When it’s your turn to bring something for your home league matches, is it pre-packaged and store-bought? Believe it or not, ladies, whipping up a homemade treat doesn’t have to be expensive and usually doesn’t take much time to prepare. Give these delicious Donut Muffins a try, and you’ll win the day regardless of how you play in your match!
The batter for these doughnuts is really easy. For the best results (it’s faster and there’s no lumps) youโll want to use an electric mixer with a paddle attachment. I use my Hamilton Beach Standing Mixer which delivers the perfect consistency every time.
Once in the oven, these Donut Muffins only need about 15 (no more than 18, depending on your oven) minutes to bake, and about 10 minutes to cool. The best thing about them (besides their buttery cinnamon-sugar taste!) is that you can make the night before your match!
FYI – You can lighten this recipe by using a sweetener instead of sugar. Truvia makes fabulous white and brown all-natural sweeteners. You can also use low-fat buttermilk.
This recipe is based on my 9-muffin pan that I have. I doubled the normal recipe so that it makes 18 muffins because any less and the league ladies will literally be fighting over them, lol!
As far as serving goes, you can dress them up by serving them either on a cute platter or in a nifty cloth-lined basket.
If you make this recipe, we would love it if you left a review and rating letting us know how you liked it! This helps us bring you recipes that you want and love!
Delicious Donut Muffins
Ingredients
- 1 1/2 sticks butter or margarine softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs large
- 2 tsp pure vanilla extract
- 2 tsp pure almond extract
- 1 1/2 cups buttermilk
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp sea salt fine
CINNAMON-SUGAR TOPPING
- 6 Tbsp butter melted
- 1 cup granulated sugar
- 1 Tbsp ground cinnamon
Instructions
MUFFINS
- Preheat oven to 350 degrees F and spray 9 muffin cups with cooking spray.
- Using an electric mixer with a paddle attachment, beat butter, both sugars, egg, and extracts at medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add buttermilk and beat just until it is incorporated. Scrape down the sides of the bowl to make sure it is evenly mixed.
- Add flour, baking powder, cinnamon, nutmeg, and salt and beat on low just until combined.
- Divide batter between the 9 prepared cups. Bake for 15 minutes or until they feel firm when you press down gently on top. Let cool for a few minutes and then remove from pan.
CINNAMON-SUGAR TOPPING
- In a small bowl, melt butter in microwave (about 10-15 seconds). In a separate small bowl, combine sugar and cinnamon.
- Dip the cooled muffin tops in the butter, letting it drip down the sides. Roll the muffins in cinnamon-sugar.
Notes
Nutrition
