Cranberry Donut Muffins

Once you inhale the aroma of these Cranberry Donut Muffins, hot out of the oven, you'll never go back to a plain muffin again!

*Disclaimer - This recipe was originally published in 2010. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Thank you for visiting me here in my Kudos Kitchen. This recipe for Cranberry Donut Muffins is a good one and one you'll want to make in your own kitchen.

That said, this recipe post is in desperate need of an update with new photos along with a recipe and nutrition card.

It's on my list of things to do, and I'll get to it ASAP. Since I have hundreds of recipes on my site, this may take a little time!

In the meantime, please enjoy it (such as it is). It truly is a delicious homemade muffin recipe, and I know it's one you'll find especially tasty!

Back to today's recipe:

This is my version of a recipe I got from Jen of  How To Simplify  I made her original recipe a few weeks ago and it was so yummy! 

And yes, it did taste just like a real doughnut. 

Me being me, I needed to try it again and add just a few of my own touches. 

I really like these additions to the original if you're looking jazz things up just a little bit. 

Just as an FYI, I doubled the recipe to make 24 muffins.  The original measurements (shown here) makes 12 muffins.

CRANBERRY NUT DONUT MUFFIN      {PRINT THIS RECIPE}
Yield: 12 muffins

For the muffin:
1 ¾ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
⅓ cup canola oil
¾ cup sugar
1 egg
¾ cup milk
3 oz. dried cranberries
¼ cup toasted chopped pecans

For the coating and the topping:
½ cup butter, melted
½ cup sugar
1 tablespoon cinnamon

-Preheat oven to 350 degrees.
-Brush each muffin tin liberally with melted butter making sure to cover the bottom and sides.
-Mix together the sugar and cinnamon for the coating and spoon 1 teaspoon of mixture into each muffin cup. -Roll the entire pan to freely coat the cinnamon-sugar mixture on the entire surface of each muffin tin.
-Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
-Combine oil, sugar, egg, and milk in a large bowl.  Add the dry ingredients and stir only to combine.
-Bake muffins for 15-20 minutes until lightly golden brown.
-Allow to cool for 3 -5 minutes and then remove from tins.
-Brush tops of each muffin with melted butter and sprinkle with additional cinnamon sugar.

Inhale the aroma and stand back. The crowds will be gathering in your kitchen before you know it!  I've got to show the beauty shot once again...  Ahhhhh 🙂

Hurry and go make these. You won't be sorry!!!