Why eat a calorie-filled donut when you can have a yummy muffin that tastes just as good!
I have made these for years my family loves them a treat my son in law enjoys when I take a box of them over.
Everyone loved these muffins, with and without the topping. They are moist on the inside and firm on top. My kids are super picky and these got their seal of approval. I cooked them for only 17 minutes and they were perfect. Next time I will use apple sauce instead of oil. Suggestion: make half of the topping otherwise you will have tons left over and possibly wasted.
What you need:
3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
Directions:
Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour.
In a small bowl, whisk together flour, baking powder, salt and nutmeg.
Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.
Cool on a wire rack.