These Eggless Sugar Donut Muffins are soft and fluffy and moist! They’re super easy to make and bake up in no time. Perfect for breakfast, brunch, snack, or even dessert.
This post has been sponsored by Folgers Coffee. All thoughts and opinions are my own.
These Eggless Sugar Donut Muffins are so darn tasty.
Yes, you read right… donut muffins!
I made us donuts masquerading as muffins. Or muffins pretending they’re donuts. Either way, they are D.E.L.I.C.I.O.U.S.
These Eggless Sugar Donut Muffins are loaded with buttery flavors and a tenderness that melts in your mouth, while coated with irresistible cinnamon sugar on the outside.
A cup of coffee + an eggless sugar donut muffin = HEAVEN!!
I live for my coffee every morning, and sometimes, I go to bed just so I can wake up and drink my coffee again, crazy… right?
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With Folgers K-Cup® Pods, there’s no measuring or filters. Just place your K-Cup® Pod in your single-cup brewer, and in less than a minute, you can enjoy one perfect cup of coffee.
My favorite is the rich and full-bodied Coffeehouse, which I buy at my local Food Lion store. Check out the Food Lion store locator to find a store near you.
One of the best parts about these eggless sugar donut muffins is that they are super easy to make! And unlike donuts, they’re baked and not fried.
You don’t need any special equipment for these decadent Eggless Sugar Donut Muffins.
If you have a mini muffin pan, you’re all set.
Happy Cooking!!!
These Eggless Sugar Donut Muffins are soft and fluffy and moist! They’re super easy to make and bake up in no time. Perfect for breakfast, brunch, snack, or even dessert.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 3 tablespoons butter, melted
- Preheat the oven to 350° F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups. Tip: lightly grease the liners with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg (if using).
- In a small bowl, add the buttermilk, oil, melted butter, apple cider vinegar, and vanilla extract and mix well to combine.
- Add the wet ingredients to the dry ingredients and stir just until combined. Please do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
- Bake the muffins for 20 - 25 minutes, or until they're a lightly golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Allow muffins to cool for 2 - 3 minutes before removing from pan.
- In a small bowl, mix together sugar and cinnamon (if using).
- In another small bowl, melt the 3 tablespoons of butter.
- Dip the muffins into the butter, then roll in the cinnamon sugar mixture.
Store muffins in a sealed container or resealable plastic bag, in a single layer. Tip: For better results, line the bottom of the container with a sheet of paper towel, then cover the top of the muffins another sheet of paper towel.
LOOKING FOR MORE EGGLESS RECIPES?
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- Glass Mixing Bowl Set
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- 12-Cup Regular Muffin Pan
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- Measuring Cups
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- Measuring Spoons
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Jamie says
February 26, 2019 at 5:02 pmOMG these were AMAZING!!! We have egg allergy in the family and was so excited to be able to make dounts without eggs. These were light, fluffy and delicious. Can’t say enough good things. A must have recipe that I am passing on to everyone. THANKYOU Oriana!
Oriana says
March 4, 2019 at 2:16 pmHello Jamie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!
Shilpa says
February 9, 2019 at 8:35 pmHi, made the same muffins. But I was looking at a recipe with eggs and while making decisions to make eggless and got a little loose handed with the baking soda qty. The result was yummy and my friends and family loved them . However I could get that aftertaste of extra soda. Then I found Ur recipe. Intend to make another batch soon but I know they r gonna be yummy.thanks for Ur recipe.
Oriana says
February 18, 2019 at 9:01 amHello Shilpa! Thanks so much for your feedback and for trying my recipe.
Mal says
November 24, 2018 at 11:58 amHi Oriana, thank you for posting so many eggless recipes!
Wanted to ask, is there any substitute for buttermilk? And if using the replacement in other recipes of yours that require buttermilk, is there any you would recommend not using the substitute for? E.g. the eggless chocolate cupcakes require buttermilk and apple cider vinegar.. would a buttermilk substitute work for that too?
Thank you !
Oriana says
November 27, 2018 at 6:45 amHello Mal! To make buttermilk combine 1 cup of whole milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps.
Katie says
April 11, 2018 at 8:33 amAnother awesome muffin recipe. I’ve made donut muffins before but these are closer to donut like then the others. The kids all ate 2 and wanted more!
Oriana says
April 13, 2018 at 2:11 pmHello Katie! These are addictive…so good! I am glad you and your family enjoy them. Thank you for taking the time to come back and let me know!🙂
Shilpi says
February 27, 2018 at 5:35 pmHi..just loved your recipe..but i want to try these in a small batch first..what quantities should i take to make 4 donut muffins?? Pls suggest
Oriana says
February 28, 2018 at 4:58 pmHello Shilpi!! Thanks so much for your interest in my recipe. You’ll love these…they’re soooo good. I suggest you halve the recipe to make 6. You can always freeze the ones you don’t want to eat immediately. Please come back and let me know how you like them. ?