Doughnut Muffins


This recipe is from Orangette. Molly says it was inspired by Columbia City Bakery, Seattle WA and adapted from Kathleen Stewart of the Downtown Bakery and Creamery, Healdsburg CA. The second recipe is from Gluten-Free Zing. They say it is adapted from a recipe by Bev Lieven of Milwaukee Coeliac-Sprue Crew. I first found a recipe for doughnut muffins at Home-Ec 101. I will try that recipe but these two sounded more appealing to me.

Molly’s recipe makes more batter and thus more muffins, but GF-Zing’s recipe comes together more quickly. GF-Zing’s recipe could be adapted to be vegan more easily. Leave out the egg, use all caster sugar or maple syrup instead of honey, use shortening or oil instead of butter, and use dairy-free milk. In the pictures, the ones with the white topping are Molly’s and the ones with the brown topping are GF-Zing’s.

Which muffins are better? It’s a tie! Molly’s have a more cakeish texture, which I like, but GF-Zing’s have more flavour. If I added some vanilla extract to Molly’s, then hers would win. In the end, they both are a nice alternative to doughnuts with plenty of doughnut flavour and texture and none of the frying.  Thanks Molly, GF-Zing, and Bev for sharing these good recipes.


Nutmeg Doughnut Muffins

330g (3 cups) gluten-free flour blend (I used teff flour, sweet rice flour, and arrowroot starch)

2 1/2 teaspoons baking powder

1/4 teaspoon bicarbonate of soda

scant 1 teaspoon salt

1/2 teaspoon freshly ground nutmeg

190 ml (3/4 cup plus one tablespoon) whole milk

30 ml (2 tablespoons) buttermilk

170g (6 oz, 3/4 cup) butter, at room temperature

200g (3/4 cup plus 2 tablespoons) caster sugar

2 large eggs


55-85g (4-6 tablespoons) butter

170-220g (1 1/2-2 cups) icing sugar

Preheat oven to 175C (350F) and set a rack to the middle position.

In a medium bowl, combine the flour, baking powder, bicarbonate of soda, salt, and nutmeg and whisk to mix them thoroughly. Set aside.

Combine the milk and the buttermilk in a measuring cup. Set aside.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for a few seconds until the butter is soft and creamy. Add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. It should look light, fluffy, and wonderfully creamy, like icing. Add the eggs, one at a time, beating until they are just combined.

By hand, fold in 1/4 of the dry mix into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with dry. Mix until the dough is smooth and well combined but do not overmix.

Divide the mixture between the cups of a muffin tin lined with paper liners. (If you grease the tin instead the muffins will be darker and crispy on the edges.) Molly got 12 muffins, I got 12 muffins. Bake until the muffins are firm to the touch and a skewer comes out clean, about 25 to 32 minutes. Mine took 25 minutes.

When the muffins are cool enough to handle, prepare the topping. Melt the butter and pour the icing sugar into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the muffin with butter and then roll it in the icing sugar. Shake off any excess and place the muffins on a rack or serving platter. Enjoy!

Cinnamon-Nutmeg Doughnut Muffins

40g (1/3 cup) caster sugar

170g (1 1/2 cups) gluten-free flour blend

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 xanthan gum (optional)

1 egg (may omit)

60 ml (1/4 cup) honey or maple syrup

120 ml (1/2 cup) buttermilk or dairy-free milk

75g (1/3 cup) melted butter or trans-fat free margarine or 80 ml (1/3 cup) oil

1 teaspoon vanilla extract


115g (1/2 cup) caster sugar

1 teaspoon or more cinnamon

Preheat oven to 190C (375F). Combine dry ingredients. Add wet ingredients and mix to moisten. If you are making these vegan, then omit the egg, use maple syrup instead of the honey, trans-fat free shortening or oil instead of butter, and dairy-free milk.

Lightly fill muffin tins lined with paper liners. Sprinkle with cinnamon sugar. Bake for 15-20 minutes. GF-Zing says they got 11 muffins. I got 9. (Bev’s original recipe had 150g (2/3 cup) caster sugar, 120 ml (1/2 cup) milk instead of buttermilk, no honey, and 225g (1 cup) of caster sugar in the topping). I found GF-Zing’s amount of topping to be just enough. Any more and it would be sugar crumbling everywhere.

Casein-Free Option:

Substitute your favourite dairy-free milk (such as almond milk, hemp milk, coconut milk, rice milk, or soy milk) or goat’s milk for the milk and buttermilk. Use trans-fat free shortening, oil, or ghee instead of the melted butter. You can leave out the melted butter topping for the muffins or use ghee instead. The icing sugar will still stick if you don’t use ghee, just not so much, so putting on the topping just after they come out of the oven will help.


Related Posts

    2 Comments to “Doughnut Muffins”

  1. on 11 Jan 2008 at 7:00 am Heather

    Hey there, thank you for the link love. The recipe I posted is for novice bakers. They are simple and good, but I must emphasize simple. The recipes I post will probably never be recorded in the annals of food snobbery, but they are what I consider a good starting place for those just venturing into the kitchen.

  2. on 15 Jan 2008 at 4:07 pm Willa

    I didn’t have enough time that day to make all three recipes, so I chose two. After making your recipe, I agree it is simple, with quite tasty results. Thanks for the comment.

    Leave a comment

Trackback URI