Cinnamon Donut Muffins

This recipe is based on a Cinnamon Puff recipe from my King Arthur’s Bakers Companion. I want to admit that I gently heckled this recipe for being called “Cinnamon Puffs” while not having any cinnamon in the batter, only in the topping. Well in the end, the muffins get the last laugh because they were phenomenal!

These cinnamon donut muffins are exactly what’s right in the world today. They are sweet and indulgent. If you reheat them under the broiler, the cinnamon sugar topping melts together in the best way.  They reminded me of when I learned to make “donuts” from prepackaged biscuit tubes in middle school home ec class. Not exactly a donut, but still amazing. Every bite of muffin filled me with happiness.

Surprisingly, other than swapping for vegan ingredients, I didn’t alter much about this recipe. I wanted to give it a chance since I kept talking trash about it’s lack of cinnamon (which is a moot point because the topping more than makes up for that). I added nuts and I also subbed in 1/4 cup each of coconut sugar and date sugar for half the sugar in the batter.

We snacked on these muffins, ate them with raisins as dessert, and, of course, ate a few for breakfast. They are super sweet, so I wouldn’t make them a breakfast staple, just a treat. They are a fantastic thing to bake for, well, anyone, but especially for those people who think all things vegan are boring and/or gross.

Muffin-Mania is getting me to test out so many amazing muffins! I’ve owned some of these cook books for years and have been overlooking these recipes all this time. I hope you guys are enjoying them as much as I am.

Happy baking, friends!

Yield: 12-16 muffins

Cinnamon Donut Muffins 

  • 3 cups unbleached all purpose flour
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground nutmeg
  • 3/4 teaspoon salt
  • 3/4 cup walnuts, almonds, or pecans, chopped (optional)
  • 1/4 cup unsweetened applesauce
  • 1 1/4 cups vanilla almond milk, room temperature
  • 5 tablespoons + 1 teaspoon coconut oil, melted

Topping

  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons coconut oil, melted

Gather together all of your ingredients. Preheat your oven to 350°F.

In a mixing bowl, whisk together the flour, 1 cup of sugar, baking powder, nutmeg, and salt.  Mix in nuts, if using. Make a well in the center of the dry ingredients and set aside.

In another bowl, mix together the applesauce, almond milk, and melted coconut oil.

Add the wet mixture to the dry mixture all at once. Stir until just evenly moistened (batter may be lumpy).

Lightly grease muffin cups. Fill cups about three quarters full. Bake for 20-25 minutes, or until muffins are golden.

Topping:

While the muffins are baking, combine the sugar and cinnamon in a small bowl until evenly blended. When muffins come out of the oven, allow them to cool just enough so you can handle them. Immediately dip the tops of the hot muffins into melted coconut oil, then into the cinnamon sugar mixture until coated. Set on a wire rack.

Serve warm.

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Ready to add liquid mixture to dry ingredients.
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Batter is done.
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Muffins out of the oven and ready to handle.
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Dipping in cinnamon sugar.
4751D043-886E-41EC-9C14-D8B5FE49ADE3
Topped to perfection.
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Beautiful!
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Coffee and cinnamon donut muffins for the win!
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3 thoughts on “Cinnamon Donut Muffins

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