These are for you, Jenn. Yes, you. Make them for Dave and maybe you’ll get exactly what you want today .

Donut Muffins, doesn’t sound like there can be anything wrong there, right? Right. I love donuts, I love cake donuts, and those old-fashioned sour cream ones with the plain glaze. We used to get donuts every time we went to Colorado to see my grandparents; Grandpa would take us because it was the only time that Grandma would let him get donuts. Grandpa would use our visit to seize all donut flavors in one trip, as
he would have no foreseeable donut-run in the future. Usually, a trip to the donut shoppe was an enigmatic one, it involved lots of time and thought because I would have only as much time as there were people in front of us in the line to examine all donuts and tell my dad the two that I would sink my teeth into that morning. Chocolate or vanilla? Filled or not? The options went on and on. When we were in Colorado, no decisions were necessary. All holds were barred as bear claws, apple fritters, long johns, and jelly-filled donuts would go, one-by-one into the box. We would take them home and mom and Grandma would roll their eyes as we revealed two dozen donuts for the six of us.

While these muffins are no donut, really, they bring back the smells and tastes of the familiar donut run…I am pretty much it has everything to do with the step in the recipe that reads “Roll or dip the muffins in the melted butter and then in the cinnamon/sugar mixture.” Oh, just make them. Indulge yourself.

Donut Muffins

makes 24.

muffins

2/3 c. oil

1 c. sugar

2 eggs

3 c. flour

4 t. baking powder

1 t. salt

1 t. nutmeg

1 c. milk

topping

1 c. sugar

2 sticks butter, melted

2 t. cinnamon

Preheat oven to 350 degrees (325 if using a dark, nonstick pan) and grease a muffin pan

Mix oil, 1 cup sugar, and eggs in a medium bowl.

Mix the flour, baking powder, salt and nutmeg together.

Alternate adding the flour mixture and the milk to the oil mixture, making three additions of flour mix and two of milk.

Spoon batter into greased muffin tins, about 1/2 full.

Bake for 20 minutes.

Immediately remove muffins from pan when done and roll (or dip) in melted butter, then roll in cinnamon and sugar.

Eat them warm!