DOUGHNUT MUFFINS
Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.
Provided by Debbie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 37.7 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 152.2 mg, Sugar 25.5 g
DOUGHNUT MUFFINS
Found this on the back of Clabber Girl baking powder.These are great muffins. I make them for all occasions. Love to make extra and freeze them.
Provided by crawfish pie
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Beat egg.
- Add in oil and milk and continue to beat until mixed. Set aside.
- Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.
- Mix and fill muffin cups.
- Combine sugar and cinnamon.
- Sprinkle generously on top of each muffin.
- Add a dollop of butter atop each muffin.
- Bake at 400°F for 20 minutes.
- NOTE: I add a couple of sprinkles of cinnamon to the batter.
- I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix.
DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
DIRT BOMB MUFFINS
Make and share this Dirt Bomb Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Place the rack in the center position. Generously grease a 12-cup standard muffin pan.
- Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl.
- In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs.
- Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don't over mix or beat the batter as this will make the muffins tough.
- Spoon the batter into the prepared pan, without smoothing the tops.
- Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.
- Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
- Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.
Nutrition Facts : Calories 436.7, Fat 24.4, SaturatedFat 15, Cholesterol 97.3, Sodium 212.1, Carbohydrate 50.5, Fiber 1, Sugar 26.2, Protein 5.2
DIRT BOMBS OR DONUT MUFFINS
Steps:
- Begin with all ingredients at room temp. Cream butter and sugar well. Add eggs one at a time, scraping bowl in between. Combine dry ingredients; add 1/3 dry ingredients and 1/3 milk to butter sugar mixture. Mix on low till almost combined. Repeat twice unti all ingredients have been added. Scrape bowl and mix once on med-low speed until batter is smooth and the consistancy of pancake batter. Batter may be refrigerated overnight, which will improve dirt bombs, but is not necessary. Using ice cream scoop, full greased muffin tins. Bake at 400 for 20 min. or until golden brown. When cool enough to handle, dip in melted butter and roll in cinnamon sugar. Makes 24-30.
DIRT BOMBS
Provided by Amanda Golovin
Yield Makes 12
Number Of Ingredients 14
Steps:
- Muffins:
- Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
- Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
- Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30-35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
- Topping and assembly:
- Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
- DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly
More about "dirt bombs or donut muffins recipes"
DIRT BOMBS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (573)Estimated Reading Time 4 minsServings 12
- Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
- Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
- Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
- Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
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