Doughnut Muffins

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 94.5
  • Total Fat: 4.0 g
  • Cholesterol: 31.5 mg
  • Sodium: 221.6 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Doughnut Muffins calories by ingredient
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Number of Servings: 8


    3/4 c Whole Wheat Flour, plus some for dusting
    1/4 c Whole wheat pastry flour
    1 tsp Baking Powder
    1/2 tsp nutmeg
    1/2 tsp salt
    2 Tbsp unsalted butter, chilled and cut into 8 cubes
    1/4 whole milk
    1/4 plain yogurt
    1 tsp vanilla extract
    1 large egg, beaten


Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a standard muffin pan (youíll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar. Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients. Work the butter (itís ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour. Set aside.

In a small pan, heat the milk until almost boiling and remove from the flame. Whisk together yogurt, egg and vanilla extract. Add the warm milk and whisk to incorporate. Add the wet ingredients all at once to the dry ingredients. Stir together with a spatula until just incorporated. Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins. Muffins tins should be filled halfway. Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch. Insert a skewer into the center of a muffin to test for doneness. If the skewer comes out clean, the muffins are done! Remove from the oven and let rest

Serving Size: 8 muffins

Number of Servings: 8

Recipe submitted by SparkPeople user LILCOINTREAU.

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