Doughnuts (or donuts) – probably the ultimate non-healthy comfort food. Not many people can resist the allure of a fresh sugar and cinnamon sprinkled donut. How about a healthier, simpler baked muffin version? Just as irresistible but not quite so naughty? Now, that is a good idea!
Donut muffins may not be a new concept to you, but they are to me! These easy to make little beauties are light and fluffy but all the sugary sweet spice of a good donut. I can think of many scenarios where these would be just right – breakfast, lunch, tea, snack or supper. I reckon these will become a bit of a regular staple in this household.
Donut Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
- 1 – 2 tsp cinnamon, depending on taste
- 2 tbsp soft brown sugar
- 2 cups plain flour
- 1/4 cup cornflour
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup dairy-free spread
- 1 cup caster sugar
- 3/4 cup dairy-free yogurt
- 1 1/2 tsps vanilla essence
- 1 tsp lemon juice
- 3/4 cup dairy-free milk, I use Oatly oat milk
– Preheat the oven to 180 degrees centigrade/Gas Mark 4
– Fill a cupcake tray with liners
– In a small bowl, mix together the 2 tsp cinnamon and 2 tbsp caster sugar
– Sift together the flour, cornflour, baking powder and 1 tsp cinnamon
– Mix together the yogurt, vanilla, lemon juice and oat milk. Set aside.
– Cream together the dairy free spread and caster sugar until light and fluffy
– Alternately add some of the dry and wet ingredients until they’re all used up and you have a nice smooth, silky batter
– Fill the muffins liners, 2/3rds full
– Sprinkle the sugar and cinnamon mix over the top of the muffins
– Bake for 18-20 minutes until the muffins have risen nicely and are cooked through (a knife/skewer comes out clean)
– Cool on a wire rack.
I definitely couldn’t resist these!
this looks SO good!!!!
Gosh! Your bake looks soo delicious ! =D
Ohh soo yumm!! These look good. Thanks for your recipes Lucy.
Don’t scream but I’m going to try to make these…gluten-free too! I have someone in my writing group who is gluten-free. It’s a cheat but I’m going to use a gluten-free sugar cookie mix too. Gluten-free flour can be so sticky…Anyway, will let you know how it comes out. They look so good!
did you give them a go? I’d love to hear how they turned out gluten-free….
Dry…But I didn’t follow your recipe so it was my fault! I will try again soon.
Hi Lucy! We are new to your site…. and have just made these muffins. My son (who has severe dairy, egg and nut allergies) thought that they should have jam in – to be more like a real doughnut! I said he could put it in three of them just in case it didn’t work……..shouldn’t have worried – they were DELICIOUS!!! Thank you so much for all the super ideas!
Fantastic, your son had a brilliant idea 🙂 I’m so pleased you like the recipes 🙂