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
1 cup plain yogurt
⅔ cup brown sugar
4 tablespoons oil (I used olive oil)
1 teaspoon vanilla
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.