Filled Baked Donut Muffins

By on June 11, 2012

Happy Monday! Here is my latest recipe for Muffin Monday. I’m a huge donut/doughnut fan and miss them terribly. I have dreams about maple bars, apple fritters and old fashioned donuts. I know in theory I could make them myself but I’m not a fan at all of deep frying and the calories that come along with that. I could get into alot of trouble if I had a deep fryer… I know my youngest would be begging for corn dogs… that kid really misses those.

Although these muffins aren’t really anything like a donut they still taste really good. You can fill these with anything you want. I used a mini muffin pan and made two rows of cherry jam filled ones,two rows of peanut butter and two rows of speculoos/biscoff filled ones. If you are a nutella fan then you could use that aswell. You can make these in a regular muffin pan but mini stuff just rocks in my opinion and these guys puff up pretty good and aren’t small by any means.

Filled Baked Donut Muffins

natural sunscreen with zinc oxide
  • 1-3/4 cups All-purpose Flour
  • 1-1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground Cinnamon
  • 1/3 cup Canola Oil
  • 3/4 cup Sugar
  • 1 Egg
  • 3/4 cup Milk
  • 1 tsp. Vanilla

Fillings: Jam, Nutella, Peanut Butter, Biscoff


  • 3-4 TBS Butter, melted
  • 1/3 cup Sugar
  • 1 tsp. Ground Cinnamon

Preheat oven to 350 or 180 celcius. Grease a mini muffin tin and set aside.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a large bowl, whisk together the oil, sugar, egg, milk and vanilla. Add dry ingredients into wet and mix just until combined.

Place one tablespoon of batter into each muffin hole. Add 1 teaspoon of desired filling and cover with another tablespoon of batter.

Bake 18-22 minutes… do not over bake! Place melted butter into a bowl and combine the sugar and cinnamon in another bowl.

While muffins are still warm, dip the tops into melted butter and then into the cinnamon sugar mixture. Place on wire racks and allow to cool for 10-12 minutes. Serve warm with big glasses of milk or coffee..or tea if you are into that:) Store leftovers in an airtight container at room temperature for a few days or up to 4-5 days in the fridge. Place muffins in the microwave for a few seconds to warm them back up again.

Yield: 24-27 Mini Muffins
Source: US Masala


Originally posted on Home Cooking with Sonya.

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Filled Baked Donut Muffins