Reviewed: Apr. 17, 2012

I made doughnut muffins! :)

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Reviewer:

apartment522

Reviewed: Feb. 26, 2012

very good. one thing makes the crumb topping really stick is to dip the top in butter right out of the oven and then into the sugar mix. they will no doubt have a good sugary topping.

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Reviewer:

JRK

Reviewed: Feb. 24, 2012

An excellent muffin! Not sure about tasting like a doughnut but I've decided on calling them snickerdoodle muffins. Very very good and somewhat easy to make, it was my first time baking anything and this was very easy to make.

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mmmcupcakes

Reviewed: Aug. 7, 2011

I think these are very good, but this muffin tastes more like a Snickerdoodle than a doughnut. As others suggested, I will try adding nutmeg in the batter instead of cinnamon next time.

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Reviewer:

CHALICE

Reviewed: Jul. 23, 2011

I have had this recipe for years. After comparing the two...mine is slightly different, which I think my differences would be an improvement. Matter of opinion I suppose. My recipe calls for 1/4 tsp. of nutmeg in place of the cinnamon, and bakes at 350 degrees. But the main difference, which I believe to be the best part, is.... after baking, immediately remove the muffins and roll in 6 tbls of melted butter, THEN roll into the cinnamon and sugar mixture. Gives the muffins a nice coating. Hopes this helps someone. Other than that. These are loved by my husband.

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Reviewer:

Rhiannonfalls

Home Town: Girard, Ohio, USA

Reviewed: Jul. 17, 2011

Delish!

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Reviewer:

CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

Reviewed: Jun. 29, 2011

The kids love these, so easy to make. I used oil, they still turned out great. I added a dolop of jam to the middle. Voila, jelly filled donut muffins:)

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Reviewer:

Thea

Reviewed: May 3, 2011

Tasted like a yellow cupcake with no icing. Not awful but not enough flavor...maybe a crumbly topping would help.

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Reviewer:

Planomom

Reviewed: Apr. 24, 2011

The flavor was good, but the middle completely fell in for some reason. Also, I greased the muffin pan really well, but they just wouldn't come out without being destroyed. At first I thought it was the pan, but I've used it many times, and never had a problem with it.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Saline, Michigan, USA

Reviewed: Apr. 19, 2011

excellent recipe! however, i sprinkle the cinnamon/sugar mixture on the top of the muffins before baking... it makes a nice crisp (not too crisp) edge around the rim of the muffin.... VERY good! :) made it three times in two days!

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