Sugar Doughnut Muffins

These sugar doughnuts are so easy to make and once they’ve cooled, you coat each doughnut in a flavored sugar of your choice. 

Sugar Doughnut Muffins // Feast + West

Oh yes, you read that right. These are doughnuts you can make at home in a mini-muffin tin. They’re baked, not fried, so you can feel a little less guilty.

Even though I grew up in glazed Krispy Kreme country, I do love a good sugar doughnut. I had an amazing experience at Federal Donuts when I visited Philadelphia last summer.

Sometimes I catch myself daydreaming about Federal’s sugar doughnuts, and I’ve been dying to try to recreate them at home.

I have since made these a few times, trying out a few different sugars. This time, I went with lavender, cinnamon, lemon zest and powdered sugar.

Sugar Doughnut Muffins // Feast + West

These bite-size doughnuts would be the perfect party snack for a bridal or baby shower or for a make-ahead breakfast treat. This is a recipe I want to play with again and again.

Other muffin recipes to try:

If it’s that time of year and you want to pumpkin spice it up, take a look at these Pumpkin Spice Doughnut Muffins!

Hungrier than you think? Try some of these larger muffin recipes of mine. Orange Poppy Seed Muffins are lovely.

These Chai Spice Streusel Muffins are to die for. As well as these Fig, Onion and Honey Muffins.

// susannah

Sugar Doughnut Muffins // Feast + West

Sugar Doughnut Recipes to Try:


CINNAMON SUGAR

Ingredients

Instructions

  1. Add both ingredients to a small bowl and mix well. Before using, use a fork to squash any large clumps.

LAVENDER SUGAR

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 teaspoon culinary lavender OR 1-2 drops lavender extract
  • Food color (optional)

Instructions

  1. Add sugar and lavender to a small bowl and mix well.
  2. Add one drop red food color and one drop blue food color to a 1/4 cup water. Add 1/2 teaspoon of the colored water to the sugar. Mix well.
  3. If using the lavender extract or food color, let sugar sit until dry, stirring occasionally.
  4. Before using, use a fork to squash any large clumps. Sift out the lavender pieces and any remaining clumps.

LEMON ZEST SUGAR

Ingredients

  • 1/2 cup granulated sugar
  • 1 lemon, washed and dried
  • 1/2 teaspoon lemon zest
  • Food color (optional)

Instructions

  1. Add sugar to a small bowl. With your hands, hold the lemon over the bowl and rub the sugar into the skin of the lemon to enhance the flavor. Then, zest the lemon and add 1/2 teaspoon of zest to the mixture.
  2. Add one drop yellow food color to 1/4 cup water. Add 1/2 teaspoons of the colored water to the sugar. Mix well.
  3. If using the food color, let sugar sit until dry, stirring occasionally.
  4. Before using, use a fork to squash any large clumps.
Sugar Donut Muffins

Sugar Donut Muffins

Yield: 24 mini-muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 5 minutes
Total Time: 45 minutes

These sugar doughnuts are easy to make at home. After they’ve cooled, coat each doughnut in one of the flavored sugars below, or one of your own creations. 

Ingredients

  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking spice (recipe below)
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • Another 1/4 butter, melted, for rolling
  • Flavored sugars, for rolling (recipes above)

Baking Spice

  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon mace
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground ginger

Instructions

  1. Preheat oven to 375 degrees. Lightly grease 24 mini-muffin cups.
  2. Make baking spice. Add all ingredients to a small bowl and mix well. (Makes 3/4 teaspoon)
  3. In a medium bowl, stir together flour, baking powder and baking spice.
  4. In another medium bowl, combine sugar and 1/4 cup melted butter. Stir in the flour mixture until just combined.
  5. Spoon the batter into prepared muffin tins, filling each cup half-full. Bake in the preheated oven for 15 to 20 minutes, or until tops are lightly golden.
  6. Remove muffin tins from the oven, let cool for 5 minutes before removing the doughnuts from their cups. Let cool entirely on a wire rack.
  7. Pour each flavored sugar into a plastic zip-lock bag. Melt 1/4 cup butter. Dip each doughnut in the melted butter, then place in the bag. Shake the bag to coat the doughnuts in the sugar. (I found that doing just a few at a time works the best. Alternatively, you can leave the flavored sugars in their bowls, and hand-roll each doughnut in the sugar.) For powdered sugar, do not dip in butter.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 56Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 39mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g

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