Baked Sugar Donut-Muffins are light, spongy, sugary and just plain yummy! I saw a recipe for baked sugar donuts on Pinterest. The donuts looked so good! Donuts usually don't interest me, but these donuts were calling me! I changed the recipe slightly so that it is dairy-free and I added a little more vanilla. I love vanilla!
I don't have a donut pan, so I thought I would try them in a muffin tin. My plan was to get a donut pan if we liked the recipe, but it works so well in muffin tins that I probably won't be buying a donut pan after all! So, I call these delicious treats donut-muffins!
I first tried them in a regular size muffin tin. It made a dozen muffins. They tasted as good as I expected! Then, I thought I would try them in a mini-muffin tin. The recipe makes 72 mini-muffins. I prefer the mini-muffins because they are bite-size. They do take longer to make because of the time it takes to fill each mini-muffin cup, plus the time it takes to sugar coat each mini-muffin. Mini-muffins are great when you want just a little bite of something sweet.
The donut-muffins are great for breakfast, a snack or served as dessert. I tested freezing the donut-muffins and they freeze well, too! After freezing, the sugar coating isn't as noticeable, but you still get the sweetness.
I hope you enjoy the Baked Sugar Donut-Muffins!
Baked Sugar Donut-Muffins
- 1/4 cup vegetable oil
- 1/2 cup Almondmilk
- 1 teaspoon white vinegar
- 2 jumbo eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- Preheat oven to 350F.
- Beat the eggs in a bowl large enough to hold all of the ingredients.
- Measure the almondmilk into a separate container and add the white vinegar. Let rest a couple of minutes.
- Add the oil and vanilla to the egg mixture. Mix well.
- Add the almondmilk mixture to the egg mixture. Mix well.
- Add the sugar, salt and baking powder to the egg mixture. Mix well.
- Add the flour and mix until smooth.
- Fill the greased muffin tin 1/2 - 1/3 full.
- For a regular size muffin tin, bake for 15 minutes or until a toothpick inserted into a muffin comes out clean. For a mini-muffin tin, bake 10-12 minutes, or until a toothpick inserted into a muffin comes out clean.
- Remove from the oven and let cool for a few minutes.
- Remove from the pan.
- Put sugar for coating into a plastic bag.
- Toss each hot muffin individually in the sugar.
- Enjoy the muffins hot or store in a sealed container.