Name: My Easy Donut Muffins Taste Like an Old-Fashioned Donut Without the Frying
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 1 cup (200g) granulated sugar; 3/4 cup (170g) sour cream; 1/4 cup (57g) unsalted butter, melted and cooled slightly; 1/4 cup (50g) neutral oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter, melted; 1/3 cup (67g) granulated sugar; 1 teaspoon ground cinnamon

My Easy Donut Muffins Taste Like an Old-Fashioned Donut Without the Frying

Enjoy the nostalgic taste of old-fashioned donuts without frying in this easy donut muffin recipe. Each one is coated in crunchy cinnamon sugar.

45 min total 15 min prep 20 min cook 12 301 cal

Instructions

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1 Arrange a rack in the center of the oven. Lightly grease a 12-cup muffin pan.
2 In a large mixing bowl, whisk together the flour, baking powder, nutmeg, salt, and baking soda.
3 In another mixing bowl, whisk together the sugar, sour cream, butter, oil, eggs, and vanilla extract until smooth. Add the flour mixture to the sour cream mixture, and mix with a silicone spatula just until combined. Don’t overmix.
4 Divide the batter evenly among the muffin cups. They should be about 3/4 full, depending on your pan. Bake until the tops are lightly golden around the edges and a toothpick inserted into the center of a muffin comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of each muffin to release them from the pan and place them on a wire rack to cool slightly.
5 As soon as the muffins are cool enough to handle comfortably, about 5 minutes, combine the sugar and cinnamon in a wide shallow bowl. Working with one muffin at a time, use a pastry brush to coat each muffin with the melted butter. Place each muffin in the cinnamon-sugar mixture, and turn to coat evenly. Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!