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Baked cinnamon sugar donut recipe

This past Sunday, I was in the mood for a sweet breakfast treat but didn’t feel like venturing out in the cold to the bakery. Instead I found a recipe for a baked donut-flavored muffin and tweaked it to be slightly lower in fat. Using a donut-shaped baking pan, I was able to save the extra calories and still enjoy a treat for breakfast — without leaving the house. You can bake these in a donut pan, mini-muffin tin (to make donut “holes”) or in a regular muffin tin.


For the donuts:

  • ½ cup sugar
  • 1 egg
  • 2 tbsp.. fat free plain yogurt
  • 2 tbsp. canola oil
  • ½ cup fat-free milk
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • ½ tsp. ground nutmeg
  • ½ cup whole wheat pastry flour
  • ½ cup all purpose flour

For topping:

  • 2 tbsp. butter, melted
  • ¼ cup sugar
  • 1 tbsp. cinnamon


  1. Pre-heat oven to 375 degrees and spray pan with cooking spray.
  2. In a large bowl, whisk sugar and egg until well combined, then stir in yogurt, oil, milk and vanilla.
  3. In a separate bowl, sift together the dry ingredients until well mixed.
  4. Fold dry ingredients into the wet ingredients, mixing JUST until combined — over-stirring can make the final product too dense.
  5. Fill doughnut pan ¾ full or muffin tins ⅔ full.
  6. Bake 15-20 minutes, depending on which pan you are using. When done, the doughnuts/muffins will spring back when gently pressed.
  7. Cool in pan for three minutes. Melt butter and whisk together sugar and cinnamon.
  8. Dip tops of the doughnuts or muffins in the melted butter (or brush with a pastry brush) and press into cinnamon/sugar mixture.

Approximate nutrition facts:

  • For 12 doughnuts or muffins: 135 calories, 4.8 grams fat, 22 grams carbohydrate, 2 grams protein
  • For 24 mini muffins: 67 calories, 2.4 grams fat, 11 grams carbohydrate, 1 gram protein