Thursday, September 3, 2009

Gimme some sugar...


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, 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 egg
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.


  1. These sound and look so delicious! YUM!

  2. I am so making these for the hard working men in my life tomorrow for a sweet and lazy Saturday morning breakfast! I may even set my alarm clock.

  3. So glad you liked them! They really are dangerous little things, aren't they?

  4. Sooooo, I did set my alarm clock! But to be perfectly honest with you, I hit the snooze button. But only three times! Then I got right to it. I didn't bother making the cute little mini's, although nor did I go for my GIANT muffin tin.. I made the standard one dozen to a tin size pan. Turns out that three of those is one man-sized breakfast serving. They loved them! Said I could get up tomorrow and do it again if I wanted.. and I just might. Because they are GONE.

  5. Made these today. It was our "weekend project" Here are the results

    We enjoyed them WAY to much.

  6. These look SO delicious. I'll have to make them for my family and soon. It definitely looks like something my son would enjoy. Thanks for sharing!

  7. i love doughnuts...these look delicious!

  8. Can you just post pics without the ugly black edges? Because they really detract from the food. Thx.

  9. Wow! I just made these!
    They're so quick and easy and deliciously sinful.
    I ran out of vanilla extract so i substituted with almond extract a little different taste but still yummy!
    Thanks for sharing this!

  10. Wonderful, thanks for the recipe. I used 1/2 sugar and 1/2 Splenda for the muffins themselves. Also, I used orange zest (1 tsp) instead of lemon zest. Baked for 15 minutes in regular-sized muffin tin and were perfect.

  11. Hey Linda,

    I just got another pingback for this post on my blog, but it's from a different site, same post as yours. Thought I'd let you know it looks like someone stole your post along with your photos. The URL is

    I hate when people steal blog content!

  12. Karly...thanks for the head's up. I got one from them for the almond cheesecake, too.
    I'm very new to this and don't know how to keep it from happening. Any ideas?...I do watermark my photos, but don't know how else to do it.