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    Home » Recipes » Muffins

    Published: Dec 29, 2011 · Modified: Jan 12, 2013 by alexandra · This post may contain affiliate links

    Confession #43: I don't like donuts... Cinnamon Sugar Donut Muffins

    There are certain foods I "don't like" that I used to like but have since stopped eating. Now I say I don't like them,although it's really just that I choose not to like them, and feel no desire to eat them. I used to eat donuts when I was younger (what kid doesn't?), but now I say that I don't like them. And really, the fact of the matter is that if given the choice of a donut, muffin, scone, sweet bread, etc., I'll never choose the donut.

    If you think that I'm crazy, or that I must be kidding with myself, I'll let you in on a little secret. I still have some sort of a weird penchant for the little cake donuts that are covered in either chocolate or powdered sugar. The last time I ate one was at a breakfast buffet on vacation, so it's a very rare sort of indulgence for me, but I have to admit it's still there.Kind of like corn dogs. If you knew me well, you'd know that it's very odd that I would like them, but for some reason, I do. Even though I never eat them.

    Anyway, I "don't like" donuts, and that probably has a lot to do with the sickly sweetness of most donuts and the idea of "frying in oil" preparation.  Still, there's something about the flavor of a donut that, when infused into a muffin, makes a nice treat that isn't so guilt-inducing. The whole concept of donut muffins is a new one to me, but I have to say, it's a pretty cool idea. It literally smelled like donuts baking in my oven when I made these, and not in a bad way. Let's just say, you can think donuts are amazing or disgusting, and either way, you'll probably like these muffins.

    P.S. Don't be afraid of the nutmeg in this recipe. Apparently it's quite crucial to the "donut" flavor. I'm very very picky about nutmeg, but it works in this case.

    Cinnamon Sugar Donut Muffins

    adapted from Baked Perfection

    (makes 10 muffins)

    1 cup all-purpose flour

    1 cup whole wheat flour

    1 tablespoon baking powder

    ½ teaspoon baking soda

    ½ teaspoon salt

    2 teaspoons cinnamon

    ½ teaspoon nutmeg

    2 eggs

    1 cup plain yogurt

    ⅔ cup brown sugar

    4 tablespoons oil (I used olive oil)

    1 teaspoon vanilla

    Topping:

    4 tablespoons butter, melted (½ stick)

    ¼ cup sugar

    1 teaspoon cinnamon

    Oven Temperature: 400 F

    1. Grease or line 10 muffin cups.

    2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

    3. In a separate bowl, beat the eggs, sugar, oil and vanilla for about a minute. Add dry ingredients to wet and mix until just combined.

    4. Pour batter into 10 prepared muffin cups. Don't be afraid to fill more than ⅔ full if needed. Bake in the preheated oven for 12-15 minutes, checking with a toothpick at the end to make sure the muffins are done. Meanwhile, melt butter in a bowl and combine cinnamon and sugar in a separate, shallow bowl. I only dipped the tops and bottoms of my muffins in butter and cinnamon sugar, but if you want to dip the entire muffin, make sure that the bowl with the melted butter is the appropriate size.

    5. As soon as the muffins are done baking, dip one-by-one in melted butter and roll in cinnamon sugar. Place on a wire rack to cool.

    « Confession #42: I'm a perfectionist... Chocolate-Covered Shortbread Cookies
    Espresso powder and how to make it »

    Reader Interactions

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    1. Kathleen says

      January 01, 2012 at 4:41 pm

      I came across your Cinnamon Sugar Donut Muffin recipe via Foodgawker.com . I tried your recipe this morning for our New Years Day breakfast. And I felt compelled to tell you Thank You, these were Awesome! All the flavor of a donut, without any of the trans fat! Plus I used half sprouted whole wheat flour, added a little wheat germ, freshly grated nutmeg and twice the cinnamon and they were fantastic! Practically a health food ;~) Thanks again, I’m looking forward to checking out your other recipes. This one is definitely a keeper!

      Happy 2012, Cheers, Kathleen

      Reply
      • alexandra says

        January 03, 2012 at 9:44 am

        I'm so glad you tried the recipe and liked it! I bet freshly grated nutmeg made it extra special. Thanks for letting me know about your experience with the recipe. I really appreciate it. I hope you do come back soon to try more recipes:)

        Reply
    2. Lisa @ Sweet as Sugar Cookies says

      December 31, 2011 at 11:15 pm

      I've made this before for my family and we totally love them too. They're definitely better than donuts. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html. It'll be open till Monday night.

      Reply
      • alexandra says

        January 02, 2012 at 4:10 pm

        I agree! They're tasty and healthier! I'll try to link up before the party ends:) Thanks for stopping by and letting me know.

        Reply
    3. Natalie says

      December 30, 2011 at 11:37 am

      Anything cinn-sugar does the trick for me! So good!

      Reply
      • alexandra says

        January 02, 2012 at 4:10 pm

        Me too!

        Reply
    4. Marina {YummyMummyKitchen.com} says

      December 29, 2011 at 8:01 pm

      Oh my, these look so delicious. I would love one right now!

      Reply
      • alexandra says

        December 31, 2011 at 10:01 am

        Thanks! I don't think Cinnamon Sugar can ever be bad!

        Reply

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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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