I’ve wanted a donut maker for years. My family used to own one when I was a kid and my older brother would make fresh donuts every so often. I remember those times well and I would absolutely love to make my own donuts today. With that in mind, I tell Laura to absolutely AVOID getting me a donut maker. If I had one, I’d be making donuts all the time and I’m sure that wouldn’t be a good thing. Every so often is okay though. Since I don’t have a maker, I thought I could make the next best thing – donut muffins.
The Recipe
I woke up a few days ago and thought that I should be making some sort of muffin. I love muffins and haven’t had any in a while. I did a quick search on the internet and found a great recipe for sugar donut muffins. I thought that was a nice idea that I’d like to try, so I went with it. The recipe was put out by The Salty Marshmallow, so I’d like to say thanks for that. I made the muffins and they were excellent. It was an easy recipe to follow and I had all the necessary ingredients on hand. The muffins are sugary and soft and actually taste like donuts! Incredible.
Ingredients
Makes About 10 Muffins
For the Muffins
1 ½ Cups Flour
½ Cup Sugar
1 ½ Teaspoons Baking Powder
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
½ Teaspoon Nutmeg
1 Teaspoon Vanilla Extract
1 Large Egg
½ Cup Milk
1⁄3 Cup Butter, Melted
For the Sugar Topping
1⁄3 Cup Sugar
2 Teaspoons Ground Cinnamon
5 Tablespoons Butter, Melted
PS – I tripled up on the ingredients and made each muffin about twice the size it was supposed to be. I used a muffin pan for big muffins. If you’d like the regular muffins, simply follow the recipe as given here.
Pre-Heat Oven
Arrange your oven racks so one is in the center position. Then, pre-heat your oven to 350°.
Combine Dry Ingredients
In a large bowl, add the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk these ingredients together well.
Combine Wet Ingredients
In a medium sized bowl, add the vanilla extract, egg, milk, and melted butter. Whisk these ingredients together well too.
Combine Dry & Wet Ingredients
Add the wet ingredients to the dry and mix just until everything is combined. Don’t overmix. You don’t want to create a gluten complex here. That’s for bread that needs to rise, not muffins.
This batter is going to be rather thick, so don’t worry about that. As long as it’s mixed completely. Thinner batter makes for lighter fluffier muffins. Thick batter makes for rich, more dense muffins (and breads).
Fill Muffin Tin & Top
Next, spoon the batter into the muffin tin spots equally. You’ll want to fill each spot about ⅔ of the way.
Then, mix the sugar, cinnamon, and melted butter together for the topping and divide that mixture among the tops of the muffins.
Bake the Muffins
Place the muffin tin into your oven and let bake for 20-25 minutes or until a toothpick comes out clean after sticking it into the middle of a muffin. When they’re finished, remove the tin from the oven. Let cool for a few minutes, remove each muffin, serve, and enjoy!
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