Donut Muffins and a WINNER!!!
 Hooray for Staci who said,
“So cute!! And what a fun giveaway!! I am also a follower and like you on facebook”

Congrats!!!!! You will love working with Rachel, and I know that your card will turn out perfect. 

Please email me at ohsweetbasil{at}gmail{dot}com with your email address so that I can give it to her and you guys can get started.

I’ve seen these muffins alllllllll over the blogging world. I kept thinking, “boy I better try those if they are that ridiculously popular.” So I did. The day we moved I made a bunch of these muffins and I thought they were, ok. Well, no, I thought they were yummy, but nothing spectacular. I needed fruit or chocolate or some kind of topping. They really were tender, which is VERY important to me, but they just weren’t anything fantastico. I still think they are worth a try by all of you. Maybe you don’t need all of that extra stuff like I like. Let me know if you’ve tried them and what your thoughts are.

Can You Freeze Muffins?

You should cool muffins completely before freezing.

Wrap them well in plastic wrap and foil or place them in a heavy duty freezer bag.

Freeze for up to 3 months.

Can You Reheat Muffins?

Place unwrapped muffin on napkin, microwave-safe paper towel or plate.

Microwave on HIGH about 30 seconds for each muffin.

To reheat in oven, heat foil-wrapped muffins at 350°F 10 to 15 minutes, depending on the size of the muffins.

Donut Muffins and a WINNER!!!

Donut Muffins

No ratings yet
Servings: 12
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes


  • 2 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 Eggs, large
  • 1 Cup Yogurt, plain
  • 2/3 Cup Brown Sugar, packed
  • 6 Tablespoons Oil
  • 1 teaspoon Vanilla


  • Preheat oven to 350 degrees.
  • Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
    2 Cups Flour, 1 Tablespoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 teaspoon Cinnamon
  • In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla.
    2 Eggs, 1 Cup Yogurt, 2/3 Cup Brown Sugar, 6 Tablespoons Oil, 1 teaspoon Vanilla
  • Add flour mixture and mix until the dry ingredients are just moistened. Do not over mix; batter should not be smooth.
  • Divide batter among the muffin cups and bake 15-18 minutes.
  • While muffins are baking, melt ¼ cup butter and place in a bowl.
  • Combine ½ cup sugar and cinnamon in a small bowl as well.
  • When the muffins are done, dip them one at a time in the melted butter and then in the sugar mixture.
  • Set on a rack to cool.


Serving: 1gCalories: 209kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 30mgSodium: 167mgPotassium: 181mgFiber: 1gSugar: 13gVitamin A: 60IUVitamin C: 1mgCalcium: 87mgIron: 1mg
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves

Recommended Products