.  Next day, scrape any batter stuck to the paper back into the bowl.
  3. Next day: Arrange oven rack in middle of oven and preheat oven to 350°F.  Butter and flour 24 muffin cups (or fill with muffin papers).
  4. Sift dry ingredients and set aside.
  5. Cream butter and sweetener(s) until smooth, about 5 minutes. beat in vanilla, if using. Beat in eggs, one at a time, until just mixed.
  6. Stir in presoaked mixture, just until mixed.
  7. Fold sifted dry ingredients into the batter, just until moistened.
  8. Scoop batter into greased muffin cups so that the top of the batter is even with the rim of the cup (a #16 ice-cream scoop is perfect size for scooping). Fill any empty cups with water.
  9. Bake until firm to the touch, 30 – 35 minutes. Remove pan from oven to cooling rack.
  10. Finish
  11. Melt butter for dipping mixture. Combine sugar and cinnamon in a shallow bowl.
  12. When muffins are just cool enough to handle, remove them from the tin and dip them into the melted butter – or brush them all over with the butter. Then roll them in the cinnamon sugar.


  1. Fine Cooking recipe, originally by Kathleen Stewart (finecooking.com/recipes/doughnut_muffins.aspx)

About Cat

See my 'About' page
This entry was posted in Baked, Dairy, Eggs, Extract, Fat or oil, Flour, Leavening, Soaked, Spices, Sweetener and tagged , , , , , , , , , , , . Bookmark the permalink.