I love these muffins. They are amazing and they really do taste like cake donuts. These are a go-to breakfast staple, great for bake sales and taking to parties or the office and are a yummy dessert or snack, too. They are super easy to make--I whisk together the wet ingredients and then do the rest with a wooden spoon or spatula.
Another recipe from Jean Childress' Country Kitchen Muffin Cookbook, they are traditionally made with a cinnamon sugar topping. I opted to change it up one time when visiting my sister. I told her I would make these for breakfast, but since she doesn't like cinnamon (she's aware that she is weird), she asked if I could put chocolate frosting on them. Since that's my favorite cake donut, I thought it was an excellent idea. Ever since, I usually make about half with cinnamon sugar and half with frosting and sprinkles.
|Wow, that's a pretty terrible shot. Sorry!|
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup butter, melted
1/2 cup sugar plus 1 1/2 teaspoons cinnamon
Cream oil, sugar and egg.
Sift flour, baking powder, salt and nutmeg.
Add flour mixture to creamed mixture alternately with milk and combine.
Pour batter into a greased muffin pan.
Bake at 400 degrees F for 20-25 minutes. Immediately remove from pan and place on wire racks.
Combine sugar and cinnamon in a shallow bowl.
Roll the tops in melted butter, then in cinnamon sugar.
Optional: Spread prepared frosting on muffin tops and garnish with sprinkles.
Makes 12 muffins.
The Cookie Princess