cinnamon sugar doughnut muffins
It’s rare that a recipe will make its way to this site right away. Usually I just dig into the photo archives to see what catches my eye.
(Nope, I did not make fig bars followed by gluten-free fig bars followed by a fig and raspberry cheesecake finished off with a fig and blueberry cake. My sweet tooth can be a bit maniacal, but it’s not that bad.)
Last night, though, I got an insatiable craving for doughnuts. There was not going to be any deep frying or dough yeasting or doughnut cutting, however. I settled on a recipe I’ve had tucked away for years: doughnut muffins. As I read through the recipe, by brain began insisting on coconut. My brain is weird. I don’t know.
The trusty internet told me that coconut flour can replace up to 25% of the flour in a recipe, as long as you increase the liquid by the same amount. Well, okay. Thanks, Internet!
These things are totally delicious; soft, mildly coconutty, slightly addictive. Is it even possible to dislike anything rolled in cinnamon sugar? They’re good enough to share here, fresh out of the oven. It’s a rare moment.
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Cinnamon Sugar Doughnut Muffins (adapted from here)
makes about 12
3/4 cup sugar
1 egg
1 1/4 cup all purpose flour
1/4 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons coconut oil
1 cup low-fat buttermilk
1 teaspoon vanilla
cinnamon sugar (3 tablespoons sugar plus one teaspoon cinnamon)
Preheat oven to 350. Lightly spray a regular-sized muffin tin with no-stick.
Whisk together flour, coconut flour, baking powder, salt, and nutmeg.
Vigorously whisk together sugar and egg for about a minute. Add dry ingredients, oil, buttermilk, and vanilla, stirring just until combined.
Divide batter between tins, filling each cup 2/3 full. Bake until a toothpick comes out clean, about 15 minutes. Let cool in pan about 10 minutes, then carefully remove and roll in cinnamon sugar, coating all sides.
These look so good, I love your pictures.
I tried making donuts this weekend and it took me 2 tries to come up with a recipe I actually liked. Do you think this could be used for donuts too and not just muffins? What is your thoughts…
i think this particular batter would definitely be too runny. the only other doughnuts i’ve made are these krispy kremes–seriously recommend if you’re looking for yeast doughnuts. i’ve got two intriguing cake doughnut recipes bookmarked: apple cider and old fashioned if that’s helpful at all.
These sound wonderful. Great use for coconut oil!
Mmm sounds so yummy! I love coconutty things, plus these are just so cute!
Oh, these look like a fabulous way to start the day!!! YUM.
Love your website! You’ve been added to my blogroll :)