Sugar Donut Muffins
These fluffy little muffins taste like old-fashioned donuts, but are baked instead of fried. The make a perfect treat any time of the day.
These mini donut muffins are one of my favorite recipes. I recently went to a really fun BBQ/game night party and brought these sugar donut muffins for dessert.
I’m going to keep this post relatively short. I’m pretty exhausted after being at San Diego Comic Con for the past four days. Waking up at 4am, walking more than 10,000 steps a day, trying to get through all the insane crowds, it really takes a toll. When I’m fully recovered I’ll share a few pictures. Some of the highlights of my weekend included getting sketches from Tokidoki artist Simone Legno, winning one of the coveted LEGO mini figures raffled away, taking pictures with Game of Thrones actor Isaac Hempstead-Wright (Bran Stark), riding in the Gotham PD cab, and watching Jim Lee live sketch.
Finally this year, I seem to be (sort of) getting over being completely star struck when I see a celebrity now. I used to be unable to think of anything to say, or I would just be gushing about how much I liked them, but this year I managed to behave semi-normally.
It’s been a while since I made these, but they were as delicious as I remembered. Light and fluffy and they taste like old fashioned donuts but are healthier because they are baked instead of fried.
The best thing is, you can mix the batter in one bowl and by hand. I love it when I don’t have many dishes to clean up after.
- 3/4 cup granulated white sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking power
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup fat free milk
- 1 tsp vanilla extract
- additional 1 cup granulated white sugar for rolling
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease mini muffin tin with cooking spray.
In a large bowl, whisk together sugar and egg until combined. Add in remaining ingredients and whisk until batter is smooth.
Fill each mini muffin cup about 3/4 full.
Bake for 10-11 minutes. Let muffins cool. Put 1 cup sugar in a Ziploc bag and add a few muffins in at a time, rolling them around until completely coated in sugar. (You can also add 1 tsp cinnamon to the sugar mixture if you want a cinnamon sugar mix)