Moving away from Krispy Kreme was one of the best things that could have happened for my waistline. I had baby weight to lose, and that hot donut light called to me. Seriously, whoever came up with that light is a donut evil genius. Anyway, when we want donuts at home, we have donut muffins. They have all of the yummy goodness – a delicate crust and moist, tender inside – without all of the mess that goes along with frying. These donut muffins also have warm, apple pie spices and pieces of juicy apple in them. And since you’re making them, they are as hot and fresh as you can get. Take that, hot donut light.
4 T. butter, softened
2 T. vegetable oil
1/2 c. granulated sugar
1/4 c. brown sugar, packed
2 large eggs
1 tsp. vanilla extract
1 ½ teaspoons baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3/4 tsp. salt
2 ½ c. all-purpose flour
3/4 c. + 2 T. milk
2 T. non-fat Greek yogurt
1 c. diced apple (about 1 medium apple peeled, cored, and in small dice)
2 T. butter, melted
1/4 c. cinnamon sugar (1 T. ground cinnamon mixed with 3 T. granulated sugar)
- Preheat the oven to 425°F. Lightly grease 36-cups in mini muffin tins.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, oil, and sugars until well-combined.
- Stir in the eggs and vanilla until combined.
- Add baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; stir to combine.
- Add the flour; stir until just barely combined.
- Stir in milk and yogurt until well-combined.
- Add apple, and stir until just combined.
- Scoop batter into prepared pans, filling 3/4 full.
- Bake for about 12 minutes, or until toothpick inserted in center comes out clean.
- Let the muffins cool in pan for about 5 minutes or until they’re cool enough to handle.
- To top the muffins, dip in melted butter, letting excess run off.
- Dip in cinnamon/sugar mixture.
- Serve warm.