Donut Muffins
Prepare to embark on a flavor-packed journey that will awaken your taste buds and transport you to breakfast bliss. Today, I'm sharing with you my beloved Donut Muffins recipe. These little gems are the epitome of perfection—a delightful fusion of fluffy muffins and the irresistible charm of donuts. Join me in the kitchen as we uncover the secrets to creating these heavenly treats that will have you coming back for seconds, thirds, and beyond.
Equipment
- oven
- 6 cup jumbo muffin tin (or 12 cup standard)
- 1 small bowl
- 1 large bowl
- 1 separate bowl
- 1 toothpick
Ingredients
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 2 cups whole wheat pastry flour
- ¼ cup light brown sugar, firmly packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 cup unsweetened applesauce
- ½ cup skim milk
- 2 tablespoons pure maple syrup
- 2 tablespoon canola oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick cooking spray (or use paper liners); set aside.
- Combine the sugar and cinnamon well in a small bowl and set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and cinnamon; stir until well combined
- In a separate bowl, combine the applesauce, milk, maple syrup, oil and lemon juice and whisk together well. Add the wet ingredients to the dry and mix until until everything is just combined and moist.
- Divide the batter evenly between the muffin cups and sprinkle the top of each with the cinnamon-sugar mixture.
- Bake for 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for at least 10 minutes before removing them from the pan.
Video
Notes
These donut muffins are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. Simply warm them in the oven or microwave for a few seconds before serving.