Eggless Sugar Donut Muffins
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.
Servings 12 servings
Calories 220kcal
Equipment
Ingredients
FOR THE MUFFINS:
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon ground cinnamon
- 1 cup (240 ml) buttermilk
- 2 tablespoons (30 ml) vegetable oil
- 6 tablespoons (84 g) unsalted butter, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
FOR THE TOPPING:
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 3 tablespoons butter, melted
Instructions
For the muffins:
- Preheat the oven to 350º F (180º C). 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, nutmeg, and cinnamon.
- 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 light 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.
For the topping:
- In a small bowl, mix together sugar and cinnamon.
- In another small bowl, melt the 3 tablespoons of butter.
- Dip the muffins into the butter, then roll in the cinnamon-sugar mixture.
Notes
Before You Get Started:
- Read and follow the recipe. Don't sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake baking tip you'll ever hear/read. I'm guilty of this, too! Sometimes I'm in a rush, and I don't take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and you'll get a better rise and texture in your final baked good.
- Pre-measure all my ingredients before you get started. This way, you'll have them ready to go, and don't forget anything. To measure, I highly recommend using a scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and more precise, which is key for eggless baking. You can get a good kitchen scale online or in any local kitchen equipment store.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don't open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 119mg | Potassium: 111mg | Sugar: 14g | Vitamin A: 295IU | Calcium: 57mg | Iron: 0.8mg