So, every now and then I see something on Pinterest and suddenly get whipped into a Martha frenzy. This had lead to some spectacular failures, some of which are actually duplicated here. However, as soon as I saw these sugar coated doughnut muffins I sprung into action in the kitchen…two of my favorite foods in one! This was the original pin (are you dying yet?!?):
The recipe are and the original image are via Stylish Cuisine. I am happy to report not only was the prep/mixing/baking process as described, but so was the final product! Seriously, these are some amazing muffins and they took less than 45 minutes (start to finish) to whip up. Here are my actual photos, not to far off. They have kind of a cozy, nostalgic flavor so I wouldn’t suggest them as a summery treat, but with a nice cup of coffee on cold, early spring mornings, or in the evening with tea in the fall and winter, they’d be just perfect.
I’ve also pasted the recipe below (for me, this yielded about 8 full size muffins so I’d double it if you want a big batch). Stylish Cuisine also suggests only rolling the tops in sugar even though the recipe calls for rolling the whole muffin. I, too, thought they were plenty sweet with just the tops done and I’ve got a sweet tooth.
– Deirdre Zahl, Candy Shop Vintage owner & designer
Sugar Donut Muffins
Original Recipe from Nicole at Baking Bites
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
Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Yield: ~10 standard muffins or ~24 mini-muffins