Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. &mdash;Sharon Pullen, Alvinston, Ontario

Cinnamon Doughnut Muffins

all-purpose flour

baking powder

salt

nutmeg

cinnamon

sugar

canola oil

egg, room temperature, lightly beaten

2% milk

strawberry

TOPPING:

butter, melted

Preheat oven to 350°. 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.

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 until a toothpick comes out clean, 20-25 minutes.

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.

Will certainly make again.  I like nutmeg and loved the flavor in this muffin.  I got 11, but next time I will make 12 muffins.  I used 2 different kinds of my homemade jelly in the muffins.  When I removed muffins from the oven, I used a pastry brush to brush butter on muffins.  Then I sprinkled on cinnamon sugar with my fingers.  Only used half the amount of butter this way.  I did these steps while muffins were still in the tin.  My husband had one shortly have it was removed from the tin.  After eating his, I packed up all but 2 and he took some to a couple of different neighbors to share.  Guess i will make more for us some.  I will be interested to see how the one muffin that is left will hold up until tomorrow.

Delicious! The jam in the middle is the perfect little surprise and that cinnamon/sugar coating is wonderful! These were easy to make and baked up great - I even subbed in gluten-free flour and dairy-free ingredients. The kids loved these and we will definitely be making again - trying new jam flavors!

So good! Not a fan of nutmeg so I used half the amount in the recipe. I made 12 muffins. Made these a few times for several people & they all enjoyed them! I stretched the batter to 12 muffins.

The first time I made these they were wonderful!  The first one fell apart when I tried to dip it, but I just cooked them another minute or two and they were great!.The second time I made them I didn't have enough muffin wrappers, so I poured the batter into a greased and floured 9x13 pan.  No jam because their too thin, but they still bake in about 20 minutes.  My kids love "muffin bread" just as much as muffins.

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.

Just made these and they turned out yummy. I used a gluten free flour blend, grapeseed oil instead of canola, and vanilla almond milk for the milk.

Really yummy and they come together quickly. The nutmeg adds a little dimension to the muffins. I used my homemade strawberry jam, but raspberry or blackberry would go well with the spices too. I will definitely make these muffins again.

These are wonderful!  I have been making them for years and they are a family favorite.  I also make them as mini-muffins without jam (bake for 18 minutes).

These were delicious!  I want to try them again with different flavors of jam.

i forgot to say that the muffins turned out delicous

I grew up on these muffins!! I had forgotten them and when I came across this recipe I was so excited. My Mom always called them surprise muffins because she would use different fillings. Delicious!!

I made these with some apple cinnamon filling that I was given. They turned out delicious! We rolled them in the sugar topping... Yummy! A bit sweet for first thing in the morning, but good for brunch!

I am a TOH field editor and have made these as our 3 boys were growing up.  They absolutely loved them! I would use homemade raspberry or rhubarb jam for the middle--so good!!!!  My oldest son recently asked me to make them again when he was home visiting, and took the recipe home with him!

i modified recipe a bit i added choc chips,walnuts,tsp vanilla,i replaced 1/3 c of flour with bran, replaced 3/4 c of flour with whole wheat flour,and used applesauce in place of oil and replaced 1/2 the sugar with spenda and added blueberries and raspberries,i didn't have nutmeg so added 1 tsp of cinnamon and finally i omited the salt

Good  but nothing spectacular for us. Probably will not make again.

Yum!!!  I was looking for a way to use up my homemade jams from last season and these are so good!!!  Followed the recipe exactly  thanks for sharing!!!

These were fantastic! Better then store bought and the cinnamon sugar finish is perfect. Definitely a keeper.

I had this recipe years ago & misplaced it.  It is so good . Jelly doughnuts without the fat & grease... 5 stars... so happy to find this recipe again. PS school bus drivers love them.....

Very disappointed. Very strong with nutmeg, half the amount in the recipe would be plenty. Tough dough, not enough cinnamon. This needs some real tweaking to be something I would even begin to serve any of my guests, let alone my family. Try it before serving to anyone - make adjustments.

We all loved these!  No need to go to the donut shop!

I have been making these for years. My husband used to drive school bus. I sent them to the other drivers. They loved them .They always said " when is your wife going to send some more doughnut muffins?"

Both my dad and I got sick after eating these, had to throw them out. Tasted good at the time, though. I think they were just too rich.

I have made a recipe like this for years.  I do not add jam to mine and also use less of the topping ingredients.

cinnamon doughnut muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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