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We don’t do diets or crazy New Year’s resolutions we can’t hold at our house. Why torture yourself? I believe very strongly that if you eat a well balanced diet and live a healthy lifestyle none of this is necessary. That’s why we are able to indulge here and then.
Yesterday I baked these irresistible cinnamon sugar donut muffins for when some of my German friends stopped by for coffee and cake in the afternoon ( I know, that’s a very German thing). I was short on time, but still wanted to serve something home baked. Cinnamon sweetness in a moist and light crumbed muffin was devoured by everybody. The two muffins you see in the picture where the only leftovers the next morning. Right after I shot my pictures they vanished as well.
These cinnamon sugar donut muffins are an absolute keeper recipe I would highly recommend for you to bake a soon as possible. Enjoy and my best wishes to you and your families for 2013!!
| Cinnamon Sugar Donut Muffins |
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- 1¾ cups (212 g) all-purpose organic flour
- 1½ tsp baking powder, Kirsten used 1¼ tsp(6 g)
- ½ teaspoon Kosher salt
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ⅓ cup melted unsalted organic butter
- ¾ cup (150 g) organic sugar
- 1 large organic egg, at room temp.
- ¾ cup (65 g – 188 ml ) milk
- For the Coating:
- ½ cup (113 g) unsalted, organic butter, melted
- ¾ cup (150 g) organic sugar
- 1 teaspoon cinnamon
- Preheat convection oven to 350 F. Line 12 muffin cups with muffin liners.
- Mix all the dry ingredients (flour through cinnamon). Set aside.
- Mix all the wet ingredients (butter through milk, incl. sugar).
- Add wet ingredients to dry ingredients and stir until just combined.
- Distribute the batter evenly among the 12 muffin cups.
- Bake for 18 – 22 minutes.
- In the meantime mix sugar and cinnamon for the coating.
- Brush fresh and still hot baked muffins with melted butter and roll in sugar-cinnamon mixture.
- Let cool.
Adapted from Sweet Pea’s Kitchen.
{ 23 comments… read them below or add one }
ach, darauf hätte ich jetzt Hunger!
One of my favorite combinations! I would rather have a muffin or a doughnut for my breakfast instead of eggs and these look amazing. I know my grands will love them too when they come for a visit, XOXO
They do look good.
Merle…..
Yum! I’ve had another version of these on my list, they look amazing!
I love these and have done something similar. The best taste ever! Thx for reminding me about them.
As always, such nice photos Kirsten. I wish I had one of these for breakfast.
Hi,
I just made these and they turned out delicious. Just a question though – my batter was the consistency of cookie dough?!? I only mixed for about 30 seconds. I had to divide the dough into the cups with a ice cream scoop. I’m not sure if that was supposed to happen – yours look so light and fluffy.
Either way, they tasted very delicious. Thanks for the recipe. I’m going to attempt again
Forget it. Lol. I know what I did wrong …. 1 extra cup of flour
. Duh!
That’s funny! Well, I am glad you could solve the problem and that you liked the muffins anyway. Happy Baking. Kirsten
These look so pretty and delicious!
if you dont have a convection oven does it not work?
Teddie, No, the recipe works also in a normal oven. You just have to adjust the temperature and baking time accordingly.
Can you please be more specific as to the temp and cooking time for us non-convection oven people? ;p
Made them just an hour ago, the are amazing!!!
These look delicious! I am going to make them for my boyfriend’s family in the morning
Can’t wait to taste.
i’m so thrilled i happend upon your foodie blog. With your recipe for French ‘fondant ala aux poires’ (French cake with pears) you have transformed a hapless cook into well, a much better one! the family now respects me…thank you. PS. your recipes are unique, fresh, simple and good for you. I’ve not even heard of many of these.
bitte!
erika
Do u have to use organic?
Taylor, I prefer to use organic ingredients whenever I can. It is totally up to you to use what you like.
So easy and delicious and yes these muffins taste like donuts!
Just made this literally five minutes ago, and they are super tasty! Great recipe!
These would be yummy with a dollop of jam baked into the middle too! Can’t wait to make them!
Do you know what the bake time might be for mini muffin size? I’m making these for a friend’s baby shower tomorrow, and she requested them in mini size. Thanks!
Just made these with the addition of raspberry jam squeezed into the centre. Fabulous