Donut MuffinsSo this is not exactly the recipes asked for...but bear with me and you will be glad! My kids were begging for a trip to the bakery for donuts (which I declined). Rather than be a complete stick in the mud, I suggested we make muffins instead. This idea was met with great joy. We searched for a suitable recipe that would feel like a trip to our favorite donut shop. I stumbled upon one that I modified for a delicious result. The kids were THRILLED and declared them better than donuts.
We enjoyed them hot from the oven, but I'm certain they will also be delicious later. We worked together to make the muffins and then to dip them in melted butter and cinnamon sugar - they were so proud of their efforts.
These could very easily be changed to various flavors using different extracts, zests, fruits, nuts, and spices. So many possibilities! You could also make them almost like donut holes by using a mini muffin pan. (I doubled this recipe since I feel like I'm feeding an army most days, so this will be our Valentine's Day breakfast in addition to our Valentine's Eve treat.)
Preheat oven to 425 degrees F. Grease muffin pan or line with muffin papers.
Cream the butter, oil, and sugars with a mixer until light and fluffy. Add the eggs and vanilla and beat until smooth. Using a wooden spoon, mix in the baking powder, baking soda, cinnamon plus, and salt. Alternate flour and milk additions and continue mixing with spoon until fully incorporated. Fill each muffin slot almost full. Bake 15-17 minutes until toothpick inserted comes out clean and muffins are light brown.
While still hot from the oven (but cool enough to handle), dip the tops in melted butter and then in the cinnamon sugar blend. ENJOY.
Makes 12 muffins
**This is a spice blend I purchase and love through Pampered Chef which has a variety of spices and some orange zest, but plain cinnamon, nutmeg, pumpkin pie spice, apple pie spice or your own mix of spices will be perfect.