Donut Muffins
Tender and flaky, these treats are easy and delicious!
Course
Breakfast
Servings
Prep Time
12
Muffins
10
Minutes
Cook Time
15
Minutes
Servings
Prep Time
12
Muffins
10
Minutes
Cook Time
15
Minutes
Ingredients
1/4
cup
butter
1/4
cup
vegetable oil
1/3
cup
white sugar
1/2
cup
brown sugar
2
large eggs
1 1/2
teaspoons
baking powder
1/4
teaspoon
baking soda
3/4
teaspoons
Penzey’s nutmeg
3/4
teaspoons
salt
1
teaspoon
Penzey’s pure vanilla extract
2 2/3
cups
all purpose flour
1
cup
Vitamin D Milk
Topping
3
Tablespoons
butter, melted
3
Tablespoons
Penzey’s White Vanilla Sugar
1
teaspoon
Penzey’s cinnamon
(or to taste)
Instructions
Preheat oven to 425 degrees.
Lightly grease standard muffin tin with cooking spray, or if using liners, spray those.
In medium bowl, combine butter, oil and sugars until creamy.
Add eggs, beating well.
Stir in baking powder, baking soda, nutmeg, salt and vanilla.
Stir flour into batter alternately with milk, beginning and ending with flour, making sure everything is mixed well.
Spoon approximately 1/4 cup batter into muffin tin (until almost full)
Bake for approximately 15-17 minutes, or until lightly golden brown and toothpick inserted into center comes out clean.
Remove from oven and let cool for 5 minutes.
Using a basting or pastry brush, lightly brush the top of each muffin with butter, then sprinkle cinnamon~sugar over the sides and top.
Recipe Notes
Adapted from
King Arthur
*
Penzey’s Spices
can be found online or in a store near you.
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