Donut Muffins
HB-13580 · Hand-built original · American
Soft, fluffy muffins with warm cinnamon and nutmeg in the crumb, finished by dipping in melted butter and cinnamon sugar so they eat like a donut.
AmericanBreakfast, brunch45 minServes 12253 kcalVegetarianDiabeticRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 1 ¾ Cup All-purpose Flour
- ½ Cup Granulated Sugar
- ¼ Cup Brown Sugar (packed)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 large Egg
- 1 teaspoon Vanilla
- ¾ Cup Buttermilk
- 1/3 Cup Vegetable Oil
- 1/3 Cup Granulated Sugar
- 2 Teaspoons Cinnamon
- 1/3 Cup Salted Butter (Melted)
Method
- Warm the oven to 350°F and coat a muffin tin lightly so the donut muffins release cleanly.
- Whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl.
- In a second bowl, whisk the egg, vanilla, buttermilk and vegetable oil, then pour that mixture into the dry bowl and stir only until the donut muffin batter comes together.
- Divide the batter among the muffin cups, filling each about two-thirds full, and bake for 18 to 20 minutes.
- Stir the remaining granulated sugar with the cinnamon in a small bowl and melt the salted butter in another bowl while the muffins cool briefly.
- Dip each warm muffin top, or the whole muffin, first in the melted butter and then in the cinnamon sugar before serving.
Prep: 25 min · Cook: 20 min · Total: 45 min
Nutrition (per serving, where published)
253 kcalCalories
2.9 gProtein
33.2 gCarbs
12.6 gFat
4.6 gSaturates
1 gFibre
5.3 gSugars
258 mgSodium
30 mgCholesterol
60 mgPotassium
62 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data