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Apple Doughnut Muffins

In my never-ending quest to gain weight (that’s a joke, guys), I have created a rather delicious breakfast option for our family. I grew up eating a wonderfully unhealthy concoction known as “French Breakfast Puffs” (aka muffins dipped in butter and rolled around in sugar), which my entire family loved. I still make these frequently, but I wanted to do a little something extra to them. My mom used to make “Apple Doughnuts” when I was little, too, but I couldn’t find the recipe, so I made one up by tweaking my recipe for Breakfast Puffs.

These are DELICIOUS, and you can even pretend that they’re healthy because they have grated apple in them, and we’ll just ignore the fact that they’re coated in sugar and butter, okay? Okay, good. These are a wonderfully moist, dense muffins, and they’re just as good zapped in the microwave for 20 seconds the next morning as they are right out of the oven.

APPLE DOUGHNUT MUFFINS

Dry ingredients:
1 3/4 cups all-purpose flour
1/2 cup sugar
1 3/4 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt

Wet ingredients:
1 egg
1/2 cup milk
1/3 cup melted butter
1 apple (peeled, cored and grated)

For the coating:
2 tablespoons melted butter
1/4 cup sugar
1/2 tsp cinnamon

1) Add the first five dry ingredients together in a mixing bowl, stir to combine and set aside.
2) In a small bowl, whisk the egg into the milk. Once combined, slowly pour the egg mixture into your melted butter while whisking rapidly. This allows the egg to be incorporated into the warm butter without cooking it.
3) Pour your wet mixture into your dry and stir just until totally combined. It will be lumpy.
4) Add your grated apple and stir until incorporated- it will be even lumpier.
5) Drop batter into a greased (or lined with paper muffin cups) muffin tin. Fill cups 3/4 full with batter.
6) Bake at 350 for 25-27 minutes, or until tops just begin to brown and a toothpick comes out clean.
7) While the muffins bake, combine your sugar and cinnamon for the coating. You can do this in a ziploc bag or on a plate.
8- When muffins are done, let cool for just long enough to be able to handle them. They should still be warm.
9) Brush tops of muffin with melted butter… you can also dip the whole muffin into melted butter, but I was trying to be a *little* bit better, calorie-wise!
10) Roll buttered muffin into the cinnamon sugar mixture. The heat from the muffin will allow the sugar to stick to the sides and bottom, if you choose not to butter those.
11) Serve warm and EAT!

I hope you guys will try and enjoy these as much as my family does! These are a BIG kid-pleaser!

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