Cinnamon Doughnut Muffins

Breakfast is a fluid concept around here.  My husband is up and out the door at 4:30 in the morning. My grouchy teenager gets up with just enough time to get dressed, brush his teeth, and run out the door to get the bus. That means that any breakfast type dishes that we consume either have to be portable or will also be good as a dinner option.

In the on-the-go category, you just can't beat muffins.  I make them a few times a month, and my to-try list just keeps getting longer and longer. I found these muffins from Sharon P. on the Taste of Home website.  I loved that everything to make them was something that I had in the pantry.   The only change I made to the recipe was to add a little splash of vanilla with the wet ingredients.

Well, that's not exactly true. I put my dry in one bowl, and started putting the wet into another when the phone rang.  Took the call, then came back and carried on.  After combining the two bowls, I started putting the ingredients away and realized I'd never put the oil in.  Whoops.  I added it, filled the lined cups with the batter and jam as directed, popped them in the oven, and crossed my fingers.

I lucked out.  They turned out perfectly.  Very nice texture, the little cinnamon-y sugary topping is just delicious.  Plus there's that awesome little pocket of jam in the center.  These will definitely be put into the regular rotation!  If you wanted to go over the top you could coat the entire muffin in the cinnamon sugar mix.

Be sure to go and check out what other breakfast recipes are hits on #OurFamilyTable by clicking the links below.

Cinnamon Doughnut Muffins

Yield: 12


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups sugar
  • 1/3 cup canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 10 teaspoons seedless strawberry or other jam
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon


  1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
  3. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
Created using The Recipes Generator

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  1. I haven't had a jelly donut in forever! I need to make a batch of these since they're probably healthier than a jelly donut. That little pocket of jelly in the middle is calling me.

    1. Definitely! I can't wait to try them with different flavors of jam, like blueberry or blackberry!

  2. Oh my goodness! These look so yummy! Hi Jolene! I found this tasty recipe at the Happiness is Homemade Link Party and I'm so glad I stopped by. Breakfast is the BEST meal of the day. And I LOVE muffins! I made these pretty bangin' Cranberry Ginger Bran Muffins this past Fall. You might be interested in them as a meal on the go. Definitely pinning your recipe though :)

    1. I'm going to go check those out on your site, they'd be a huge hit here! So glad to see you stop by!

  3. Oh I LOVE donut muffins - they are amazing. These ones look divine!

  4. I love that they are stuffed!

  5. Jelly donuts are my favorite kind of donut. I love that you made them into muffins. These would be perfect for Easter brunch!


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