With a texture and flavor similar to cake donut holes, these Donut Muffins are seriously easy and so delicious. Start to finish, you can be enjoying these with the kids in under 30 minutes!
I make so many mini muffin recipes, but when I heard about something called a “donut muffin,” I couldn’t resist. They are like Baked Donuts, but in muffin form!
Quick Look: Donut Muffins
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Serving: 24 mini muffins
- Flavor Profile: just-sweet-enough cake donut flavor
- Difficulty: Easy, perfect for everyday baking for snack or breakfast
- Why to Make: It’s a quick and yummy way to make donuts with less work
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Table of Contents
This one-bowl toddler muffin recipe is so darn easy to make, and the result is tender muffins that are perfect for toddler breakfast, preschool snack, or an after school snack.
We love them best with the cinnamon-sugar topping, but they are delicious freshly baked and plain, too. We usually have them with diced fruit, but just a cup of milk or a smoothie for kids works, too!
Why This Recipe Works
The beauty of this recipe is that the batter stirs up so easily in 1 bowl, they are lower in added sugar than other donut muffin recipes, and they work well for toddler snacks (or as an easy breakfast) for days to come.
(You may also like my Mini Chocolate Chip Muffins, Yogurt Muffins, and Cinnamon Muffins.)
Ingredients You Need
Here’s a look at the ingredients you need to make this Donut Muffin recipe so you know what to have on hand.
- Applesauce: The base of the muffin batter is applesauce, which contributes to the incredible tenderness and the subtle sweetness. (If you do not have applesauce, you can use my easy Apple Puree.)
- Milk: I cook and bake with whole dairy milk, but you can use your preferred type here.
- Unsalted butter: Using unsalted butter allows me to control the salt in my muffin recipes. If you have only salted butter, that is fine. Just omit the salt called for in the recipe.
- Egg: I bake with large eggs, so that’s what I use here. (Larger or smaller eggs may impact the texture very slightly.)
- Vanilla extract: You can use pure or artificial vanilla extract in this recipe.
- All-purpose flour: I like to use all-purpose flour to ensure these muffins are super tender and cake-donut-like. (To make with a whole grain flour, whole wheat pastry flour or white whole wheat flour are your best options. Add an additional 2 tablespoons milk with either of those.)
- Sugar: I use granulated sugar in this recipe because it works best with the other ingredients to make an incredibly tender crumb. (If you change the sugar to honey or maple syrup, the texture may be drier.)
- Cinnamon: Cinnamon adds flavor to the donut muffins.
- Baking powder and soda: A combination of these ensures the muffins bake through and rise properly. Be sure yours are fresh and active.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Probably your best recipe on your website!!! I lost track of how many times I have made this recipe.” —Amber
How to Make Donut Muffins
Below is an overview of how to make this Donut Muffin recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the amounts and timing.
Step 1. Stir together the wet ingredients in a medium bowl.
Step 2. Add the dry ingredients. Whisk to combine.
Step 3. Portion out the batter into a greased mini muffin pan.
Step 4. Bake. Transfer to a wire rack to cool completely. Add optional topping.
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Cinnamon-Sugar Topping
To make these taste most like a donut hole, I like to dip the top of each Donut Muffin into melted butter and a cinnamon-sugar mixture. It’s best to do this right before serving or on the day you plan to serve. (It adds moisture, so if they sit for days after this step, they can get a little too moist.)
Best Mini Muffin Tin
I like to use the Wilton Mini Muffin pan with nonstick spray to ensure my muffins don’t stick to the pan. This is a better option than using paper liners, which are likely to stick.
Donut Muffins FAQs
Yes, you can use a batter similar to what you’d use to make donuts and bake it in a muffin pan. Traditional donuts are often fried in oil, but baking the batter as I do here is easy, less messy, and creates a wonderful texture.
You can bake this recipe as either mini muffins or standard size muffins. The difference is in the amount of batter in each cup and the length of time for baking. Everything else remains the same.
You can use any other fruit puree that you have on hand or prefer. Or you can use yogurt.
How to Store
Store cooled Donut Muffins in an airtight container at room temperature for up to 3 days or about a week in the fridge. You can also freeze muffins for longer storage.
Best Tips for Success
- Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk.
- Gluten-free: Use an all-purpose gluten-free flour.
- Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. (The muffins may be a little more tender than with the egg.)
- Standard-size Donut Muffins: Use about ¼ cup batter in each of 12 standard-size muffin cups and bake for 14-16 minutes.
- You can lower the sugar in the muffins to ¼ cup, though I have found that the ⅓ cup listed in the recipe is my preference for both flavor and texture.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey.
- Try some of my other donut muffins including Baked Apple Donuts, Sweet Potato Baked Donuts, Chocolate Pumpkin Baked Donuts, and Baked Raspberry Doughnuts.
More Easy Muffins
I’d love to hear your feedback on this recipe, so please comment below to share!
Favorite Donut Muffins
Ingredients
Donut Muffins
- ½ cup applesauce
- ½ cup milk
- ¼ cup unsalted butter (melted and cooled slightly)
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Topping (optional)
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter (melted and cooled slightly)
Instructions
- Preheat the oven to 375 degrees F and grease a 24-cup mini muffin pan with nonstick spray. (I do not recommend using paper liners with this recipe as they are likely to stick.)
- Add the applesauce, milk, butter, egg, and vanilla to a medium bowl. Whisk to combine well.
- Add the flour, sugar, cinnamon, baking powder, baking soda, and salt to the bowl. Whisk to combine into a thick batter.
- Divide the batter among the prepared muffin tin, using about 1½ tablespoons batter in each cup.
- Bake for 10-12 minutes, or until puffed up, golden brown, and a cake tester or toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let cool for a minute or so. Run a knife around the edges to loosen, as needed, then transfer muffins to a wire rack to cool completely.
- Optional Topping: Stir the sugar and cinnamon together in a small bowl. Dip the top of each muffin first in the melted butter, then in the cinnamon-sugar mixture. This makes them taste like a cake donut hole!
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or about a week in the fridge.
- Dairy-free: Use vegetable, avocado, or coconut oil in place of the butter and nondairy milk.
- Gluten-free: Use an all-purpose gluten-free flour.
- Egg-free: Omit the egg. Add 2 tablespoons additional milk. Proceed with the recipe. (The muffins may be a little more tender than with the egg.)
- Standard-size muffins: Use about ¼ cup batter in each of 12 standard-size muffin cups and bake for 14-16 minutes.
- You can lower the sugar in the muffins to ¼ cup, though I have found that the ⅓ cup listed in the recipe is my preference for both flavor and texture.
- This recipe has the best texture when made with granulated sugar, rather than maple syrup or honey.
Nutrition
This post was first published April 2024.
These did not disappoint! So good and so easy to make with staple pantry items.
Made these with 2 little kids today and they got a 5 star review. Also, super easy and basically one bowl, so it’s a win win!
So easy and so beyond delicious!
Made them Easter morning! So delicious and easy to make!
Really good!! Made them today. Not sure if we could say they tasted like donuts exactly? But absolutely delicious.
Delicious, And very simple to make. My 3 year old loves them, didn’t even do the cinnamon sugar top. They were moist, but fluffy. I baked them for closer to 14 min before the toothpick was clean. I love the recipe is naturally for mini muffin size, because that size is so great for toddlers. Will definitely be making them again.
Made these almost immediately when the recipe was posted and they did not disappoint! They were the perfect texture and flavor. We devoured the whole batch in one day.
Just made them tonight and they turned out to taste so goood! I used whole wheat flour instead (and added a bit more milk to the batter) + coconut oil instead of butter. My 3yo and I made them together – def a family favourite 👌🏼😍
I made these with my daughter who is 2.5 and she loved them! As did I. I’m 23 weeks pregnant and these are TOO good to have around me haha. Thank you for another amazing recipe!
So yummy and easy to make. Even the husband loves them. We actually used color sugar sprinkles and cinnamon for the top.
Made these with my two year old today- absolutely delicious! Made two changes: only 1/4 C of sugar, and sprinkled only cinnamon on top the second they came out of oven. For the adults eating them we did the sugar/cinnamon top, they were delicious with and without it. We also made them donut shaped with my donut muffin tray!
Made these with my three year old daughter today. They were a huge it! We loved them!
Absolutely amazing! So moist! I had apple sauce pouches just hanging around for the kids. About 2 of them is just right. Kids haven’t tried them yet but frankly I don’t care if they like them or not because I’m totally ok with consuming them all myself lol I agree with others, don’t make the topping optional. Just do it! You won’t regret it 🙂 love all of your recipes!
Yes! Enjoy them!
Delicious! I subbed rice milk as it’s what I had handy and they were perfect! My almost 4 year old said 14/10!! We will make regularly. Taste like mini donut hole in muffin form. Easy to make with little helpers.
Delicious! Quick and easy to make. Left the sugar cinnamon off for my LO (though the ones for me and my husband got some!) – good both ways!
We love all of your muffin recipes that we have tried, but I have to say this is our new absolute favorite! Since having to go gluten/dairy free I have really missed donuts and these hit the spot!! I love that you have substitutions listed at the bottom!!
I’m so glad to hear that and that the substitutions are useful!