It’s been a while since I posted a muffin recipe. Last week I saw this post for Muffins that Taste Like Donuts on The Pioneer Woman’s Tasty Kitchen blog. Uh oh. I was in trouble. I have actually been craving a donut lately, but haven’t given in to tempation. And now I could satisfy that craving by making muffins!
Oh my were these good! But how could anything baked, dipped in butter, and covered in cinnamon sugar not be good. What’s really nice about the recipe is that you probably have every single one of these ingredients in your kitchen on any given day. There is nothing fancy about them. Just regular pantry baking essentials.
But that’s also potentially a bad thing. Which you already know if you follow me on twitter. Because they’re so easy to make, I’ve made a batch 4 times since I saw the recipe last week. And really that’s all you want to know isn’t it? Are they good! Yes, they are great. The kids loved them, Eric loved them, and obviously I liked them enough to keep making them. So if you haven’t already tried these Donut Muffins, you should give them a go this weekend. I especially love the crunch when you bite into the outer coating.
On a side note, the next time I make this recipe I am going to grind some hard white wheat flour and experiment with using fresh whole wheat flour in place of all purpose. That way I can convince myself they’re at least sort of good for me. P.S. Today is the very last Athenos Feta Friday giveaway! Go check it out. This might be your lucky week!
Muffins that Taste Like Donuts
from lemanda on Tasty Kitchen
for the muffins:
1 3/4 cup All-Purpose Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/3 cup Oil
3/4 cup White Sugar
1 whole Egg
3/4 cup Milk
for the topping:
1/4 cup Butter
1/3 cup White Sugar
1 Tablespoon Cinnamon
Grease one standard size muffin pan.
Combine flour, baking powder, salt, nutmeg and cinnamon. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Fill standard sized muffin tin with the batter, using a scant 1/4 cup per muffin (I like to use my Pampered Chef Large Cookie Scoop – perfect size & easy!)
Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.
Makes 1 dozen. You might want to double the recipe.