Sugar Donut Muffins

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!

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Sugar Donut Muffins

Servings 24 muffins

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees.
   

2. Lightly grease mini-muffin tins.  Set aside.
   

3. Beat sugar and egg in medium bowl using hand-mixer.  Beat until light in color and thick.
   

4. Add dry ingredients to mixture.  Mix until crumbly.
   

5. Add wet ingredients and mix only to combine.
   

6. Fill tins 3/4 full.  Do not over fill!
   

7. Bake 15-18 minutes, rotating pan halfway through baking for even baking.
   

8. Prepare a bowl with about 1 cup sugar for rolling.
   

9. 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.
   

10. Muffins may be frozen.