Sunday, August 7, 2011

Cinnamon-sugar topped Muffnuts

Yes, you read that right. Muffnuts! The name is the Mister's idea and here's the story about these yummy breakfast or coffee break treats. I love donuts. I especially love cake donuts but I don't have a deep frier anymore. But recently I discovered a donut baking sheet/pan and had to have it. YES! HAD TO!
The thing is, even cake donuts are usually fried, so I began a search for baked donuts. But you are still wondering what a Muffnut is, right? Well, this morning I made my first batch of baked donuts. I mixed the batter and put it in my donut baking pan and popped them in the oven to bake.

Fifteen minutes later I turned them out on a tea towel to cool.

But before they got completely cool I brushed them with butter and dipped the tops in cinnamon sugar.

LOOKIE!! A dozen baked cinnamon-sugar topped donuts.

Are you drooling yet?

So when I fixed the mister's plate for breakfast I added a freshly baked cinnamon muffnut to his plate. Am I not just the trophy wife? *snort!*

Now, back to the term Muffnuts. Well, these baked donuts are delicious. TRULY THEY ARE! But they actually are more the texture of a muffin and not quite as dense as cake. So the mister said, "These are really good but I think they are more muffnuts (muffin/donuts) rather than donuts." Hence, the term muffnuts was coined and labeled to my new creation.

You can make these in mini-muffin tins if you would like tiny muffins more along the lines of donut holes (sort of).

Here is the recipe for you:

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 large egg
1/4 cup milk
1/4 cup melted butter
1/2 teaspoon vanilla

Cinnamon-sugar mix for topping

In a bowl, mix flour, sugar, baking powder, salt and nutmeg.

In another bowl beat egg to blend with milk, butter and vanilla. Add flour mixture to egg mixture and stir just until the flour is blended in and moistened. (Do not over mix).

Spoon into well-greased donut or muffin pans.

Bake in a 350 degree oven until golden brown, approximately 15 minutes.

Turn out baked donuts on cooling racks or tea towel. Brush with melted butter and then roll in cinnamon sugar mixture.

Or, frost with icing in your favorite flavor and top with sprinkles and chopped nuts. Let you imagination lead you.

Next time I'm adding a handful of fresh blueberries to the batter. MMMMmmmmmm!

We have some left over and they are fresh. Come on over and I'll put a fresh pot of coffee on!

Until next time,


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  1. Jennifer those look so good. I love the name your hubby gave them. Very creative. I'd be there for that coffee and Muffnut but I
    live at the other end of the U.S.
    All the way down South in Louisiana. Thanks for the offer, I found you on Karen's "Sew Many Ways" blog.

  2. I can't wait to try these. Thanks

  3. Yup they sure look yummy.We don't measure with cups in the UK,but i am going to buy a set of cup measures as i want to have a go at these scrummy muffnuts.Well done you.x

  4. Yes I am drooling, thanks for the recipe I will have to give it a try. I like the pan too. hee hee

  5. These look delicious! I have a recipe that I have used for years, very similar, but also has an apple grated up in the batter, and they are baked as muffins, removed from the pans while hot and thoroughly rolled in melted butter and the cinn/sugar mix. Haven't made them in ages, but have always loved them. I am trying to cut carbs right now, so I guess these would be off-limits! Your post brought back memories of making these when I was a kid. Oh, and thank you for the nice comment you left on my sailing gift on SCS!


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