"A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!" — dakota kelly
Watch video tips and tricks
1 3/4 cups
1 1/2 teaspoons
WOW! Great muffin and they do taste like cake doughnuts!! No need to get out the oil and fryer if you have a hankering for a doughnut and don't want the mess! I did add taste the batter and doubled the nutmeg and added 1 tsp. cinnamon also. Only made 5 1/2 Texas size muffins and baked at 27 minutes so if making normal size muffins, watch the time closely so they don't burn. They rose so high and looked the picture when I took them out of the oven. I had some butter mixture w/brown sugar and cinnamon left in the fridge so just nuked that and as soon as they came out of the oven, I brushed that on and it did have a browned butter taste. I then sprinkled them with whitesugar/cinnamon mixture. These are super light and fluffy tasting. I would double the nutmeg and add 1 tsp. cinnamon to the batter. Recipe doesn't call for vanilla, but if I had added a touch of that also, these would have been over the top. Great to make also if one wants a breakfast muffin and do not have fruit. KEEPER! thanks so much.
I followed the recipe exactly and I thought the muffins were pretty bland. I like the heavy texture, and the smell while baking was wonderful - but I ate one right out of the oven and it was okay, then another after they had completely cooled and was still just okay. I was expecting these to knock my socks off based on other reviews, but I thought they were average.
Very good muffins! I added 1 tsp vanilla to the egg/oil mix and reduced the sugar to coat the muffins down to 1/2 cup. The only thing I'd change for next time is to add something such as raisins, oatmeal or shredded zucchinni, just so they taste more like a muffin and not so much a sweet cake.
Very good! My children loved them! I did find the muffin to be a little bland the first time, so I added some vanilla and cinnamon the second time. Thanks for sharing your recipe, dakota kelly.
How can this recipe have so many good reviews? I followed the directions exactly, and they came out very bland. They weren't awful or anything, just no distincitive taste, no pretty texture, nothing. I can sure use my ingredients for something more impressive and tasty than this.
I used 1 1/2 teaspoons of Pumpkin Pie Spice instead of the nutmeg and added 1 tsp. of vanilla to the sugar/oil mixture, and they came out wonderfully-not bland at all. However, the recipe only made 10 regular muffins :(.
These were so delicious! The topping was way too much (I made 4 batches and had plenty left over). I let the tops of the muffins sit in the butter for about 30 seconds before putting them in the topping mix. It seemed to make it carmalize a bit. Everbody absolutely loved these and went back for more again and again.
Topping would be better with brown sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar and Spice Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 132
See how to make simple, delicious blueberry muffins.
See how to make mini muffins that taste just like cinnamon-sugar donuts.
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.