Description
Muffins that taste like doughnuts combine the best of both worlds with a soft, fluffy interior and a sweet, cinnamon-sugar coating. These easy-to-make treats are perfect for breakfast, brunch, or a snack, offering the irresistible flavor of doughnuts without the frying!
Ingredients
For the Muffins:
¾ cup granulated sugar
1 large egg
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ cup vegetable oil
¾ cup milk
1 tsp vanilla extract
For the Coating:
½ cup granulated sugar
1 tsp ground cinnamon
¼ cup unsalted butter, melted
Tip: Nutmeg gives these muffins the classic doughnut flavor, but you can substitute with more cinnamon if needed.
Instructions
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Preheat the Oven: Preheat to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
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Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
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Mix the Wet Ingredients: In a large bowl, whisk together the sugar and egg until smooth. Add the vegetable oil, milk, and vanilla extract, mixing well.
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Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy—do not overmix.
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Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about two-thirds full.
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Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Prepare the Coating: While the muffins bake, mix the sugar and cinnamon in a small bowl. In another bowl, melt the butter.
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Coat the Muffins: Let the muffins cool in the tin for about 5 minutes. Then, dip the tops into the melted butter and roll them in the cinnamon-sugar mixture.
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Cool and Serve: Place the coated muffins on a wire rack to cool slightly before serving.
Notes
Glazed Donut Muffins: Add a glaze by mixing powdered sugar with milk and vanilla extract. Drizzle over the cooled muffins for extra sweetness.
Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier muffin.
Mini Muffins: Use a mini muffin tin and bake for 12–15 minutes for bite-sized treats.
