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 apple cinnamon 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!
Apple Cinnamon Donut Muffins
- 1/4 cup butter softened
- 2 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons apple pie spice
- 3/4 teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup buttermilk
- 1 cup diced baking apple (about 1 medium apple) peeled, cored, and in small dice - I like to use Granny Smith
- 2 tablespoons butter , melted
- 1/4 cup cinnamon sugar*
- 2 tablespoons butter
- 1/4 cup real maple syrup
- 1 cup powdered sugar
- 1/4 teaspoon maple flavor
- 1/4 teaspoon vanilla extract
Preheat the oven to 425 F. Lightly grease 2 24-cup mini muffin tins. Set aside.
If topping with maple glaze, add butter and maple syrup to a small saucepan.
Heat over medium-low heat, whisking regularly until butter melts.
Remove from heat, and whisk in powdered sugar, maple flavor, and vanilla extract.
Set aside until ready to use.
To make the muffins, 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 buttermilk 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.
For the cinnamon-sugar topping, dip in melted butter, letting excess run off.
Dip in cinnamon/sugar mixture.
For the maple glaze, dip tops of muffins in glaze, letting the excess run off.
*1 tablespoon ground cinnamon mixed with 3 tablespoons granulated sugar. Adjust according to desired cinnamon level.