Cinnamon Donut Muffins
These cinnamon donut muffins are light & fluffy and strike the perfect balance between a moist muffin and old-fashioned cinnamon sugar donuts.
Ingredients
- 1¾ cups all purpose flour
- 1½ teaspoons baking powder
- 1 pinch salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup +1 tablespoon granulated sugar
- ⅓ cup vegetable oil (I used corn or sunflower)
- 1 large egg (room temperature)*
- ¾ cup milk (room temperature)*
*Remove the ingredients 45-60 minutes from the fridge before using.
TOPPING
- ¼-½ cup butter (melted)
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 12 medium size muffin tin.
- In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and sugar. Add the vegetable oil, egg and milk and combine just until moist. To make sure you don't over mix, stir 15-16 turns.
- Spoon the batter into the prepared muffin tin and bake for approximately 20-25 minutes.
- While the muffins are still warm, dip the tops (or the whole muffin if you prefer) in the melted butter, then roll in the cinnamon sugar mixture. Cool and serve. Enjoy!
TOPPING
- In a small bowl combine well the sugar and cinnamon. Set aside.
Notes
The ingredients should be mixed just until combined, there might be small lumps which is good, do not mix until smooth or the muffins with be tough. Doing 15 turns is a good way to combine the ingredients without over doing it, just make sure the flour is moistened.
Store the muffins in an airtight container for up to 3 days, but if you want to extend their freshness a little while longer, you can transfer them to the fridge for another 1 or 2 days. Bring them to room temperature before serving.
Nutrition
Calories: 233kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 103mgPotassium: 48mgFiber: 1gSugar: 17gVitamin A: 166IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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