Cinnamon Doughnut Muffins
Yield: 9 standard-size muffins
I do believe these are the closest non-fried sweet you will find to a real doughnut.
Ingredients
1.75 c. all-purpose flour
- 1.5 tsp. baking powder
- .5 tsp. salt
- .5 tsp. ground nutmeg
- .25 tsp. ground cinnamon
- .75 c. sugar
- ⅓ c. canola oil
- 1 large egg lightly beaten
- .75 cup milk
- Jam – I recommend Raspberry Blackberry Freezer Jam but any jam will do
- 1.75 c. all-purpose flour
- 1.5 tsp. baking powder
- .5 tsp. salt
- .5 tsp. ground nutmeg
- .25 tsp. ground cinnamon
- .75 c. sugar
- ⅓ c. canola oil
- 1 large egg lightly beaten
- .75 cup milk
for the topping:
- .25 c. butter melted
- ⅓ c. sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. In a small bowl, combine sugar, oil, egg, and milk Stir wet ingredients into dry ingredients just until moistened.
- Spray muffin cups with cooking spray, or line with paper liners. Fill cups half-full with muffin batter. Place 1 teaspoon jam on top, in the very center. Cover jam with enough batter to fill muffin cups three-fourths full.
- Bake for about 20 minutes, or just until a toothpick comes out clean.
- Place melted butter in a small bowl. Combine sugar and cinnamon in another small bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar.
- Serve warm. These really were best the day they were made.
Notes
Slightly adapted from Taste of Home, recipe originally published in Country Woman(1995) from Sharon Pullen of Alvinston, Ontario – also featured on Noble Pig.
Nutrition Information:
Serving: 1 Calories: 493kcal Carbohydrates: 67g Protein: 5g Fat: 23g Saturated Fat: 5g Polyunsaturated Fat: 17g Cholesterol: 58mg Sodium: 502mg Fiber: 1g Sugar: 44g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.