Did you ever wonder if it was possible to eat doughnuts without the hassle of deep-frying? They may look like muffins but they are really doughnuts shaped and made as if they were muffins… Pretty ingenious, right!

Especially when they come right out of the oven hot and fresh and you roll them in melted butter and then in cinnamon sugar, mmmmmm.  I call them little “Pillows Of Heaven!”

I especially made them for my kids “Back to Teachers Breakfast” for all the teachers going back to school this past week… and YES they enjoyed them as well!

Hope you enjoy them as much as we did…

Doughnut Muffins

(Adapted from Lemanda from tasty Kitchen)

-makes 12 regular muffins or 24 mini muffins-

Ingredients

For the muffins:

• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/3 cup vegetable oil
• 3/4 cup granulated sugar
• 1 egg
• 3/4 cup milk (I used almond milk but any kind will do)
• 1/2 teaspoon vanilla extract

For the coating:

• 1/2 cup (1 stick)butter, melted
• 1 cup granulated sugar
• 1 tablespoon cinnamon

Directions:

Preheat oven to 350 degrees and grease a muffin tin.

Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.

Combine oil, sugar, egg and milk, and vanilla in a large bowl.

Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. While muffins are baking, melt butter in a small bowl.

In another small bowl, combine the sugar and cinnamon.

Shake muffins out of the muffin tin while the muffins are still hot.

Dip muffins in the melted butter and then…

… into the sugar and cinnamon mixture. Place on a wire rack and allow to cool.

Enjoy!

Have you ever wanted a simple recipe that you can just put together and be done baking in less than 30 minutes.  These mini pancake muffins were inspired by none other Bakerella herself.  Instead of sitting over a frying pan waiting ti flip pancakes all you have to do is pour them in mini muffin tins… and voila Mini Maple CHocolate Chip Pancake Muffins.

You can dip them in maple syrup or just gobble them up alone…. either way there a tasty treat!

Enjoy!

Gather and sift your dry ingredients: flour, baking powder, baking soda, salt, and sugar.

Next, stir together buttermilk, melted butter, egg, and maple syrup.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips.  Make sure to reserve a few to sprinkle on the tops.

Bake for 8-9 minutes.

Let cool slightly then remove from pan.

Serve immediately with warmed butter, maple syrup or just alone.

Mini Maple Chocolate Chip Pancake Muffins

(adapted from Bakerella)

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.

Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.