Description
These soft, fluffy muffin-style donuts are coated with a sweet cinnamon sugar topping, offering a delightful treat that tastes just like the classic donut, without the frying.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon vegetable oil
For the topping:
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs. Add the milk, melted butter, vanilla extract, and vegetable oil. Mix until combined.
- Gradually add the wet ingredients to the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be thick.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the cinnamon sugar topping by combining the sugar and cinnamon in a small bowl.
- Once the muffins are done, remove them from the oven and allow them to cool for 5 minutes. Then, dip the tops of each muffin into the melted butter, followed by the cinnamon sugar mixture.
- Serve warm or at room temperature.
Notes
These muffins can be stored in an airtight container at room temperature for up to 2-3 days.
To reheat, microwave them for a few seconds or warm them in the oven at 350°F (175°C) for 5-7 minutes.
These muffins can be frozen for up to 2 months. Wrap them tightly in plastic wrap or place them in a freezer bag for storage.
If you don’t have nutmeg, you can replace it with extra cinnamon or leave it out entirely.
To make the muffins dairy-free, use plant-based milk and dairy-free butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
