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.
Print Recipe
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!