Donut Muffins

Donut muffins

Typically Tuesdays here are “Crockpot Tuesday.”  I didn’t get anything thrown in this morning so I ended up making breakfast for dinner.  We probably do a breakfast-food dinner about 1 time a week as its a guaranteed meal my kids will eat.  Throw something covered syrup and bacon their way and both will gobble it up.

Today I went a little different route and made these donut muffins, scrabbled eggs, and fruit for dinner.  Both kids inhaled their muffins.  (I won’t lie, I inhaled one too when it was fresh and hot out of the oven!)

I originally got this recipe from How to Simplify.  (I have modified it ever so slightly).

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Donut Muffins

1 3/4 cups flour
3/4 cup sugar
1/3 cup oil
3/4 cup milk
1 egg
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

For the topping:
2 T. butter, melted
Cinnamon-sugar mixture (about 1:5 ratio cinnamon to sugar) I recommend mixing 1 tsp. cinnamon with almost 2 T. sugar

1. Pre-heat oven to 350 degrees F.   In a medium bowl, mix all the ingredients listed above with an electric mixer.
2. Either grease or line muffin pan with cupcake liners.  Fill 10 muffins 3/4 the way full.  Bake for 20-24 minutes (or until toothpick inserted comes out clean).
3.  Once muffins are out of the oven, melt 2 T. butter in a small bowl.  In another bowl, mix cinnamon-sugar together.
4.  While still hot, dip the tops of the muffins into the melted butter.  Then sprinkle with the cinnamon-sugar mixture.  Allow to cool slightly and enjoy!

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