Cranberry Nut Doughnut Muffins

Cranberry Nut Doughnut Muffin Recipe

This is my version of a recipe I got from Jen of  How To Simplify  I made her original recipe a few weeks ago and it was so yummy!  And yes, it did taste just like a real doughnut.  Me being me, I needed to try it again and add just a few of my own touches.  I really like these additions to the original if you're looking jazz things up just a little bit.  Just as an FYI, I doubled the recipe to make 24 muffins.  The original measurements (shown here) makes 12 muffins.
Yield: 12 muffins

For the muffin:
1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup canola oil
3/4 cup sugar
1 egg
3/4 cup milk
3 oz. dried cranberries
1/4 cup toasted chopped pecans

For the coating and the topping:
1/2 cup butter, melted
1/2 cup sugar
1 tablespoon cinnamon

-Preheat oven to 350 degrees.
-Brush each muffin tin liberally with melted butter making sure to cover bottom and sides.
-Mix together the sugar and cinnamon for the coating and spoon 1 teaspoon of mixture into each muffin cup. -Roll the entire pan to freely coat the cinnamon sugar mixture on entire surface of each muffin tin.
-Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl.
-Combine oil, sugar, egg and milk in a large bowl.  Add the dry ingredients and stir only to combine.
-Bake muffins for 15-20 minutes until lightly golden brown.
-Allow to cool for 3 -5 minutes and then remove from tins.
-Brush tops of each muffin with melted butter and sprinkle with additional cinnamon sugar.

Inhale the aroma and stand back. The crowds will be gathering in your kitchen before you know it!  I've got to show the beauty shot once again...  Ahhhhh :)

Cranberry Nut Doughnut Muffin Recips

Hurry and go make these. You won't be sorry!!!

Until we eat again,

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