Tuesday, March 29, 2016

Baked Donut Muffins

Yummy note: Holy cow, stop and drop what you are doing now, and make these guys. Baked donut mini muffins are amazing. We whipped up a batch for breakfast, and by the end of the day, I think they were all gone, as they were heavenly. We couldn't stop eating them, the sugary and spice flavor really hit the mark with what a donut should taste like. The nutmeg was the real flavor winner in this recipe and shouldn't be replaced with another spice. What was even better, this particular recipe was easily adapted to be dairy-free for my allergy kiddos, so they could enjoy it, too.

Baked Donut Muffins

Muffin Batter: 
1/2 cup of sugar
1/4 cup of butter, melted
3/4 tsp of ground nutmeg
1/2 cup of milk
1 tsp of baking powder
1 cup of all-purpose flour

1/4 cup of butter, melted
1/2 cup of sugar
1 tsp of ground cinnamon

Preheat oven to 375 degrees. Mix 1/2 cup of sugar, 1/2 cup melted butter, and nutmeg in a large bowl. Stir in the milk and add in the baking powder and flour until just combined. Spray or grease a mini-muffin tin. Fill the prepared mini muffin tins about half full. Bake in the preheated oven for about 15 to 20 minutes or until they start to brown on top. While donut muffins are baking, melted the other 1/4 cup of butter in a small bowl. In a separate bowl, or brown lunch bag, mix together the other 1/2 cup of sugar with the cinnamon. When muffins are done baking and cool enough to touch, dip each muffin lightly in the melted butter and coat in the cinnamon and sugar goodness. You can also shake them up in a brown bag for evenly coated yumminess.

This makes about 24 mini muffin donut bites.


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