My love for donuts is rivaled only by my love for my children* so when I saw this recipe at Koko Cooks I knew I had to try them because I almost always forgo the donut section in the store. Self restraint is a virtue I like to pretend I have, but the reality is, behind closed doors I could pack away half a dozen donuts on my own. For real. I’ll be honest though, I didn’t think these came out tasting like a donut, but more like a snicker-doodle in muffin form. Lightly flavored & dusted with cinnamon sugar, these come in as a close second to a donut, paired with a cup of coffee in the morning.
I doubled the recipe below and came out with 20 muffins. Kept as is, you’ll get about a dozen, depending on how full you fill the tins.
*My husband read this and wondered aloud “So you love our kids AND donuts more than me, huh?” Quick on my toes, I replied, “Of course not! I love you more than donuts and our children.” He was satisfied with this. Carry on.
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
Preheat oven to 350˚F.
- Lightly coat a muffin tin with non-stick spray.
- In a large bowl, beat together the sugar and egg.
- In a small bowl, stir together the flour, baking powder, salt, and nutmeg.
- Pour dry mixture into the egg mixture and stir to combine. Add vegetable oil, milk, and vanilla, stirring until just combined.
- Divide batter evenly into muffin tin, filling each cup about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes clean, about 17-18 minutes.
- Let cool for 10 minutes, then remove muffins from tin.
- In a small bowl, combine sugar and cinnamon. While the muffins are still warm, press and roll each one in the mixture, coating all sides with the cinnamon sugar.