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Doughnut Muffins and a Gluten Free Version, too!


We went to a party recently and one of the desserts was a baked doughnut muffin. There were two versions available, regular and gluten free, and of course I tried both. Both were perfect and you could not tell the difference. The pictures above and below are the two different kinds and I don’t remember which was which. I promise you it doesn’t matter. My neighbor’s friend  emailed me the recipe (Thank you, Nikki!)  but I found the recipe online from a Fine Cooking magazine. The gluten free version is just substituting the all purpose flour with CUP 4 CUP gluten free flour, which is available at Williams Sonoma, Dean and DeLuca, Amazon and some food stores with a gluten free section. Enjoy. p.s. They are worth it. You know what I mean. Recipe after the photo.


For the muffins:

  • 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  • 1-3/4 cups sugar
  • 4 large eggs
  • 1 lb. 11 oz. (6 cups) all-purpose flour
  • 1 Tbs. plus 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1-3/4 tsp. salt
  • 1 tsp. ground nutmeg
  • 1-2/3 cups milk 1/4 cup buttermilk

For dipping: 8 oz. (16 Tbs.) unsalted butter; more as needed 2 cups sugar 2 Tbs. ground cinnamon

To make the muffins:
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish:

 Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make Ahead Tips
You don’t have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator. Nutrition information (per serving): 
Size : per muffin; Calories (kcal): 430; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 57; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 90; Fiber (g): 1;

Recipe and nutritional information courtesy of Fine Cooking Magazine

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  • Andrea

    Carrie…. the donuts! These are by far, the best dessert ever. I love both the gluten free and regular and now that you have posted this, am thinking I may have to make some today. So delicious!

    • Carrie

      These little “donuts” were quite memorable. If you make some, I’m coming down!

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