Perfect little mini splurge, Sugar Donut Muffins are a one-bowl treat that’s ready in under 30 minutes.
When my kiddos were little, I wanted to offer them many of the sweet offerings I had baked as a pastry chef but knew that their tastes weren’t quite longing for Creme Brulee or Tiramisu. I needed to blend my love of baking with where they were in their lives.
Enter Sugar Donut Muffins
One recipe I had in a constant rotation was this simple, not too-sugary treat that was perfect for little hands. Baked in mini muffin pans, I could bake these and freeze for later consumption. Perfect for a busy mom and hungry kiddos!
These are a one-bowl, hand-mixer recipe that can be whipped up in under 5 minutes and baked in 18. While still warm from the oven, the muffins are rolled in sugar or cinnamon/sugar for a slight crunch when you bite into these easy-to-eat treats.
These were always a hit for breakfast on Saturday mornings, as a treat in their classrooms or as a warm welcome after school. Hope you give them a try too!
Sugar Donut Muffins
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups a.p. flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 tsp vanilla
Preheat oven to 350 degrees.
Lightly grease mini-muffin tins. Set aside.
Beat sugar and egg in medium bowl using hand-mixer. Beat until light in color and thick.
Add dry ingredients to mixture. Mix until crumbly.
Add wet ingredients and mix only to combine.
Fill tins 3/4 full. Do not over fill!
Bake 15-18 minutes, rotating pan halfway through baking for even baking.
Prepare a bowl with about 1 cup sugar for rolling.
Roll muffins in sugar 3-4 at a time immediately after removing from oven. If it takes you too long, put them back in the oven for a minute or two to reheat. The sugar will stick better if they’re warm.
Muffins may be frozen.