Vegetarian Cinnamon Sugar Donut Muffins
These vegetarian cinnamon sugar donut muffins combine the best of both worlds—muffins and donuts—offering a delightful burst of flavor and a guilt-free indulgence.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For a lighter texture, substitute half with whole wheat flour.
- 1 cup granulated sugar Adjust according to your sweetness preference.
- 2 teaspoons baking powder Helps the muffins rise.
- 1 teaspoon baking soda Works in conjunction with the baking powder.
- 1 teaspoon ground cinnamon The star flavor of the recipe.
- 0.5 teaspoon salt Enhances the sweetness.
Wet Ingredients
- 0.5 cups unsweetened applesauce This replaces eggs and adds moisture.
- 1 cup almond milk Use your favorite non-dairy milk or regular milk if not vegan.
- 0.5 cups vegetable oil Keeps the muffins moist.
Topping
- 0.25 cups granulated sugar Adds sweetness and crunch.
- 1 tablespoon ground cinnamon Enhances the cinnamon flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mixing
- In another bowl, combine the wet ingredients: applesauce, almond milk, and vegetable oil.
- Pour the wet mixture into the dry ingredients, and stir gently until just combined.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Finishing Touch
- Mix the granulated sugar and ground cinnamon for the topping.
- Allow the muffins to cool for a few minutes before rolling them in the cinnamon sugar mixture.
Notes
Store muffins in an airtight container at room temperature for up to three days, or freeze for longer storage. For variations, consider adding chocolate chips or nuts.