Sugared Donut Muffins


Sugared Donut Muffins | From My Sweet Heart

Whenever I feel in doubt about how to approach most anything in life, my instinct usually tells me to just keep it simple.  Baking is a perfect example of that.  Don’t get me wrong.  I love outrageous, complex, over the top, and unusual desserts.  (One of my favorite cookbooks is Sticky, Chewy, Messy, Gooey by Jill O’Connor!)  But the purist in me can find just as much bliss in a simple madeleine, a plain, fudgey brownie, or some creamy butterscotch pudding.  This sugared donut muffin is another example of simple perfection.  Just the right balance of sugary donut, cinnamon muffin and strawberry jam in one petite bite will leave you wanting for nothing more than. . . .  

. . . . . another tiny bite!


Sugared Donut Muffins | From My Sweet Heart


What also makes these sweet sugary muffins a quick and easy recipe to bake is that you will probably have all the ingredients already on hand. And if you don’t have exactly what I used, mix and match according to what is in your pantry and fridge.    I intended to use cinnamon, but I ran out!  Can you believe it?  Fortunately, some apple pie spice took it’s place.  I also used buttermilk in place of regular milk, because I had purchased buttermilk for some Chocolate Whoopie Pies, and wanted to use it up.  I added the only regular cinnamon I had left, which was about 1/8 of a teaspoon, to the rolling sugar.  And despite the fact that these are rolled in sugar, they are not overly sweet.  So for an extra pop of flavor and color, I piped a bit of strawberry jam into these.  And they were phenomenal!  A perfect sweet bite!


Level of Difficulty:  Easy

Yields: 2 dozen mini muffins



  • 1 3/4 cup of all purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of apple pie spice
  • 3/4 cup buttermilk
  • 3/4 cup of sugar
  • 1/3 cup of vegetable oil
  • 1 large egg
  • 1 stick of melted butter
  • 1/3 cup of sugar for rolling
  • 1/2 cup of strawberry jam

Preheat your oven to 350°F.  Spray 2 mini muffin tins with cooking spray.

Combine the flour, baking powder, salt, and apple pie spice in a bowl and set it aside.  In the bowl of your electric mixer, beat together the egg and 3/4 cup of sugar.  Add the flour mixture and combine.  Add the buttermilk and vegetable oil and until combined.  Pour the batter into the muffin tins, filling them to the top.  Bake for 18-22 minutes.

Cool just slightly, enough to handle the muffins or they will break a bit when you try to remove them from the pans.   It was necessary for me to take a mini rubber spatula to help get them out.

Melt the stick of butter in the microwave for 30 seconds.  Using a pastry brush, lightly brush the tops and sides of the muffins and then roll them into the sugar.  Set on a wire rack.  When the sugar is dry and the muffin is slightly cooled, poke a hole in the center of each muffin using a drinking straw.  Put the jam into a pastry bag fitted with a small, circular tip.  Pipe the jam into the center of each muffin.


Sugared Donut Muffins | From My Sweet Heart

 So keep it simple and use what’s on hand.  I hope everyone enjoys these as much as I did!



Adapted from Angela’s recipe at Big Bear’s Wife during my participation in The Secret Recipe Club.

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  1. says

    I have tasted these addictive gems before, not easy to forget that great flavor-yum! I like the little jelly addition though, definitely will try it next go round. Your picture is so tempting, it has all the tell tale signs of a winner!

  2. says

    they look divine! that group sounds really a great idea and I must say that my mouth is watering after seeing all those delicious meals/desserts and everything they made by the way I can’t believe that you didn’t had cinnamon haha but I’m glad that you solved that problem

  3. says

    Anne.. these look so good!! Strawberry jelly filled donuts are my favorite and you turning them into a muffin is fantastic. I really enjoy Angie’s blog Big Bear’s Wife. You got a great recipe to share here. :) Have a great week! ~ Ramona

  4. says

    I hate when I run out of cinnamon! (which is an inevitability given that I consume it EVERY day). I love how you’ve fashioned muffins into donuts here (or vice versa) – so fun and that second photo Anne… simply gorgeous! The little dollop of strawberry jam on top is so delicate and well placed; what an artist you are.

  5. says

    That close up shot makes these muffins look extremely light and fluffy! Beautiful picture! It looks like you took a great recipe and made it fabulous! Love the substitution with buttermilk and the pokey hole of jam was perfect! You should call these jelly-filled sugar donut muffins.

  6. Anne says

    Hey thanks everyone for all of your awesome comments! I appreciate them all so much! And I just love seeing what everyone else had made! : )

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