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So I generally stay away from baking recipes as they are very tempting and I can’t eat much of them, but I continually read Baking Bites as a vicarious way of enjoying baking. Nicole posted a recipe yesterday that I really couldn’t pull myself back from, and as my self control has improved to the point where I can enjoy one of something, I decided to replicate her recipe for Sugar Donut Muffins.

These are lighter than making doughnuts at home, as they are not deep fried, but they do have nutrition information that’s just barely lower fat than a Dunkie’s Sugar Raised Donut, so they’re not exactly health food. At the same time, these are delicate and divine, and will appeal to the snobbiest of food snobs (like me). They remind me of nothing so much as the sugar donuts you find in Chinese buffets. Classy, I know!

I followed the recipe to the letter for once, and the only change I recommend is waiting to brush the tops with butter until five minutes later, or leaving it out altogether. When it came time to eat these, the tops were a little soggy.

It’s go time! Check out this sugar and egg sludge I made! The texture was really cool, but unfortunately difficult to capture in photo form. So you’ll just have to make ‘em to see.

Egg + sugar

The tiniest amount of nutmeg goes a long way with these.

Some dry stuff.

Swirl.

The batter starts as a dough . . .

Crumbles.

. . . then quickly goes back to being a batter.

More wet stuff.

Sloppily fill your clean, greased muffin pan that looks dirty no matter how many times you scrub it. Remember, no liners! These things still need an outside treatment.

Splats!

After baking, these babies are so smooth, they almost look more like cupcakes than muffins. But they’re neither, they’re really doughnuts, promise.

Soft little pillows.

Now take the muffins into your veiny old lady hands and roll them in sugar.

Dab dab.

It’s a satisfying part of the process. Perhaps the most.

Ta da!

The one advantage here as opposed to hitting up the Dunkie’s drive-through is that you can enjoy these with a fresh cup of unburnt coffee.

Serve with coffee, of course!

Many thanks to Nicole at Baking Bites for posting a recipe I couldn’t resist. And I find myself resisting temptations CONSTANTLY, so it’s high praise.

  1. missispahan Said,

    These “doff-nuts” look so lovely and more than good enough to eat!

    Love your blog :o )

  2. Laura Said,

    I don’t bake often….but I think I’ll make these!

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