I came across an awesome Donut Muffins recipe on allrecipes.com and was so excited when I read the ingredients, NO EGGS! My youngest with an egg allergy has never had donuts….ever. So to say I was thrilled stumbling on this recipe is an understatement.
This afternoon I was planning on making Snickerdoodles for my husband, they are his absolute favorite cookies and I’ve only made them a few times since our little one can’t eat them. I love to experiment and started thinking about the Donut Muffins recipe…what if I made Snickerdoodle Donut Muffins?! I did a quick Google search for Snickerdoodle donuts and muffins – not a novel idea, others had already thought of this delicious concoction. The problem I came across, all the Snickerdoodle donut and muffin recipes called for eggs. So I decided to try to come up with my own, using the recipe from allrecipes and my Snickerdoodles cookie recipe as a guide.
End result…the BEST Snickerdoodle Donut Muffins! They are so easy to make. My family went NUTS over them, so did the neighborhood kids. My little one can’t wait for me to make them again – she loves these donuts! Oh, and my husband downed six with a cold glass of milk. These are a great substitute for his childhood favorite.
The next time I make these donuts, I plan on doubling the recipe.
Original Post Date Nov 11, 2012
- 3/4 Cup Sugar
- 1/2 Cup Butter (melted)
- 1/2 teaspoon Pure Vanilla Extract
- 3/4 Cup Milk (skim, 1%, 2%, whole)
- 1 1/2 Cups All-Purpose Flour
- Pinch of Ground Nutmeg
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Cream of Tartar (optional)
- 1 1/2 teaspoons Baking Powder
For dipping your donut muffins, prepare the following:
In a small bowl,
In a small bowl mix,
- 1/2 cup Sugar
- 1 1/2 teaspoons Ground Cinnamon
Preheat oven to 350 Degrees F.
Spray mini muffin tin with non-stick cooking spray – be sure to spray the top of the pan too.
In a large bowl, mix melted butter, sugar and vanilla – mix until smooth. Next pour milk over mixture, set aside, do not mix.
In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg). Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended.
Using a spoon or a scooper (I use a medium size Pampered Chef scooper), fill each muffin 3/4 full. Place in oven on middle rack and bake 18–20 minutes, until lightly golden brown. Remove from oven.
Take each donut muffin, and while they are still warm (but not too hot), dip them completely in melted butter and roll them in the cinnamon sugar mixture. Place on wax paper to cool. Enjoy them warm or cold with a glass of milk!
If you don’t care for nutmeg, just replace it with an additional 1/4 teaspoon of ground cinnamon. Also, the original recipe does not call for *Cream of Tartar or Vanilla, so if you don’t have them in your pantry no worries, just skip them, they will still be delicious. You can head over to allrecipes for the original version for Donut Muffins!