Sugar Donut Muffins

Three magical words…sugar…donut…muffins.  

Sugar Donut Muffins


170 gr (6 oz or 3/4 cup) sugar

1 large egg

340 gr (12 oz or 1 1/2 cups) all purpose flour

10 gr (2 tsp) baking power

1 pinch (1/4 tsp) salt

1 pinch (1/4 tsp) ground nutmeg

60 ml (2 fl oz or 1/4 cup) vegetable oil

180 ml (6 fl oz or 3/4 cup) milk

5 gr (1 tsp) vanilla extract

28 gr (2 tbsp) butter, melted

115 gr (4 oz or 1/2 cup) sugar, for rolling


Preheat oven to 350F and grease a muffin pan.

In a large bowl, beat together sugar and egg until creamy.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Add the dry ingredients into the egg mixture and stir. Finally, pour in the vegetable oil, the milk and the vanilla extract.

Pour the batter into the muffin cups and bake for 15-18 minutes.

While the muffins are baking, melt the butter and pour remaining sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.


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