I came across another “donut muffin” recipe; this one is sans cinnamon. Eaten warm from the oven, I decided these were a bit lackluster; they really do need more spice (cinnamon?) In my opinion, they were actually tastier the second day. The cake was still moist and fresh tasting, and I didn’t mind the absence of spice at all. Go figure! I made a few adjustments to the original recipe, which I found on Tastespotting (scroll down the page a bit). I like the extra moistness that sour cream adds to muffins, and I knew without the cinnamon, extra nutmeg was a must. The superfine sugar had a less grittier feel on the tongue.
Sugar Donut Muffins
- ¾ cup sugar
- 1 large egg
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ cup vegetable oil
- ¼ cup milk
- ½ cup sour cream
- 1 teaspoon vanilla
- 2 TBSP butter, melted
- ½ cup superfine sugar (or regular if that’s what you have)
- Preheat oven to 375 degrees. Lightly grease muffin tin with cooking spray or vegetable oil.
- In a large bowl, beat together the sugar and egg until light in color.
- In a small bowl, whisk together the flour, baking powder, salt and nutmeg. Set aside.
- In a measuring cup, measure oil and milk, and add the sour cream and vanilla. Whisk with a fork to combine thoroughly.
- Add wet ingredients to butter/egg mixture and combine well. Dump dry ingredients on top, and mix just until combined, but DO NOT overbeat!
- Divide batter evenly into 10 wells of the muffin tin.
- Bake for 15-18 minutes, until tester comes out clean, and tops are lightly golden brown,
- While muffins are baking, melt butter in a small bowl; measure superfine sugar into another.
- When muffins are done, dip into butter, then into the sugar. Cool on a wire rack, or serve warm.
While finding the proper link to the original recipe, I came across a lemon flavored donut muffin recipe! That will go on the “To-Do” list!