Imagine biting into a heavenly, melt-in-your-mouth treat that combines the best of donuts and muffins - without ever leaving your kitchen! These Sugar Donut Muffins are so quick and easy to make, you'll wonder why you ever bothered buying donuts from a store. In just 25 minutes, you can transform simple pantry ingredients into a batch of golden, cinnamon-sugar coated delights that will have your family racing to the kitchen. Prepare to become the breakfast hero you were always meant to be!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar for coating
- 1 teaspoon cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well combined and no lumps remain.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of melted butter, 1 large egg, and 1/2 teaspoon of vanilla extract. Make sure the melted butter has cooled slightly before adding it to the mixture to avoid cooking the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, fill each muffin cup about two-thirds full with the batter. This will allow room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the coating. In a small bowl, combine 1/4 cup of sugar and 1 teaspoon of cinnamon. Mix well to ensure the cinnamon is evenly distributed throughout the sugar.
- Once the muffins are done baking, remove them from the oven and let them cool in the tin for about 5 minutes. Then, carefully remove the muffins from the tin and transfer them to a wire rack.
- While the muffins are still warm, roll each muffin in the cinnamon-sugar mixture until they are fully coated. This will give them that delicious donut-like sweetness.
- Allow the muffins to cool slightly before serving. Enjoy your Sugar Donut Muffins fresh, or store any leftovers in an airtight container for up to 2 days!
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins.
- Make sure your butter is slightly cooled to prevent accidentally cooking the egg.
- Use a cookie scoop for perfectly uniform muffins that bake evenly.
- Roll the muffins in cinnamon-sugar while they're still warm for the best coating adhesion.
- For extra richness, you can substitute some milk with buttermilk or add a touch of sour cream.
- Store in an airtight container and consume within 2 days for maximum freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
