Cinnamon Sugar Doughnut Muffins

12th September 2008

Cinnamon Sugar Doughnut Muffins

posted in Recipes, Food, How-To |

There seems to be quite a doughnut trend going on over at Tastespotting, and several people posted their versions of these delicious-looking doughnut muffins. So I decided to make my own version!

The texture of these muffins is similar to those delightful cakey doughnuts, dense but airy at the same time, and the tops are treated in a decidedly doughnutty fashion… dipped in melted butter and rolled in cinnamon sugar!

So here’s what you need for the muffins:

2 cups of flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup vanilla “light n fit” yogurt
2/3 cups brown sugar (packed)
1/4 cup applesauce

And for the topping:

1/2 stick melted butter
1/4 cup sugar
2 teaspoons cinnamon

Preheat your oven to 390 degrees Fahrenheit and then get started!

Mix together all of your dry ingredients in a bowl (flour, baking powder, baking soda, salt).

In another bowl, mix everything else (eggs, yogurt, brown sugar, applesauce).

Combine the two bowls’ ingredients, mixing lightly until everything is moist. Don’t overmix it though! Lumps are totally fine, but if you overmix it, your muffins won’t be as airy!

Divide the batter between 12 muffin cups (sprayed with cooking spray), and bake the muffins for 13-15 minutes or until a toothpick inserted in the center of one would come out clean.

While they’re baking, melt your butter and get your cinnamon-sugar topping ready.

When the muffins are finished and they’ve cooled a little, dip the top of each one in the melted butter, then in the cinnamon-sugar topping so they have that doughnutty crunchy topping. Delicious!

Help yourself!

If you liked this article, please share it on del.icio.us, StumbleUpon or Digg. I’d really appreciate it.

This entry was posted on Friday, September 12th, 2008 at 6:00 am and is filed under Recipes, Food, How-To. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

1 On September 12th, 2008, Sheena said:

This look really tasty!!

posted on September 12th, 2008 at 9:54 am

2 On September 15th, 2008, EmmaH said:

They look really good. This might sound silly, but what’s the purpose of the applesauce? Taste, texture? Isn’t it chunky?

posted on September 15th, 2008 at 2:47 am

3 On September 15th, 2008, Joyful Abode said:

The applesauce replaces the oil that was in the original recipe. It’s not chunky. Just adds moisture and stuff. It’s good!

posted on September 15th, 2008 at 4:58 am

4 On September 15th, 2008, Ashley said:

I made these over the weekend and stored them in tupperware (they were cold before I put them in the tupperware). I just went and got a couple out and now the cinnamon-sugar top is soggy. Do you know what I can do to prevent the moisture build-up?

posted on September 15th, 2008 at 7:58 am

5 On September 15th, 2008, Joyful Abode said:

Ashley, these are definitely best the first day, but if you want to make them ahead of time I’d just recommend not doing the topping until you’re ready to eat them. THEN do the butter + cinnamon sugar so it’s fresh and crunchy.

posted on September 15th, 2008 at 10:02 am

6 On September 22nd, 2008, Lori Ann said: