Doughnut Muffins

Glorious. That is what these muffins are.

Do not be fooled by their muffin shape. 

These taste like giant cake doughnut holes.

Oh, and by the way, they are super-duper easy.

I'm pretty sure they're like the best kept secret in breakfast foods.

Aside from bacon of course...but that's no secret.

 I'm sure they would be great all golden delicious like this.

 But I'm all about rolling them in powdered sugar...

...or brushing them with butter and rolling them in cinnamon sugar

Or both. Why not?

Serve these warm, and they are simply heaven. The cinnamon sugar ones are reminiscent of Trish's Mini Doughnuts on Pier 39. They fill the kitchen with that warm, comforting fresh doughnut smell. They are a must try. Seriously, you should drop what you're doing and make them right now. You won't regret it.


Doughnut Muffins
adapted from Mac & Cheese Review
makes 1 dozen

For Muffins:
3/4 c. sugar
1 large egg
1/4 c. vegetable oil
3/4 c. milk
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg

For Topping:
2 Tbs. butter, melted
Confectioners' sugar & cinnamon sugar for rolling

Lightly grease a muffin tin with nonstick cooking spray.

In a large bowl, beat sugar and egg on medium-high until fluffy and light in color, about 1-2 minutes. Add vegetable oil, milk and vanilla; stir to combine.

Whisk together flour, baking powder, salt and nutmeg. Add to sugar mixture and stir until just combined.

Fill muffin cups 3/4 full and bake at 350 for 18-20 minutes, until puffed and golden. Run a knife around any that are sticking, let cool for 5 minutes before removing to wire rack to cool for additional 10 minutes.

For powdered sugar muffins, simply roll in sugar until coated, shake off excess.

For cinnamon sugar muffins, brush with butter then roll in cinnamon sugar.