Donut Muffins

Donut Muffins

Another week coming to a close…and a holiday weekend is just around the corner.  Yay!!!  In addition to all of that “fun~ness”, I have the next week off work.  Sooooo…time to catch up around here and get some blogging done!  Needing a sweet treat for Joe’s and my long weekend, I wanted to do something a bit different from scones or breads.  King Arthur came to the rescue..thank you sir.

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I came across this recipe and it sounded easy and fun.  Donut Muffins…why not have the best of both worlds in one little morsel?  These darlings bake up just beautifully…nice and tall, tender and flaky on the inside (just don’t over~cook them~they will be too dry!) and best of all,  you probably have all of the ingredients on hand.   I wouldn’t say these are amazing to look at, like a pretty lemon~blueberry muffin, but one bite, and you will be in donut/muffin bliss!  Trust me.  Enjoy them with a cup of coffee or tea, relax, and enjoy your holiday weekend!

Sláinte!

 

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Donut Muffins
Print Recipe
Tender and flaky, these treats are easy and delicious!
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
15 Minutes
Donut Muffins
Print Recipe
Tender and flaky, these treats are easy and delicious!
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
15 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
15 Minutes
Ingredients
  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/3 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoons Penzey's nutmeg
  • 3/4 teaspoons salt
  • 1 teaspoon Penzey's pure vanilla extract
  • 2 2/3 cups all purpose flour
  • 1 cup Vitamin D Milk
Topping
  • 3 Tablespoons butter, melted
  • 3 Tablespoons Penzey's White Vanilla Sugar
  • 1 teaspoon Penzey's cinnamon (or to taste)
Servings: Muffins
Instructions
  1. Preheat oven to 425 degrees.
  2. Lightly grease standard muffin tin with cooking spray, or if using liners, spray those.
  3. In medium bowl, combine butter, oil and sugars until creamy.
  4. Add eggs, beating well.
  5. Stir in baking powder, baking soda, nutmeg, salt and vanilla.
  6. Stir flour into batter alternately with milk, beginning and ending with flour, making sure everything is mixed well.
  7. Spoon approximately 1/4 cup batter into muffin tin (until almost full)
  8. Bake for approximately 15-17 minutes, or until lightly golden brown and toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 5 minutes.
  10. Using a basting or pastry brush, lightly brush the top of each muffin with butter, then sprinkle cinnamon~sugar over the sides and top.
Recipe Notes

Adapted from King Arthur

*Penzey's Spices can be found online or in a store near you.

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