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Best Muffins that taste like doughnuts

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Indulge in Irresistible Bliss: The Ultimate Doughnut Muffins Recipe

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Prepare to embark on a culinary adventure that combines the best of both worlds – muffins that taste like doughnuts. Imagine biting into a soft, fluffy muffin with a hint of nutmeg and a sugary cinnamon coating that instantly transports you to doughnut heaven. This recipe is a game-changer, offering the perfect balance of sweetness and nostalgia in every bite. Whether you’re craving a cozy breakfast treat or a delightful afternoon snack, these doughnut muffins are sure to satisfy your cravings and leave you wanting more. Join us as we dive into the world of baking and discover the magic of these irresistible muffins.

Ingredients:

  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 tsp vanilla extract

For the coating:

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  • 2 Tbsp butter, melted
  • 1/2 cup sugar, for rolling (add a few shakes of cinnamon for extra flavor)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners for easy cleanup.
  2. Mix Wet Ingredients: In a mixing bowl, beat together the sugar and egg until light and fluffy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg.
  4. Add Wet Ingredients: Gradually add the vegetable oil, milk, and vanilla extract to the sugar and egg mixture, stirring until well combined.
  5. Mix Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps in the batter are okay.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one about two-thirds full.
  7. Bake: Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare Coating: While the muffins are baking, melt the butter in a small bowl and mix the sugar and cinnamon together in another bowl.
  9. Coat Muffins: Once the muffins are baked and still warm, dip the tops in the melted butter, then roll them in the cinnamon sugar mixture until evenly coated.
  10. Serve: Allow the muffins to cool slightly before serving. Enjoy warm or at room temperature for the ultimate indulgence.

Cook Notes and Variations:

  • Glaze Option: For an extra decadent touch, you can drizzle the muffins with a simple glaze made from powdered sugar and milk.
  • Chocolate Twist: Add chocolate chips to the batter for a delightful chocolatey surprise in every bite.
  • Fruity Flair: Fold in fresh or frozen berries such as blueberries or raspberries for a burst of fruity flavor.

Keto and Low Carb Versions:

Keto Version:

  • Substitute almond flour or coconut flour for the all-purpose flour to reduce the carb content.
  • Use a keto-friendly sweetener such as erythritol or stevia in place of sugar.
  • Replace the milk with unsweetened almond milk or coconut milk to further reduce the carb count.

Low Carb Version:

  • Reduce the amount of sugar or substitute with a low-carb sweetener such as monk fruit sweetener or stevia.
  • Opt for almond flour or coconut flour instead of all-purpose flour to minimize the carb intake.
  • Use unsweetened almond milk or coconut milk in place of regular milk to lower the carb count.

In conclusion, these doughnut muffins are a delightful twist on a classic treat, offering all the flavors of a doughnut in a convenient muffin form. With their fluffy texture, hint of nutmeg, and sugary cinnamon coating, they’re sure to become a favorite in your household. Whether enjoyed for breakfast, brunch, or dessert, these muffins are guaranteed to satisfy your sweet tooth and leave you craving more. So, why wait? Whip up a batch of these irresistible doughnut muffins and indulge in pure bliss with every bite.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of oil in this recipe? A: Yes, you can use melted coconut oil or canola oil instead of vegetable oil for a slightly different flavor profile.

Q: Can I make these muffins ahead of time? A: Absolutely! These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Simply reheat them in the microwave for a few seconds before serving.

Q: Can I freeze these muffins? A: Yes, these muffins freeze well. Once cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or container for longer storage. Thaw at room temperature or reheat in the microwave before serving.

Q: Can I omit the nutmeg from the recipe? A: While nutmeg adds a delightful flavor to these muffins, you can omit it if you prefer. Alternatively, you can substitute it with ground cinnamon or pumpkin pie spice for a different flavor profile.

Q: Can I make mini muffins instead of regular-sized muffins? A: Yes, you can make mini doughnut muffins by using a mini muffin tin and adjusting the baking time accordingly. Start checking for doneness around 10-12 minutes.