Donut Muffins Recipe

Name: Donut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup sugar; 1 large egg; 1 1/2 cups all-purpose flour; 2 tsp baking power; 1/4 tsp salt; 1/4 tsp ground nutmeg; 1/4 cup vegetable oil; 3/4 cup milk; 1 tsp vanilla extract; 2 Tbsp butter, melted; 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

Servings: persons

3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

1
Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
2
While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup sugar, 1 large egg, 1 1/2 cups all-purpose flour, 2 tsp baking power, and more.

Yes, Donut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Donut Muffins

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