Friday, July 16, 2010

Sugar Donut Muffins

I admit, I mostly wanted to make these because they're sooooooooo cute!!

See, I usually prefer airy donuts (not sure what they're officially called), not cake donuts (with the exception of a glazed old fashioned, I don't know why). But these were so cute I could not resist. Especially since I had the excuse of bringing them to my cousin's eldest's 5th birthday party, so I could pretend that that was why I had made them.

Sugar Donut Mini Muffins

They were a huge hit. The muffins were being double fisted and crammed into little mouths. Okay, 5-year-olds probably don't have the most discerning of palates, but I didn't think they'd go over that well because the muffins aren't actually all that sweet. I mean, they're sweet, but they're not SWEET. My cousin's husband said later that he was trying to hoard some from the kids because he liked them a lot and wanted to have them later. I know, how shameful. On the other hand, there you have an adult's opinion of them!

I love how flexible these little muffins are, too. Breakfast? Sure! Dessert? Sure! Snack? Sure!

This is one of those recipes that's easy and a blast to make. You do need a mini-muffin tin, though. Well, you can also make regular-sized muffins from the batter, but what's the fun in that?! After they're baked, you dip the tops in butter and press them into a cinnamon sugar mixture. They end up looking like little mushrooms. :D Note: The original recipe calls for an amount of melted butter, sugar, and cinnamon for this last step that is supposed to be good for 24 mini muffins. I was able to 'frost' 48 mini muffins using this amount. Your mileage may vary, though. Still, if you are only making 24, you might want to cut the amounts in half.

Sugar Donut Muffins (recipe adapted from Baking Bites)

Makes 24 mini muffins or 10 regular muffins.

  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup canola oil
  • 3/4 cup milk (any kind)
  • 1 tsp vanilla extract
For 'frosted' tops:
  • 2 tbsps melted butter, for dipping
  • 1/2 cup sugar, for rolling
  • 1 tablespoon cinnamon, for rolling
  1. Preheat oven to 350 degrees and grease the muffin tin with cooking spray.
  2. In a large bowl, beat together sugar and egg until light and fluffy.
  3. In small bowl, mix together flour, baking powder, salt, and nutmeg.
  4. Pour the flour mixture into the egg mixture. Stir until well combined.
  5. Add in canola oil, milk, and vanilla extract. Mix well.
  6. Distribute batter into muffin tins, filling each about 3/4 full.
  7. Bake for about 15 minutes, or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
  8. While the muffins are baking, melt the butter in a small bowl. Combine the sugar and cinnamon in another small bowl.
  9. When the muffins are cool enough to handle easily, dunk the tops into the melted butter, then into the cinnamon-sugar mixture. Serve warm or at room temperature.

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