Doughnut Puffs

Doughnut Puffs
264
26 Reviews
These breakfast treats have the flavor and texture of cake doughnuts but are as easy to make as muffins. Top them with Land O Lakes® Butter with Canola Oil.
15 min
Prep Time
35 min
Total Time
12 muffins

Ingredients

Muffins

1/2 cup
milk
1/3 cup
Land O Lakes® Butter, melted
1
large Land O Lakes® Egg, beaten
1 2/3 cups
all-purpose flour
3/4 cup
sugar
1 1/2 teaspoons
baking powder
1/2 teaspoon
salt
1/4 teaspoon
ground nutmeg

Topping

1/3 cup
Land O Lakes® Butter, melted
1/2 cup
sugar
1 teaspoon
ground cinnamon

Spread

Land O Lakes® Butter with Canola Oil

Directions

  1. Heat oven to 375°F. Grease 12-cup muffin pan; set aside.
  2. Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.
  3. Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
  4. Spoon batter into prepared pan. Bake 15-20 minutes or until toothpick inserted comes out clean.
  5. Place 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and cinnamon in another bowl. Remove muffins from pan; let stand 2 minutes on cooling rack.
  6. Dip tops of warm muffins into melted butter, then into cinnamon sugar mixture.
  7. Serve warm with Butter with Canola Oil.

Recipe Tips

Nutrition Facts (1 muffin)

Calories
250
Cholesterol
45mg
Carbohydrates
37g
Protein
3g
Fat
10g
Sodium
250mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

These recipes look awesome Thanks, I may need more butter...

Rating

Good

Rating

I would call these more in the muffin category. Very good and very easy to make.

Rating

This was fast and easy to make, and more importantly, my kids liked them a lot. I substituted coconut milk because I was out of cow's milk; I doubt it made much difference but I will try it again with cow's milk to check.

Rating

I made these muffins a couple of months ago, when I found the recipe in one of your little pamphlet mailers. I just wanted to let you know, that they were so good! They tasted like tiny cinnamon coffee cakes. Any leftover muffins can easily be reheated in the microwave, for a warm treat anytime. I plan on making another batch very soon. Just be careful not to eat too many. They are that good!

Rating

While these are very good, they are no where near a doughnut consistency. They are more like a scone than anything else. I was really looking for something more doughnut like. However, I'm going to remake these add some mix ins to make easy scones!

Rating

These were great!!!! As for Dixie, try letting your muffins sit in the pan to cool for 2-5 minutes, then loosen with a small spatula or knife. They should pop out.

Rating

These are so good! Using everyday ingredients and made so quickly. But, I would use half of the topping ingredients as it made so much more than I needed. I will certainly make them again!

Rating

These are the French Breakfast Puffs I grew up with. It was in a Betty Crocker Cookbook from the 1960's. They are light and so very good. We like them warm right out of the oven. I don't know why Dixie had such a problem getting them out of the muffin pan. Mine always come right out. Sometimes it is smart to run a knife between the muffin and the pan first.

Rating

My mother made these every Christmas morning with hot chocolate for while we opened our presents. I continued the tradition and make them every morning as well! These have been around forever and are the best!!!! I also keep for Easter and Thanksgiving, making them pretty special.

Rating

These were a disappointment. Although I sprayed the muffin tin well, the dough stuck in the pan and came out of the pan in crumbles. Feel like I wasted 2/3 c. butter, and now I have cinnamon-sugar to use for cinnamon toast (which my family doesn't like).

Rating

This recipe is a 10. Easy and delicious .... Sent some over to my neighbor and when she called me all she said was OMG!!!!! Just became my favorite muffin. Right up there with your sugar dipped blueberry muffins.. OK, I love them both . Will make again and share with my friends. Sue S. Haverhill Ma

Rating

Made them....Loved them....very easy recipe.....I made a few adjustments....1. I added almond extract to the mix and sliced almonds on top...2. I poured the butter over the puff in the pan while hot then toss them in the cinnamon and sugar....it just makes a good puff better..

Rating

Made these just as directed, with a minor addition of pumpkin pie spice and omitted nutmug as it is in the pie spice mix. My husband rarely eats muffins, but he ate more than I did. Will definitely make these again.

Rating

These were very good, but I don't think they taste exactly like a doughnut. They remind me more of the cake-like muffins from the grocery store. Like other reviewers I added a tsp. of vanilla, but I also omitted the nutmeg because I don't like nutmeg. To cut back on butter, I sprayed the warm muffins with butter and then dipped them in half the amount of sugar and cinnamon called for and still had a little left over. Also, I baked mine at 350 degrees for 19 minutes since I think 375 is often too high for baked goods. They do look like the picture and I would make them again!

Rating

I mae these this morning for my hubby and the shop guys, and they were a hit I will make these again for sure I have to agree with the snickedoodle comment taste just like them

Rating

These are excellent! I made this recipe using the ingredients/amounts as listed and they were delicious - like a Snickerdoodles Doughnut! I had whole nutmeg on hand so used "fresh ground", and used a non-stick mini-muffin pan to produce a batch of 22 "two-bite wonders". (a cookie dough scoop worked perfectly - mine needed 12 min. @ 375). I am sharing this recipe with family & friends and this one goes in my "keeper" file. :)

Rating

My kids loved this! I added the suggested additional 1/4 tsp. of nutmeg and added the vanilla. I baked the muffins in the mini cupcake tin. I also used less butter and sugar to dip the muffins in. Very good! definitely a keeper!

Rating

My husband and I loved these and the recipe was easy to follow. Also Land of Lakes butter with canola oil is what I use all the time.

Rating

This recipe came from a Better Homes and Gardens magazine in the 70's why is Land O lakes publishing it as if it is their own ?

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