Donut muffins, take 2,456.
I never tire of these little lumps of deliciousness. I mean, not only are they really good and easy to make, but they’re such a conversation piece. The debate still continues: is it a muffin, or a donut? Its not fried and has no hole, so it can’t be a donut right? But yet, they taste like donuts, not muffins. Hmm… its a question that will go down in history along with the likes of “Are you a good witch, or a bad witch?” or “What came first, the chicken or the egg?”
And this time, the pictures came out so much better than last time.
In case you’re too lazy to click on a link; here’s how you too can make these little baking anomalies.
Get this shit together for the muffins:
- 1/3 cup oil
- ½ cup sugar
- 1 egg
- 1 ½ cups flour OR 1 ½ cups gluten-free flour (i.e. Bob’s Red Mill gluten-free flour) + 2 tbsp xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup milk
and this for the Cinnamon Sugar topping:
- ½ cup sugar
- ½ cup butter, melted
- ½ teaspoons cinnamon
- Preheat the oven to 350° degrees. Grease a muffin pan, don’t use paper liners because you’re going to want to dump these out hot and get started coating them in sugar.
- Then, cream the oil, ½ cup sugar, and egg in a medium bowl.
- In a small bowl, mix the flour, baking powder, salt and nutmeg together. Alternate adding the flour mixture and the milk to the creamed mixture, making three additions of flour mix and two of milk.
- Spoon the batter into the greased muffin tin, about 1/2 full and bake for 20 minutes. Immediately remove muffins from pan when done and roll (or dip) in melted butter, then roll in cinnamon and sugar.
Oh- and by the way, its my opinion that these are much better day two, so double the recipe and wait. You’ll see. The flavor comes together so much better.