Hubby wanted doughnuts and when he gets a craving for them, we hop in the car and go to Bauman Farms who have the best doughnuts in town. Their seasonal apple cider doughnuts are hubby’s favorite and I admit I like them too. While we are at Bauman Farms we can pick up other items like fruits and vegetables, baking mixes, nuts, books (my cookbook “From Vine to Table: The Unexpected Joy of Zucchini’s Magic” can be found on the shelf), as well as aprons, kitchen towels, jewelry, plants and so much more. So a trip to Bauman Farms is more than just to pick up doughnuts. Honest!
Now where was I? Oh yes, doughnuts. I don’t make them. I don’t have the right pan or fryer and it’s not an investment in kitchen tools I want to make. Shocker I know. So we buy doughnuts when we want them. It’s safer that way too as we can control how many come into the house and are consumed.
Doughnuts without holes are the best I can do today. Okay, so they are muffins, but with a doughnut flavor – does that count? And if I made real doughnuts, what would I have done with the holes anyway? I’ll bet there are a few of you that would be willing to tell me, right?
Well, I’ve been using this recipe for years and don’t know how it never ended up in the blog. I usually make 6 regular sized muffins and 12 mini muffins when I make this recipe. You can make a dozen regular sized muffins if you prefer baking all the same size. Sometimes when I’m having ladies over for coffee or tea, I will make 24 minis. That way everyone can try them without eating a big muffin or taking in a lot of calories.
If you like snickerdoodle cookies, you’ll like the taste of these muffins – the same flavor palate.
The dough goes together quickly.
Put into greased muffin tins.
Once baked, dip tops in butter and then cinnamon.
Minis or regular-sized muffins – the taste is sooo sweet!
You can almost taste it!
These muffins make a great dessert too! They are not just for breakfast!
From my tattered notes, it says that this recipe originated in Palm Desert, California over two decades ago.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- PREP: Preheat oven to 350 degrees. Spray muffin tins with cooking oil.
- Mix flour, baking powder, salt and nutmeg together.
- Whisk egg, milk, 1/3 cup melted butter, sugar, and vanilla.
- Mix dry and wet ingredients just until blended.
- Spoon into muffin cups (regular or mini). Bake 15 minutes or until golden.
- Remove from oven and brush muffin tops with melted butter and roll in cinnamon sugar mix.
- Serve warm or cold.