Cinnamon-Sugar Doughnut Muffins
You won't quite believe these aren't doughnuts, as these muffins" check all the fried dough boxes, including an irresistible cinnamon-sugar coating.
- Serves: 32 persons
- 1 ½cups all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon fine sea salt
- 1teaspoon nutmeg
- 6tablespoons vegetable oil
- ¼cup light brown sugar, packed
- 1 ¼cups granulated sugar, divided
- 2teaspoons pure vanilla extract
- 1large egg
- ½cup whole milk
- 4ounces (1/2 cup) unsalted butter, melted
- 1tablespoon ground cinnamon
Step 1Gather the ingredients. Preheat the oven to 350 F and lightly grease two twelve-cup mini muffin pans with cooking spray or softened butter.
Step 2Sift the flour, baking powder, baking soda, salt and nutmeg into a medium bowl and then whisk to insure everything is fully incorporated.
Step 3In a large bowl, whisk together the oil, brown sugar, 1/4 cup of the granulated sugar and the vanilla.
Step 4Add the egg and whisk until combined.
Step 5Add the dry ingredients in three installments, alternating with the milk, beginning and ending with the dry.
Step 6Place a tablespoon of batter in each muffin cavity.
Step 7Bake for about 8 minutes, rotating the pan at the halfway point, The muffins are done when a toothpick comes out clean or with a moist crumb or two.
Step 8Meanwhile, place the butter in a small, shallow bowl. Place the sugar and cinnamon in another small shallow bowl and whisk to combine.
Step 9As soon as the muffins are cool enough to handle, remove them from the pan and refill the cavities with the remaining batter.
Step 10Begin dunking the baked "doughnuts" in the butter, then rolling them in the cinnamon-sugar mixture. Transfer the coated holes to a wire rack. Let cool briefly and enjoy.