I have a confession to make. Before I do, please promise me that you won’t shun me. Are you ready?
My children eat cold cereal for breakfast every morning. No, I mean EVERY morning. And they aren’t eating the healthy shredded wheat crap either. They eat the Lucky Charms and Frosted Flakes and Sugar Filled Sugar Lumps kind of cereal.
Go ahead, say it with me: Bad mom!
I can’t help it. They like instat oatmeal, but it has more sugar than most of the cereal they eat. They like bacon but that’s not exactly a health food. They love fruit, but not for breakfast. They won’t eat eggs unless they’re in cookie batter.
I’m pretty much okay with it, but sometimes I want to eat breakfast myself and I really don’t do cereal. I like cinnamon rolls and french toast and chocolate donuts and, wait a minute! I think I see where they learned their poor breakfast habits!
Let’s just move on from my bad examples and I’ll show you the sugar donut muffins I baked up for breakfast the other day. You’re gonna love these. They taste just like a cake donut, but they are baked in muffin tins. After they bake you pop them out of the muffin tin, dunk ’em in melted butter and then roll ’em around in a cinnamon and sugar mixture. They were so delicious warm, but the next morning? They were like little bites of heaven. The butter had really soaked in and the flavor was much more pronounced. Oh my. You’re really going to need to try these, both because they are delicious and because they are ridiculously simple.
Sugar Donut Muffins
Ingredients
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter for dipping
- 1/2 cup sugar for rolling
- 1 tablespoon cinnamon for rolling
Instructions
- Pre-heat oven to 350 degrees and grease mini muffin tin with cooking spray.
- In a large bowl beat together sugar and egg until light and fluffy.
- In small bowl, mix together flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir until well combined.
- Add in vegetable oil, milk, and vanilla extract. Mix well.
- Pour into muffin tins, filling each about 3/4 full.
- Bake for about 15 minutes until tester comes out clean.
- Melt the butter in a small bowl in the microwave.
- Stir together sugar and cinnamon in another small bowl.
- When the muffins are done allow to cool for a few minutes, until you are able to handle them easily.
- Dunk the tops of the muffins in the melted butter and then the cinnamon-sugar mixture.
Nutrition Information:
Recipe from Baking Bites
Catha says
Lovely! How many muffins you get out of this recipe?
Karly says
I ended up with 24 mini muffins.
Serena says
i made this recipe yesterday and it made 12 muffins. They were so delicious that i ended up eating 11 of them (giving 1 to my mom).. think i’ll be remaking them today and doubling the recipe hehe. :p
Brenda F says
I just made these gluten free for my son who has Celiac disease. I used gluten free all purpose almond flour and used only half of the suggested amount of nutmeg. They turned out delicious and very moist and fluffy. I am confident that he will ask for these again.
Karly says
Glad to hear they worked out for you!
Jamie says
I made these yesterday using a mini muffin pan, they turned out awesome. I have a son who is the king of picky and he loved them. Thanks
Karly says
Glad you guys enjoyed them!
becky says
i’m assuming this recipe is for using a “mini” muffin tin (not stated in the recipe), and not a regular size muffin tin. only by reading the comments did it look like the 24 comes from using a mini muffin tin. i made these, and to make the regular size, with 3/4 full batter, it only made 10. but they are delicious!
Karly says
Hi Becky! So sorry about that – this is indeed written for a mini muffin tin. It’s an old recipe that clearly needs a little updating now that I know more what I’m doing. 😉
patty petrone says
Five big stars!
This recipe is easily converted to vegan by using plant-based milk and butter. For the egg use one tbsp. of ground golden flax seed and three tablespoons of water. I think it works better than converting most recipes because of the order in which you mix the ingredients. I definitely recommend it. The recipe made 12 full size muffins/cupcakes. It tasted just as good as it did when I made the non-vegan version you have presented here. What a stroke of luck!! Good job!
Karly says
Thanks for sharing that, Patty! Glad to hear they worked well with vegan products. 🙂