the best of both worlds…Donut Muffins!

I’m addicted to a show called The Best Thing I Ever Ate on Food Network. I sit on the sofa with my iphone and my yelp app and bookmark the places to eventually go to. One of the latest episodes was featuring Snacks and while several featured places interested me I fell for the donut muffin. I don’t think Price would go for a trip to Downtown Bakery and Creamery in Healdsburg, CA just for a muffin. So what’s one to do…. google, google, google and then bake.


I didn’t find a recipe I exactly loved for a donut muffin so I made mine own. One of the things I wanted to emphasize was vanilla so I used the vanilla sugar and vanilla extract I made.  I now need to make more vanilla sugar but it was worth it. I think they had a great texture like a cake donut but were sweeter like a muffin- hell, being rolled in cinnamon and sugar will make anything sweet.



I made a mix of regular and mini muffins for this batch.  I perfer the mini muffins because they are a great size and I don’t feel as horrible if I have mini compared to a regular one! Plus they are so cute little. The recipe makes about 60 mini muffins. If you make mini muffins you will need to use more butter and cinnamon/sugar at the end because you will have more muffins (and more surface area) to cover.


I should have taken a picture of it ripped open but I was too busy baking and stuffing Pricer full of them. Then I shared some with Emily and froze the rest. The whole point of explaining this is that the inside was beautifully dotted with vanilla. ahh bliss

Donut Muffins

3 cups of self rising flour
1 ½ teaspoon pumpkin pie spice
1 cup vanilla sugar*
⅔ cups shortening
2 eggs
1 cup milk
2 teaspoons vanilla extract

Sugar Coating**

1 1/2 cups of vanilla sugar
1 tablespoon of cinnamon
1 stick of unsalted butter

Preheat oven to 350. Grease muffin tins.

In a large bowl sift together the flour, salt, and pumpkin pie spice, set aside.  Measure the milk and add in the vanilla extract to the measuring cup, set aside.

Cream together the vanilla sugar and shortening together until light and creamy. (be in awe of the vanilla goodness)

One at a time, add the eggs until incorporated.

Alternating with the flour, add the 1/3 of the combined milk and vanilla to the mixture, blend until well incorporated.

Let the batter sit for 15 minutes before dividing it among the tins for baking.

Bake until the tops are golden brown and a tooth pick is clean upon it’s removal. The regular sized muffins will take 20-22 minutes and the mini muffins for 12-15 minutes.

While the muffins are baking melt a stick of butter in a skillet on low. Combine the vanilla sugar and cinnamon together on a plate.

Once the muffins are done and cooled to the touch, quickly roll the muffin in butter coating all sides. Roll the muffin in the sugar mixture.

*Make vanilla sugar by putting sliced and scraped vanilla beans into an air tight container of sugar. The longer is sits the better. I suggest making batches of this and always having it on hang because it is great to add to whipped cream, oatmeal, and other baking recipes. You can even make your own vanilla extract!*

** If you make mini muffins you will need more butter and cinnamon/sugar because of the increased quantity of muffins.


4 thoughts on “the best of both worlds…Donut Muffins!

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