Skip to main content

Cinnamon Doughnut Muffins

Breakfast is a fluid concept around here.  My husband is up and out the door at 4:30 in the morning. My grouchy teenager gets up with just enough time to get dressed, brush his teeth, and run out the door to get the bus. That means that any breakfast type dishes that we consume either have to be portable or will also be good as a dinner option.

In the on-the-go category, you just can't beat muffins.  I make them a few times a month, and my to-try list just keeps getting longer and longer. I found these muffins from Sharon P. on the Taste of Home website.  I loved that everything to make them was something that I had in the pantry.   The only change I made to the recipe was to add a little splash of vanilla with the wet ingredients.

Well, that's not exactly true. I put my dry in one bowl, and started putting the wet into another when the phone rang.  Took the call, then came back and carried on.  After combining the two bowls, I started putting the ingredients away and realized I'd never put the oil in.  Whoops.  I added it, filled the lined cups with the batter and jam as directed, popped them in the oven, and crossed my fingers.

I lucked out.  They turned out perfectly.  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.

Be sure to go and check out what other breakfast recipes are hits on #OurFamilyTable by clicking the links below.

Cinnamon Doughnut Muffins

Yield: 12


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cups sugar
  • 1/3 cup canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 10 teaspoons seedless strawberry or other jam
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon


  1. 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.
  2. 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 at 350° for 20-25 minutes or until a toothpick comes out clean.
  3. 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.
Created using The Recipes Generator

Breakfast Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!


Chris said…
I haven't had a jelly donut in forever! I need to make a batch of these since they're probably healthier than a jelly donut. That little pocket of jelly in the middle is calling me.
Jolene said…
Definitely! I can't wait to try them with different flavors of jam, like blueberry or blackberry!
Colleen said…
Oh my goodness! These look so yummy! Hi Jolene! I found this tasty recipe at the Happiness is Homemade Link Party and I'm so glad I stopped by. Breakfast is the BEST meal of the day. And I LOVE muffins! I made these pretty bangin' Cranberry Ginger Bran Muffins this past Fall. You might be interested in them as a meal on the go. Definitely pinning your recipe though :)
Jolene said…
I'm going to go check those out on your site, they'd be a huge hit here! So glad to see you stop by!
Erin said…
I love that they are stuffed!
Jelly donuts are my favorite kind of donut. I love that you made them into muffins. These would be perfect for Easter brunch!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f