Baked Donut Muffins are the delightful treat that combines the best of both worlds: the fluffy texture of muffins and the sweet flavor of donuts. The muffins are perfect for breakfast or a snack, making them a versatile addition to your baking repertoire.
If you’re looking to make substitutions, feel free to swap out the margarine for butter for a richer flavor, or use a plant-based milk if dairy is a concern. Also, nutmeg can be replaced with allspice for a different spice profile. Always check that your baking powder is fresh to ensure the muffins rise beautifully; stale baking powder could ruin your fluffy dreams. For those with allergies, be cautious of cross-contamination when using shared equipment.
Muffins & Cupcakes
Baked Donut Muffins Recipe
Ingredients
- 1/3 cup margarine, softened
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 cups flour
- cinnamon sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together 1/3 cup softened margarine and 1 cup sugar until light and fluffy.
- Beat in 1 egg until fully incorporated; it will add moisture and richness.
- In another bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup milk, starting and ending with the dry.
- In a greased 12-muffin pan, fill each cup about 2/3 full with the batter for the perfect muffin rise.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean; keep an eye on them as ovens can vary.
- As soon as they’re done baking, but while still warm, roll the tops of each muffin in cinnamon sugar for that irresistible crunchy sweetness.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: