When it comes to food and trying to eat healthy I sometimes get caught up in semantics. A muffin is healthier than a doughnut because they usually contain fruit, nuts, whole wheat, whatever. A doughnut doesn’t have anything going for it besides its deliciousness. If you’re like me and try to convince that little angel on your shoulder that it’s okay to indulge, just tell your the angel that this doughnut is a muffin and it’s totally okay!

Seriously, this is yummy! I have one idea that I’m going to try next time to up the yum factor, but in the meantime you’ll have absolutely not problem enjoying these as they are. On the inside they are a lovely, soft and airy cinnamon muffin, but on the outside they are totally a sugary doughnut and that just makes the morning that much better.

This one was all mine. It’s good to be the photographer in charge, I can eat the props!

Makes 12 muffins.

Cinnamon-Sugar Doughnut Muffins


For the muffins:

  • 1 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/3 cup oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup milk

For the Cinnamon Sugar Topping:

  • 1/4 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 Tbsp cinnamon

Preheat the oven to 350 F. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon. In a separate, large bowl, combine oil, sugar, egg, and milk.

Add dry ingredients to wet ingredients and stir only to combine.

Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.

Bake at 350 F for 15 to 20 minutes.

Run a knife around the sides of the muffin and shake them out of the pan while still hot.

Melt butter in a bowl. Combine the sugar and cinnamon in another bowl.

Dip muffins in butter, then into the cinnamon-sugar mix. Let cool.

Source: Can You Stay For Dinner?


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