A delectable recipe for Sugar Donut Muffins. A soft and tender cake muffin with a crusty coating of sugar on the outside that will melt in your mouth like a little bite of heaven.
They fast became a favorite at the very moment I bit into them for the first time, still warm…donut muffins are my new BFF. Best Friends Forever. I can’t rave enough over them. They’re insanely good. And totally addicting.
I made mini muffins out of them so the sugar coating would be a part of each and every bite. I made four different coatings: plain sugar, cinnamon sugar, powdered sugar, and coconut. I had a hard time getting the coconut to stick, my favorites were the sugar and cinnamon sugar.
The sugar surrounds the fluffy sweet insides with this thin, crispy coating that is akin to biting into a cake doughnut, only better.
Indescribably, undeniably better.
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 (low fat is fine)
1 tsp vanilla extract
1/2 cup sugar, for rolling
The possibilities for toppings and fillings are endless. I‘d love to make a toasted coconut one with a glaze or an apple-filled crumb or a maple glazed bacon walnut version. What kind would you make?
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