Sunday, September 7, 2008

Cinnamon Sugar Donut Muffins

Sugar and spice and everything nice.
























More Photos


These muffins are every bit as delicious as they look. I saw them a couple times posted on Tastespotting, and could not resist any longer. For those of you who know me, you know I love cinnamon. Love might actually be an understatement. I put so much cinnamon in my cereal on a daily basis that I actually said this weekend "I think I am growing immune to this stuff! I have a teaspoon of cinnamon in here and can barely taste it!." That should give you and idea of how much cinnamon I include in my diet. Needless to say these I could wait no longer to try these muffins. They were posted on both Laura Rebecca's Kitchen and Babe in the City - KL. I modified the recipe slightly, but kept the integrity of the original. I used half whole wheat flour and used low-fat yogurt instead of full fat. I thought I would try to make these a little healthier. Feel free to not use the whole wheat flour, but it really does not change the taste much if at all. If it were up to me I would have drastically increased the amount of cinnamon used in the recipe, but I am not the only one eating them so I just added a little to the batter. If you love cinnamon even a quarter as much as I do you will like these muffins.

Cinnamon Sugar Donut Muffins
adapted from
Laura Rebecca's Kitchen

2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat flour)
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Yields 12 standard muffins.




60 comments:

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  55. These look amazing! Do you mind if people "Pin" your photos and recipes?

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  57. Read your blog about 3 hrs. ago....baked these INCREDIBLY DELICIOUS MUFFINS about 1 hr. ago. However, I don't think the name is accurate....it should be FRESH Cinnamon Sugar Donut Muffins. If you close your eyes, you'd swear you were @ the bakery the minute the real donut was pulled from the oven = better than a donut + fresher than a donut. Just want to add....puleeze bloggers....enough with hearing how "yum" and "yummy" recipes look....BAKE THEM ALREADY!!!!!

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  58. ADDENDUM: To answer another blogger, I don't think these would be good to freeze, mostly because the quality of the muffin top would get soft, just like it does after they were on my counter [covered with a glass cake dome] for a few days. I think the same thing might happen after thawing from the freezer. If that doesn't matter, then I'd go ahead....there's not much in the food world that you can't freeze. Personally, I prefer the slightly crunchy topped cooled enough to eat product.

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