Muffin Tin Doughnuts Recipes
DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
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- Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely., In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, nutmeg, salt, and vanilla., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined., Spoon the batter evenly into the prepared pan, filling the cups nearly full., Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean., Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
- While they're cooling, melt the butter for the topping (this is easily done in the microwave)., Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar.
- Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar., Serve warm, or cool on a rack and wrap airtight.
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