In our house, Sunday mornings typically consist of late mornings and donuts. Since the baby, the first on that list has become a distant memory. Thank goodness for the sweet glazed treats to make up for sleep deprivation. This week, I couldn’t quite wait until Sunday. With a guest making a quick visit to see the baby, a bite-sized treat that boasts a semblance to donuts was on the menu.
First, this is a quick and easy recipe. This recipe came together so fast that I actually made it while baby-wearing. I wanted to try this recipe actually, but I wanted to go with the recipe used here with fewer ingredients and a shorter preparation time.
Second, this is a keeper. I couldn’t have been more pleased with the result. Neither could my guest – or Binks – who ate all 24 pieces. I was able to get my hands on 5 of them. These donut muffins have a denser crumb than your actual yeast donuts, but still remain light and fluffy. So light that you can actually grab and pop a lot of these in your mouth before realizing that you’ve made it through half the batch. Next time, I’m going to double the recipe in the hopes to avoid that who’s-going-to-take-the-last-piece look I saw Binks give our guest.
- yields 24 mini muffins
- adapted from Allrecipes
- 1/2 cup white granulated sugar
- 1/4 cup butter, melted
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1/2 cup milk
- 1 tsp baking powder
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 1/2 cup white sugar
- 1 tsp ground cinnamon
- Preheat oven to 375F. Grease 24 mini-muffin cups.
- Mix together the 1/2 cup sugar, 1/4 cup melted butter, and nutmeg together in a large bowl.
- Add the vanilla extract and milk, and stir to combine.
- Mix in the baking powder and flour. Don’t over mix. Just mix to incorporate all ingredients.
- Fill each muffin cup halfway.
- Bake for 15 minutes.
- While the muffins are baking, mix the sugar and cinnamon in one bowl. Set up the bowl of melted butter next to it.
- Once the muffins are done, remove from the oven and dip each muffin in the melted butter. Once in the butter, mix in the cinnamon sugar to coat. Repeat with remaining muffins.