Tuesday, March 29, 2011
Cinnamon Sugar Doughnut Muffins
It seems like there are a lot of doughnut and doughnut muffin recipes making their way around the blog world. I don’t know about you but I swore off doughnuts a long time ago. I remember after morning cheerleading practices in high school, everyone would jump into a car, head to the local doughnut shop and we would fill ourselves with a breakfast that consisted of sugary, fried doughnuts, fake fruit juice and biscuits and gravy. Of course, we were highly active high-schoolers with super-fast metabolisms so a few doughnuts per week didn’t hurt then.
I can’t even remember the last time that I ate a doughnut and I admit, I have to use 100% of all the self-control that I can muster to be able to walk into Quik Trip and not buy one! However, I think I have found my alternative. These are so incredible! The texture is just like a cake doughnut but it’s not fried, not frosted and there is no butter necessary (although a little is used!) I have had several recipes bookmarked for some time but this one definitely stuck out to me. I always loved the cinnamon sugar coated cake doughnuts and this took me right back to my high school days.
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Cinnamon-Sugar Doughnut Muffins
Ingredients:
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/3 cup vegetable oil
3/4 cup granulated sugar
1 large egg
3/4 cup milk
1 stick butter, melted
1/3 cup granulated sugar
1 Tb. cinnamon
Directions:
Preheat oven to 350 degrees. Liberally spray muffin pan with non-stick cooking spray; flour the pan if you wish. Combine flour, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
Whisk together oil, sugar, egg and milk, add dry ingredients to wet and stir until combined. Be careful not to over mix.
Bake for 15-20 minutes until the tops are round and golden. Meanwhile, melt butter in a microwave-safe bowl. In a separate bowl, combine the cinnamon and sugar.
Remove muffins from the pan while they are hot; dip the muffin tops into the melted butter and then roll into the cinnamon/sugar mixture.
Posted by Cassie on March 29, 2011
I LOVE doughnut muffins and yours look sooo good. I wish I had one (ok two) for breakfast.
do you have any idea how good this would compliment my cup of green tea?! mmmmmmmm! hehe
They were so perfect for breakfast. I'm not sure about green tea but they sure were perfect with my coffee!!
These look so good! I am going to put them on my 'to bake' list!
I've made something similar…irresistible!!! Beautiful photo, Cassie~
A co-worker brings these in to work adn they are do darn delicious!
I think I will try these in my mini muffin tin….should be like donut holes.
These donut muffins look so good! So much healthier than regular donuts because they are baked!
What a great recipe. And I too wish I had the metabolism I had in High School (Or Secondary School as we called it i n Ireland)
Cassie, I'm visiting from The Culinary Lens "Thinker" post and you've given me something to think about. (I printed the recipe before I even commented!) These look delicious — thanks!
P.S. I hear ya on that high school metabolism, too. LOL.
These look great! I can't wait to try them! Metabolism – HA! Came over from The Culinary Lens!
mmm, these look so good, and I bet that butter is totally necessary
Adding to this week’s plans now!