Doughnut Muffins

Did you ever wonder if it was possible to eat doughnuts without the hassle of deep-frying? They may look like muffins but they are really doughnuts shaped and made as if they were muffins… Pretty ingenious, right!

Especially when they come right out of the oven hot and fresh and you roll them in melted butter and then in cinnamon sugar, mmmmmm.  I call them little “Pillows Of Heaven!” 🙂

I especially made them for my kids “Back to Teachers Breakfast” for all the teachers going back to school this past week… and YES they enjoyed them as well!

Hope you enjoy them as much as we did…

Doughnut Muffins

(Adapted from Lemanda from tasty Kitchen)

-makes 12 regular muffins or 24 mini muffins-

Ingredients

For the muffins:

• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup vegetable oil
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup milk (I used almond milk but any kind will do)
• 1/2 teaspoon vanilla extract

For the coating:

• 1/2 cup (1 stick)butter, melted
• 1 cup granulated sugar
• 1 tablespoon cinnamon

Directions:

Preheat oven to 350 degrees and grease a muffin tin.

Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.

Combine oil, sugar, egg and milk, and vanilla in a large bowl.

Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl.

In another small bowl, combine the sugar and cinnamon.

Shake muffins out of the muffin tin while the muffins are still hot.

Dip muffins in the melted butter and then…

… into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Enjoy!