Can you believe you can make Muffins that taste like Doughnuts?!If you want to make Doughnuts in few minutes without yeast, kneading, rising time and without deep frying, this is the recipe for you! These muffins are incredibly easy to make, super soft thanks to the juicy apples, they taste like deep fried donuts even if they are made with a special muffin dough-batter and baked in the oven.Thanks to a buttery cinnamon-sugar coating, they look and taste like delicious doughnuts. The dough is made with water (no milk), but they are incredibly rich, fluffy and feature a light texture that will melt in your mouth.No one could resist!
6 g(1+1/2 tsp)baking powderincrease + 1/2 tsp if you make it eggless
90 g (1/3 cup+1 tbsp)unsalted buttermelted
3eggsroom temperature; or 150-170 g applesauce + 1/2 extra tsp baking powder
60 g(1/2 cup)waterlukewarm
2 applesabout 290 g - 10 oz peeled, cut out the core and chopped apples
about 1 tsplemon juice
Coating
110 g(1/2 cup)granulated sugar
1 tspcinnamon
55 g (1/4 cup)unsalted buttermelted
Instructions
Apple Doughnut Muffins
Grease a muffin pan or 12 muffin molds with butter.
Peel and chop the apples in small cubes. You will get about 290 g-10 oz of cubed apples.
Sprinkle the apples with lemon juice and set aside.
In a large bowl mix flour, salt, baking powder and sugar.
In a medium size bowl mix together eggs, water and melted butter.
Well combine the egg mix into the flour mix using a spatula.
Add the chopped apples and mix until combined.
Divide the batter into 12 greased muffin molds and bake in preheated oven at 200°C-390°F for about 17 minutes or until slightly golden on top.
Remove from the oven and prepare the topping.
Coating
In a large dish mix sugar and cinnamon.
Dip a warm muffin into the melted butter and roll it into the cinnamon sugar mix. Pay attention to coat muffins when still pretty warm or the coating won't stick to them.
Repeat the coating for every muffin and serve it.
Video
Notes
You can store them at room temperature for about 1 day, in the refrigerator for about 1 week or you can freeze them for about 3 months.