I have made these a few times now and there are never leftovers! You can make the batter ahead of time and pop these in the oven right before serving. They are also good the next day. Anything longer than that and the sugar starts to soak into the muffin - still delish - but not as pretty as a nice dusting of sugar!
- 3/4 cup sugar
- 1 egg (at room temperature)
- 1 1/2 cups all purpose flour
- 2 teaspoon baking power
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk (I have used both 1% and 2% and they taste great either way)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (to brush this on top muffins before dusting with sugar)
- 1/2 cup sugar, for sprinkling
- 1 tablespoon cinnamon, for sprinkling
Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar and egg until light and fluffy. In small bowl, mix together flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir until well combined. Add in vegetable oil, milk, and vanilla extract. Mix well. Pour into mini- muffin tins, filling each about 3/4 full. Bake for 10-11 minutes until tester comes out clean. Note: tops will not brown
Melt the butter in a small bowl in the microwave. Stir together sugar and cinnamon in another small bowl. When the muffins are done allow to cool for a few minutes, until you are able to handle them easily. Bursh the tops of the muffins with the melted butter and then sprinkle the cinnamon-sugar mixture on top.
Original recipe found here: Sugar Donut Muffins
Happy Cooking and Happy Styling!