Cinnamon Doughnut Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 10 servings
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario
Ingredients
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1-3/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cinnamon
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3/4 cups sugar
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1/3 cup canola oil
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1 large egg, room temperature, lightly beaten
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3/4 cup 2% milk
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10 teaspoons seedless strawberry or other jam
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TOPPING:
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1/4 cup butter, melted
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1/3 cup sugar
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1 teaspoon ground cinnamon
Directions
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1.
Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
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2.
Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes.
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3.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
Nutrition Facts
1 each: 288 calories, 13g fat (4g saturated fat), 36mg cholesterol, 240mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.
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