Comments on: Donut Muffins

By: Laura

Laura — Fri, 10 Jun 2011 16:50:59 +0000

These are very good not to sweet, I made with the brown sugar suggestion and added just a little maple extract (happened to have it). My husband had been wanting to try bacon maple donuts so this was an option. I frosted with a maple glaze and topped with some bacon bits (real ones). They turned out very good!!! My husband was happy.

By: DebraRuegg

DebraRuegg — Wed, 18 May 2011 16:13:38 +0000

Instead of the topping I made simple white & chocolate icings. 6 with the white,6 with the chocolate.
FANTASIC!!!

By: Angela

Angela — Thu, 13 Jan 2011 20:21:56 +0000

Absolutely lovely – Instant hit at my house!

By: Lara

Lara — Wed, 12 Jan 2011 19:40:48 +0000

to replace eggs…applesauce, buttermilk, or baking powder combination?

By: Donna

Donna — Tue, 11 Jan 2011 03:44:24 +0000

What did you use in place of eggs?

By: erin

erin — Sat, 08 Jan 2011 01:44:18 +0000

These were wonderful… my husband wanted something sweet so I made a veganized version of these. They were quick and tasty. Plus what a bonus that they didn’t require any expensive or unusual ingredients!!

By: Kristi

Kristi — Thu, 14 Oct 2010 14:47:08 +0000

These are REALLY good!!! I made them exactly as written and they were fabulous (although, I personally don’t care for the nutmeg, everyone else in my house did) My kids devoured 24 muffins in under 24 hours. Breakfast, afterschool snacks, just because!!! Today, I wanted to make these again but was out of white sugar, so I made a few changes. They turned out even better than before!!! Here’s the substitutions I made:
1/3 c brown sugar in place of the white sugar
1/4 tsp pumpkin pie spice in place of the nutmeg
Everything else remained the same. These are SOOO yummy, even without the topping (confession: fiance and I ate 6 between the two of us as soon as they came out of the oven) I made a “small batch” of 12 incase the brown sugar wasn’t a good idea, but now, I’ll be mixin up another double batch of 24 here in a few minutes!!!

By: Lisa

Lisa — Sat, 28 Aug 2010 22:13:54 +0000

Stacy – I make a similar recipe in my restaurant (my recipe calls for buttermilk AND milk). I make about 200 at a time. I do not use muffin papers, I just bake them in a non-stick mini-muffin pan (has to be a good-nonstick pan). Once they are cooled, I place them in a large container and freeze them…PRIOR to coating them. As I need them, I take out what I need from the freezer, thaw them completely, then dip in melted butter (I use real butter) then in a granulated sugar/cinnamon mixture, coating the entire muffin – not just the top. They are a HUGE hit at my restaurant. Hope that helps!

By: Stacy

Stacy — Sat, 28 Aug 2010 12:54:50 +0000

So I really want to make these but I always like making things in bigger batches so that I can freeze some … do you think that these would freeze okay?? Thanks

By: Jen

Jen — Wed, 11 Aug 2010 14:26:54 +0000

I have a large family and these are awesome and always a hit. I double the batch and there is never any left. I like that it is made of ingredients I generally keep on hand and so if we want something fast and easy we make these. Our foster son absolutely loved these and said “mama your the best baker I know!” Thanks for a terrific recipe.