Sugar Donut Muffins Recipes

Steps:

• Preheat oven to 350 degrees. Lightly grease a muffin tin with cooking spray or vegetable oil.
• 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.
• 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.

Steps:

• For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
• Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
• For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
• Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Steps:

• 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. , 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. , 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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.

Steps:

• Set the over at 375 degrees.
• Butter a 12-cup muffin tin and set aside.
• In a large bowl, whisk the flour, sugar, baking powder, and salt just to blend them.
• In another bowl, whisk together the egg, oil, buttermilk, and sour cream.
• Add the buttermilk mixture to the flour mixture.
• With a wooden spoon, stir until the mixture is combined.
• Spoon the batter into the muffin tins, filling each right up to the top.
• Bake the muffins for 20 minutes or until they are firm and golden and a skewer inserted into the center comes out clean.
• Let the muffins cool in the tin for 5 minutes.
• To make the coating:.
• In a small saucepan melt the butter.
• In a large shallow bowl, combine the sugar and cinnamon.
• Stir well.
• While the muffins are still hot, turn them out of the tin.
• Brush each muffin with melted butter.
• Roll in the cinnamon-sugar mixture.