SUGAR DONUT MUFFINS
I have to give a sweet thank-you to Karly at Buns In My Oven for inspiration of these delicious gems! There are lots of versions out there, but I happened upon hers.
Moist, cakey, slightly spicy, buttery, and rolled in sugar - I mean, really, now...how much more wonderful do we need?!
I agree with Karly - these are better as they sit. They get more dense and do have the feel of a cake donut.
I added a little lemon zest, but didn't have fresh nutmeg to grate - GASP (forgot to make my order from Penzey's one of my favorite places on earth!) so I used mace. Subtle, but very good. And I left off the cinnamon...but the butter was flowing freely.
Life is delectable!
3/4 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg or mace
3/4 cups milk
1/4 cup oil
1 teaspoon vanilla
1/4 teaspoon lemon zest
1/4-1/2 cup butter, melted
1/2 cup sugar
Preheat oven to 350 degrees. Coat 24 mini muffin cups or 12 regular-sized muffin cups with vegetable cooking spray and set aside.
In a large bowl beat the sugar and egg until light and fluffy. In a small bowl combine the flour, baking powder, salt, and spice. In another small bowl whisk together the milk, oil, vanilla and zest.
Add 1/2 of the flour mixture to the sugar mixture and stir just till combined. Stir in 1/2 the milk mixture and stir to combine. Repeat. Don't overmix.
Divide among muffin cups and bake for 12-17 minutes, depending on the size, or when moist crumbs are attached to a toothpick when inserted in the middle.
Allow to cool for a few minutes and dip tops (or the whole thing!) into the melted butter. Let absorb for a couple minutes and then roll in sugar. Cool completely. Store in an airtight container or wrap in plastic wrap.