cinnamon sugar doughnut muffins
It’s rare that a recipe will make its way to this site right away. Usually I just dig into the photo archives to see what catches my eye.
(Nope, I did not make fig bars followed by gluten-free fig bars followed by a fig and raspberry cheesecake finished off with a fig and blueberry cake. My sweet tooth can be a bit maniacal, but it’s not that bad.)
Last night, though, I got an insatiable craving for doughnuts. There was not going to be any deep frying or dough yeasting or doughnut cutting, however. I settled on a recipe I’ve had tucked away for years: doughnut muffins. As I read through the recipe, by brain began insisting on coconut. My brain is weird. I don’t know.
The trusty internet told me that coconut flour can replace up to 25% of the flour in a recipe, as long as you increase the liquid by the same amount. Well, okay. Thanks, Internet!
These things are totally delicious; soft, mildly coconutty, slightly addictive. Is it even possible to dislike anything rolled in cinnamon sugar? They’re good enough to share here, fresh out of the oven. It’s a rare moment.
the recipe
Cinnamon Sugar Doughnut Muffins
- Preheat oven to 350°F (175°C)
- Lightly spray a regular-sized muffin tin with no-stick
- 3/4 cup 150 g sugar
- 1 50 g egg
- 1 1/4 cups 150 g all purpose flour
- 1/4 cup 30 g coconut flour
- 2 teaspoons 10 mL baking powder
- 1/4 teaspoon 1.5 g salt
- 1/4 teaspoon 1 mL ground nutmeg
- 2 tablespoons 30 mL coconut oil
- 1 cup 240 mL low-fat buttermilk
- 1 teaspoon 5 mL vanilla
- 3 tablespoons sugar plus 1 teaspoon cinnamon 38 g sugar plus 5 mL cinnamon cinnamon sugar
- Whisk together flour, coconut flour, baking powder, salt, and nutmeg.
- Vigorously whisk together sugar and egg for about a minute.
- Add dry ingredients, oil, buttermilk, and vanilla, stirring just until combined.
- Divide batter between tins, filling each cup 2/3 full. Bake until a toothpick comes out clean, about 15 minutes.
- Let cool in pan about 10 minutes, then carefully remove and roll in cinnamon sugar, coating all sides.
each column is one step, working left to right — hover a cell for the full instruction
- 3/4 cup 150 g sugar
- 1 50 g egg
- 1 1/4 cups 150 g all purpose flour
- 1/4 cup 30 g coconut flour
- 2 teaspoons 10 mL baking powder
- 1/4 teaspoon 1.5 g salt
- 1/4 teaspoon 1 mL ground nutmeg
- 2 tablespoons 30 mL coconut oil
- 1 cup 240 mL low-fat buttermilk
- 1 teaspoon 5 mL vanilla
- 3 tablespoons sugar plus 1 teaspoon cinnamon 38 g sugar plus 5 mL cinnamon cinnamon sugar
Preheat oven to 350°F (175°C).
Lightly spray a regular-sized muffin tin with no-stick.
Whisk together flour, coconut flour, baking powder, salt, and nutmeg.
Vigorously whisk together sugar and egg for about a minute.
Add dry ingredients, oil, buttermilk, and vanilla, stirring just until combined.
Divide batter between tins, filling each cup 2/3 full. Bake until a toothpick comes out clean, about 15 minutes.
Let cool in pan about 10 minutes, then carefully remove and roll in cinnamon sugar, coating all sides.
— adapted from Koko Cooks