Best Sugar Donut Muffins Recipes

Sugar Donut Muffins image

Provided by Sassy in da South

Categories < 30 Mins

Time 28m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 350 degrees. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg.
Pour into egg mixture and stir to combine.
Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Mini Powdered Sugar Donut Muffins - Sally's Baking Addiction image

Provided by @MakeItYours

Number Of Ingredients 11

1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)*
1 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (120ml) milk, at room temperature*
3 Tablespoons (45g) unsalted butter
1 cup (120g) confectioners' sugar

Steps:

Preheat oven to 350°F (177°C). Spray mini muffin pan with cooking spray. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. On medium speed, beat in the egg and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. (Mixture may appear curdled- that's ok.) Add the flour, baking powder, cinnamon, and salt. Beat on low speed and with the mixer running, slowly pour in the milk and beat on low until combined. The batter will be thick.
Spoon batter into mini muffin wells filling 2/3 full.
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean or when lightly poked, the donut muffin bounces back. Remove from the oven and cool in the muffin pan for 5 minutes.
As the donut muffins cool, prepare the topping. Melt butter in a heatproof bowl in the microwave or melt over low heat on the stove. Pour the confectioners' sugar in a medium bowl. Lightly dunk a muffin (they can still be warm at this point) in the melted butter. Submerge in the confectioners' sugar to coat the surface generously. Set upright on cooling rack and repeat with remaining donut muffins.
Donut muffins taste best eaten on the same day. Cover leftover donuts and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.

SUGAR DONUT MUFFINS image

Categories Muffin

Yield 12 muffins

Number Of Ingredients 12

3/4 cup sugar
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
2 tbsp melted butter, for dipping
1/2 cup sugar, for rolling
1 tbsp cinnamon, for rolling

Steps:

Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar, oil, milk, egg, and vanilla until smooth. In another bowl (or a food processor) mix the flour, baking powder, salt, and nutmeg. Add the dry mix to the liquid and stir just enough to bring together. Do not overmix. Pour into muffin tins, filling each about 3/4 full. Bake for about 15 minutes until tester comes out clean. Melt the butter in a small bowl in the microwave. Stir together sugar and cinnamon in another small bowl. When the muffins are done allow to cool for a few minutes, until you are able to handle them easily. Dunk the tops of the muffins in the melted butter and then the cinnamon-sugar mixture.