Donut Muffins

These sounded a little too good to not try. Muffins that taste like donuts, and they’re baked- not fried. Umm, yes please?

I found a bunch of recipes, but this one from Hillbilly Housewife made the most sense to me. It’s such a simple list of ingredients that it just sounds right. She also has a brief history on her post, so you can check that out.

Now, I’ll be honest. These tasted good, but they didn’t necessarily taste like donuts. (Maybe because I used cinnamon in the batter instead of nutmeg? d’oh.) No matter! They’re not too high in sugar or fat, so you can easily dress them up to taste like the donut of your liking. You can make these your own put some frosting and sprinkles, or even jelly on these bad boys.

DONUT MUFFINS – makes 12

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 medium egg
  • 1.5 cups flour
  • 1.5 tsp (1/2Tbsp) baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg (I used cinnamon)
  • 3/4 cup milk

For the topping:

  • cinnamon sugar (1/2 cup sugar to 1 tsp cinnamon)
  • 2 Tbsp melted butter

Cream together the shortening and sugar. Her directions say mash them together, but I just creamed them. Not quite sure what the difference would have been.

Add the egg and whisk until smooth. Then, add all the dry ingredients and the milk and whisk until even. (I did this all in my mixer, btw. Also, I have no idea why that picture below is half red. Very confusing.)

Spoon the batter into 12 greased muffin cups, about halfway full. I didn’t use liners for these, but you could.

Bake at 350ºF for about 23-25 mins, until they’re brown on top.

Let them cool slightly while you mix your cinnamon sugar and melt your butter.

The directions say to dip the top into the butter, then dip it into cinnamon sugar, but I found it more efficient to use a pastry brush to brush the butter on top. If you’re going for the old-fashioned dipping method, however, you will want to use more butter – 1/4 cup (half a stick).

Once they’re dipped, you’re done!

Pour some coffee and enjoy.

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