If you like donuts, you’re going to like this one! What can be better than some delicious donut goodness melting in your mouth? We like them frosted with chocolate or powdered sugar, filled with jam, chocolate, custard, vanilla, or pudding, and completely bare with no toppings or filling. The taste of the donut itself is good enough to make a splendid dessert, breakfast, or snack.
If that sounds good, I’ll do you one better. Have you tried muffins that taste like donuts? This is a recipe for those who like muffins, or donuts, or both. Don’t be afraid to spice things up and have your donuts in muffin form!
The reason many people prefer muffins is because they are somewhat easier to make. Not everybody has the right equipment to make donuts at home. Buying them in a store is often the simpler solution for most people. However, you can make use of your oven to make delicious muffins that taste just like donuts.
Can I tweak this donut muffins recipe?
Why not! Depending on what you like, you can add different things to the batter. For instance, some people like to add pecans or other types of nuts. You can add raisins or oatmeal for a healthier feel. Vanilla never hurts anyone and does well in this batter. If you’d like, you can even make mini muffins; just use a mini muffin pan!
Can I freeze donut muffins?
Yes, you can. These muffins actually freeze very well. Before you freeze them, you have to let them cool down. Then, wrap them in foil or simply keep them in special freezer bags. Don’t forget about them! You can keep muffins in the freezer for up to 3 months.
The benefit of this is that you’ll always have muffins in the freezer! Once they’re out of the freezer, they require very little preparation. You should let them sit until they’re at room temperature. Then you can warm them up in the microwave or oven if you’d like.
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 vegetable oil
3/4 cup milk
1 tsp vanilla extract
2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt, and nutmeg.
Pour into the egg mixture and stir to combine.
Pour in vegetable oil, milk, and vanilla extract.
Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center, comes out clean.
While muffins are baking, melt butter and pour the remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan, and roll in sugar. Cool on a wire rack.