Who doesn’t like donuts? Who doesn’t like muffins? This recipe combines the softness and sweetness of a glazed donut beside the easiness of a vanilla muffin. The sugar coating on the outside of these muffins reminds me of biting into a sugar-glazed donut.
Sugar Donut Muffins
In this recipe, I used oil to make the muffin batter moist. It also helps to make the outside a bit crispier after pulling them out from the oven.
Thus, this batter is baked in a muffin tin it is far healthier than a deep-fried donut although it brings that kind of taste. So what stops you from making these delicious cuties?
How to make sugar donut muffins?
- STEP 1. Preheat the oven to 350 F. Then lightly grease a muffin pan with oil. You can put a little oil on a paper towel and cover the sides of the pan. It will help the muffins prevent from sticking. You can use muffin papers, however, baking the batter without them will make the sides of the muffins browner and crispier.
- STEP 2. In a large bowl whisk together the sugar and the egg, until it’s foamy and light in color.
- STEP 3. Then combine in a smaller bowl the flour, baking powder, salt, nutmeg.
- STEP 4. Pour this to the egg mixture and stir to combine.
- STEP 5. Then add milk, oil, and vanilla to the batter and whisk until it is smooth.
- STEP 6. Divide the batter into the muffin cups evenly. Preferably filling each ¾ full.
- STEP 7. Bake the muffins for 18 minutes or until golden brown on the top and an inserted tester comes out clean.
Pour some sugar into a bowl.
When the muffins are done, remove each the from pan and roll in sugar. Place them on a wire rack to cool down.
The sugar will stick to the hot muffins so you don’t need to brush them with butter or oil on the sides.
Can I substitute almond flour with coconut flour?
Of course, you can. In fact, the substitution ratio for these flours is a ¼ cup of coconut flour for every cup of almond flour and vice versa (while also adding or taking away liquid and eggs from the recipe).
Furthermore, keto recipes that feature coconut flour will call for only a ¼ to ⅓ cup while almond flour recipes typically use 1 cup or more.
Can I freeze these sugar donut muffins?
These muffins can be frozen in an airtight container or in a plastic bag up to months. Before serving let them defrost in the fridge.
How to store donut muffins?
They can be stored in airtight containers or in plastic bags at room temperature up to 5 days. They will not lose their fluffiness thanks to the oil in the batter. You can store them in the fridge as well, before eating just leave them on the counter to get them a bit warmer.
OTHER RECIPES YOU MIGHT ENJOY
- EASY PUMPKIN MUFFINS
- OLD FASHIONED DONUT MUFFINS
- PECAN PIE MUFFINS
- ZUCCHINI CARROT OATMEAL MUFFINS
- CINNAMON SUGAR DONUT MUFFINS
Ingredients
- 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 (low fat is fine)
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- 1/2 cup sugar, for rolling
Instructions
- Preheat the oven to 350 F. Then lightly grease a muffin pan with oil. You can put a little oil on a paper towel and cover the sides of the pan. It will help the muffins prevent from sticking. You can use muffin papers, however, baking the batter without them will make the sides of the muffins browner and crispier.
- In a large bowl whisk together the sugar and the egg, until it's foamy and light in color.
- Then combine in a smaller bowl the flour, baking powder, salt, nutmeg.
- Pour this to the egg mixture and stir to combine.
- Then add milk, oil, and vanilla to the batter and whisk until it is smooth.
- Divide the batter into the muffin cups evenly. Preferably filling each ¾ full.
- Bake the muffins for 18 minutes or until golden brown on the top and an inserted tester comes out clean.
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