For a person that rarely eats donuts (it's most certainly for health reasons and not taste reasons), it seems that I have recently come into the donut phase of my life.A couple of nights ago, I gorged on an array of fabulous vegan mini-donuts from the North Port Fishington Cookie Factory at a potluck (all of their vegan desserts are irresistible!). And just a week before, I made a trip to Reading Terminal Market expressly to chomp on glazed donuts fried up at the Pennsylvania Dutch Festival (glazed won favorite).
But even before that, I made donut muffins, a recipe that's been sitting in my bookmark folder for who knows how long. I blame these simple, and simply delicious, cakey donut muffins for my current donut cravings.
Baked and not fried, you could tell yourself that donut muffins are healthier than regular donuts, but lets not kid ourselves. As I was coating the mini donut muffins with butter to facilitate the sticking of the sugar coating, I was thinking, "Well, this negates any health benefits of baked donuts." But on my second batch (yeah, they're that good), I discovered that you really didn't need butter to make sugar stick to the muffin, especially if you use powdered sugar instead of superfine sugar.
Know what else I discovered? If you're bringing these babies to a gathering, don't sugar coat the muffins until right before. After a half day or so, the sugar (especially the superfine sugar) absorbs moisture from the muffin and crusts up.
This recipe is a keeper. Next time maybe I'll try a cinnamon sugar coating, or dropping frozen blueberries in the batter.
Donut Muffins adapted from Baking Bites
makes 10 regular muffins
3/4 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk (made one batch with rice milk to good results)
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Coating
2 tablespoons butter, melted (optional)
1/2 cup superfine sugar (can pulse regular sugar in food processor to make), or powdered sugar
- Lightly grease a muffin tin with vegetable oil or spray.
- In a large bowl, beat together sugar and egg until light in color. Add vegetable oil, milk, and vanilla to sugar mixute and combine.
- In a seperate bowl, combine flour, baking powder, salt, and nutmeg. Then pour into liquid mixture and stir to combine.
- Fill muffin cups 3/4 full, and bake in a 350 degree preheated oven for 18-20 minutes, or until a tester inserted in the middle comes out clean.
21 comments:
Not related to the Donut muffins post (although they look amazing btw). Have you been to olde city coffee on church street for any of their lovely cookies/cakes? If not, I request a review from there. Their baked things looked amazing and I wanted to eat there yesterday, but couldn't not afford to eat any more junkfood for the weekend (I ate an entire batch of failed fudge.. it wasn't pretty)... but now I'm dying to know how their stuff is! The brownies especially look amazing and they're all baked by them!
Looks delicious!
Have you seen that there's a jelly donut cupcake in "Veganomicon"?
I've yet to try it, but it's on my to-bake list.
These look awesome.
g.lav - Haven't tried Olde City Coffee's desserts. Will put it on the list of to-do's, but it's probably best you check them out yourself. That to-do list is long!
Taylor, these muffins look so good. I've been thinking of making donut muffins with a jam filling in the centre, but these simple one are what I'm tempted to try first.
Amazing idea!Delicious!
Made these just now...
Opted not to dredge them in anything and used Splenda. Alas, they did not taste like donuts. Lesson learned. Follow directions. :(
Lovely blog!!!!
Made them a few hours ago. They seem more like cupcakes than anything.
Really freaking good cupcakes,
but still not donuts. lol.
It's nowhere near as healthy, but I think these would be more like donuts if they were, say, fried?
I wonder if they will still come out good if I use whole wheat flour?
I think I love you. My goodness. All I can say is DELICIOUS!
I made two minor changes, I sifted the dry ingredients into the wet and stopped mixing when they were almost incorporated. And I also added a teaspoon or so of cinnamon dusting sugar to my sugar coating, it gave it a bit more of an authentic donut flavour (In my opinion).
I will definately be making these again. Oh my goodness, i've already had two and I want another.
I just made these and they're so good! They definitely taste like donuts! I also added some cinnamon to the frosting.
I made these almost exactly as directed-- just omitted the butter (which was optional anyway) and added a bit of cinnamon to the coating. They are yummy and remind me of the Hostess powdered donettes :)
Just made these without the butter and the topping. Jelly filled and iced with white icing and apparantly they are a hit! Will definitely keep this recipe!
If these taste exactly like doughnuts, then I probably should make them now!!!
-lynseysleeps.blogspot
Followed the recipe just as posted today and they were DELICIOUS! Thank you so much for the share...
Yummy...think I will try these tomorrow...not baked anything for about a week now and am having withdrawal symptoms...lol..xxx
These look great! I am thinking about doing them in a mini muffin pan and reducing the time so they are more like a munchkin :)
I'm going to try these. I was wondering if you tried subbing applesauce for oil? It works great for cake recipes. By the way, did you know that you have word verification on? I did a post about it.
did this for first time and they were great. but i tried it again a 2nd and 3rd time and they did not rise :(
what did i do wrong??
This is a fantastic recipe. The muffins are so delicious and they are so easy to make. I substituted Mocha Mix instead of milk and also used Bob's Red Mill All-purpose baking mix instead of regular flour to make non-dairy, gluten free muffins. They came out perfectly!
Post a Comment