Quick & Easy Donut Muffin Recipe

This quick & easy donut muffin recipe is a family favorite, and they are super easy to throw together. You can make them regular or gluten-free.

This Quick & Easy Donut Muffin Recipe is a family favorite, and they are super easy to throw together. You can make them regular or gluten-free.

I made these at my daughter’s request for her birthday breakfast last week. Although the photo above is of the gluten-free version, the original recipe was not gluten-free, and you can make them either way.

These muffins are super easy to throw together. It’s the nutmeg on the inside and the cinnamon topping that give them that donuty taste. Then you dot the tops with butter . . .  mmmmm . . .

Quick & Easy Donut Muffin Recipe

Pardon my old muffin tin.

These donut muffins made for one very happy birthday girl!

Quick & Easy Donut Muffin Recipe

I often make these muffins to take to church for coffee hour, and they always go quickly. They’re also nice for kids’ school parties — not quite as sweet as cupcakes but still a crowd pleaser!

Donut Muffins
Recipe Type: Muffins
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 12
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1/2 cup milk
  • 1-1/2 cups flour (for gluten-free, I recommend Bob’s Red Mill gluten-free all purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cup sugar
  • cinnamon sugar for topping
  1. Heat oven to 375 degrees.
  2. In a mixing bowl, beat the egg with a fork.
  3. Add milk; blend.
  4. Add dry ingredients; stir until just mixed.
  5. Add the cooled coconut oil and stir until everything is blended; don’t over mix.
  6. Pour into 9 papered muffin cups.
  7. Sprinkle each with cinnamon-sugar; dot with butter.
  8. Bake 15-20 minutes or until slightly browned on top and toothpick inserted comes out clean.

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12 Responses

  1. I immediately felt like baking this morning when I saw these. So I tried them out. I took them to my husband at work and shared them around. I didn’t try them, but everyone who did said they were great. I’m adding it to the recipe binder. 🙂 Thank you.

  2. I made these yesterday morning before my donut-loving daughter got up (which, okay, wasn’t too hard because she’s a teenager, so it wasn’t crack of dawn or anywhere near it). This morning there were only 2 left! I think my husband ate one…so yikes! I guess they were a big hit with her 😉
    And luckily she’s still blessed with a speedy metabolism. Maybe I’ll make them GF next time so I can try ONE too!

  3. I made these this morning for my donut loving daughter and husband and they loved them! However, my daughter didn’t love the salty taste left by the melted butter. Perhaps because I’m a novice baker, I used salted butter for my dots rather than unsalted. I’ll try the unsalted next time though – this is a fabulous recipie!

  4. I have everything for these except for the coconut oil, and since it looks like we’ll be iced in this weekend (silly Texas…almost 80 yesterday, ice and 20’s this weekend) I’ll try these with butter. I’m sure my boys will gobble them up!

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