Doughnut Muffins

"This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as can be but try sprucing it up a bit with the additions of dried fruit and/or nuts to the batter."
 
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Ready In:
25mins
Ingredients:
14
Yields:
12 muffins
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ingredients

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directions

  • Preheat the oven to 425°F
  • Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
  • In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  • Add the eggs, beating to combine.
  • Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  • Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  • Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  • Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  • Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
  • Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
  • Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

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