#17 Doughnut Muffins

Aaron and I have spent the last 2 days traveling to the gigantic state of Texas, and it is hotter than blazes here.  All of my fellow Oregonians, I am happy to report that it is actually summer in our great country!  This past week has been a whirlwind of emotions for us.  An up one day, down the next situation.  A shimmer of hope to a cloud of discouragement…landing on a blessing straight from Jesus.  So hot or not, we’re welcoming the break from real life, and going to enjoy the next six days of family, traveling, good food, swimming, and relaxation.

On to day #17! (…and yes, I realize I’m behind)

I obsess over all things doughnut.  Add some sprinkles on top, and I’m convinced a doughnut can make the whole world seem right.  I feel so strongly about the comforting power of a doughnut, that I searched high and low for a gluten-free recipe to try…and found one!  Stay tuned because they are absolutely on this 30 day challenge!

These cinnamon and sugar sprinkled delights were a joy to make–easy, good, and pretty. ♥  I wish life could be described with those three words.  That working hard always meant coming out on top.  That wanting something enough wouldn’t allow it to ever leave you.  That caring and being there for others would mean you’d never have to go through your own heartache.  That nothing uncertain would ever happen…but when it did, there was always something certain to take its place.  That life would never look ugly or broken.

But what I’m learning more and more is that there is beauty in the pain.

There’s beauty in the waiting.

There’s beauty in the healing.

There’s beauty in the uncertain.

And there’s beauty in the loss.

Some days it’s hard to find…and those are the days, if I choose to let it, it seems to find it’s way to me.  Thankful.

I brought these pretty muffins to my dear friend, Mekenzie, who shares my deep love for doughnuts.  I love her so!

Doughnut Muffins (recipe courtesy of Fine Cooking)

Makes about 24 medium muffins


1 1/2 cups unsalted butter, warmed to room temperature

1 3/4 cups sugar

4 large eggs

6 cups flour

1 Tbsp 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:

1 cup unsalted butter, more as needed

2 cups sugar

2 Tbsp cinnamon

  • 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 min.
  • 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 tip:  You don’t have to bake all the muffins right away; the batter will keep covered and chilled, for up to 3 days in the refrigerator.

What I love about these heavenly smelling muffins:  After you dip them in the sugar and cinnamon mixture they sparkle!  So pretty, so yummy, so, so good!

What I hate about these heavenly smelling muffins:  The words hate and doughnut should never be in the same sentence…except for this one.

3 thoughts on “#17 Doughnut Muffins

  1. Adriel Booker says:

    I’m not much one for baking… but I couldn’t NOT open this post. I have been loving donuts more than ever this pregnancy, especially just the plain old cinnamon ones. These muffins sound amazing. I’m passing the recipe onto Ryan. 🙂

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