Donut Muffins

Donut Muffins

Ok, you guys!!! Yesterday I was a maniac in the kitchen. I am super excited to (shortly) be bringing you the 12 Cupcakes of Christmas!! Stay tuned- They will be posted within the upcoming weeks. Along with other recipes 🙂

Yes, I have combined two breakfasts into one- on accident. You call call it a muffin, but it was intended to be a donut. I just gave these yummy treats the name of “Donut Muffins” to give them the best of both worlds. Should I combine the name like cronuts? Should these be Duffins? Hahah (if you can’t make yourself laugh- who can you make laugh??) All I know is that these treats are really really yummy. It has the cake-y texture of a donut, yet it is baked in a muffin tin- so it doesn’t have all the added calories of a deep fryer!

I made these on accident by actually wanting to make baked donut holes. After doing some researching, I saw a handful of recipes called for a mini-muffin tin. I don’t own a mini muffin tin- even though I would love one… It is just a matter of me getting my butt to the store and buying one. So, I kinda looked at some recipes for donut holes, winged the ingredients and THANK GOD they turned out. I looked in my oven and thought “well, those certainly are not donut holes… they’re ginormous donut hole muffins”

FullSizeRender (30)
The texture of a donut, but the shape of a muffin! And that vanilla glaze- too good!

Here are some healthy alternatives that you could include in these muffins- that way they make a great grab-and-go (healthy!) breakfast or snack.

Flour– I use unbleached flour. However, I have substituted ground flax-seed (1 c. flour to 3/4 c. ground flax-seed). I haven’t tried using any other flours, such as oat flour or coconut flour. I have been wanting to- so maybe I will make these again, experiment, and let you all know how it goes!

Sugar- I really like Truvia’s various baking blends. I think they don’t change the texture or taste of classic baking recipes. On the back of Truvia bags, they give you the conversions (which is super convenient!) I do not use artificial sweeteners such as Splenda. I keep them out of my diet as much as possible. I would much rather use regular sugar than that stuff. For this recipe, I suggest (if making it healthier) to use Truvia. Maple Syrup and Agave Nectar are also sugar substitutes, but I would be worried that those would play with the flavor too much.

Butter- I have used Coconut Oil before in substitute of butter and really liked the results. It doesn’t add a coconut taste to the baked goods, and yet there are so many nutritional benefits that the oil retains throughout the baking process. I also really like Smart Balance (with added Omega 3) as well! You can substitute this 1 for 1. Seeing as though I only used 3 tbsp of butter, it really isn’t the end of the world if you just use butter… I mean, 3 tbsp for 17 muffins? Is it thaaaaaat bad?

Chocolate Powder– A few months ago, I made chocolate protein muffins. I used half coco powder and half of my Quest Chocolate Milkshake Protein. They turned out great. So, you can use chocolate protein powder as a substitute for coco powder- if you’re into that stuff. Cacao powder is also a great, nutrient-packed option. You can use these substitutions 1 for 1.

Here’s what I used to make these hybrid breakfast treats…

Donut Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

15 Muffins


    For the Donut Muffins:
  • 2 c. Flour
  • 1/3 c. Cocoa Powder
  • 1 c. Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 c. Milk
  • 3 tbsp Butter, melted
    For the Vanilla Glaze
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk
  • 1 c. Powdered Sugar


  • Heat the oven to 350 and either line or grease 15 muffin tins.
  • Combine all of your dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt)
  • In a separate bowl, whisk your eggs. Add in the milk, and whisk eggs and milk together. Once mixed, whisk your butter into the egg and milk mixture.
  • Pour the wet ingredients (eggs, milk, butter) into your bowl with your dry ingredients. Using a spatula, fold the wet mix into the dry mix. Once it is just fully mixed together, you can start scooping into the muffin tin.
  • Bake the donut muffins for 20 minutes, or until you can stick a tooth pick into majority and the pick comes out clean.
  • While your donut muffins are baking, you can prepare the glaze. Simply pour your ingredients into a bowl, and whisk until they are fully mixed together. That's it! Super simple and easy!
  • Allow your donut muffins to cool somewhat, then drizzle the glaze over it.
  • Top with sprinkles, or any other little candies you may want- or just eat them plain!
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