Want a fresh donut but don't want the bother?
Have a donut muffin! All the yum of a cake donut, and about a quarter of the time to make.
Batter:
1/4 cup butter, softened
1/4 cup veggie oil
1/2 cup white sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg (1/4 tsp more if you like it nutmeg-y)
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups AP flour
1 cup milk
Topping:
3 tablespoons melted butter
3 tablespoons cinnamon.sugar mix
Cream butter, oil and sugars until smooth. Add eggs, beating to combine. Add baking powder, soda, salt, nutmeg and vanilla, stir in. Add flour and milk alternately, beating until batter is well-combined and smooth. Spoon into well-greased muffin tin, or tin with muffin papers.
Bake at 425º for 15-17 minutes. Muffins will be pale golden brown, and your cake stick should come out clean when you poke them. Let cool until you can handle them, then brush with (or dip in) melted butter, then cinnamon sugar mix. Serve while still warm.
With my muffin scoop, this recipe make 15 muffins.
Batter:
1/4 cup butter, softened
1/4 cup veggie oil
1/2 cup white sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg (1/4 tsp more if you like it nutmeg-y)
3/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups AP flour
1 cup milk
Topping:
3 tablespoons melted butter
3 tablespoons cinnamon.sugar mix
Cream butter, oil and sugars until smooth. Add eggs, beating to combine. Add baking powder, soda, salt, nutmeg and vanilla, stir in. Add flour and milk alternately, beating until batter is well-combined and smooth. Spoon into well-greased muffin tin, or tin with muffin papers.
Bake at 425º for 15-17 minutes. Muffins will be pale golden brown, and your cake stick should come out clean when you poke them. Let cool until you can handle them, then brush with (or dip in) melted butter, then cinnamon sugar mix. Serve while still warm.
With my muffin scoop, this recipe make 15 muffins.