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Sunday, April 11, 2010

Meyer Lemon Donut Muffins

During my childhood The Dad, The Brother, The Lola, and myself would go to the a local donut shop every sunday.  I would always get the cake donut but it is so bad for you, I had to break that habit the older I got.  When I was reading the Baking Bites blog, I stumbled on this recipe.  I was extremely excited since it wasn't fried.  So I decided to put a little twist to it.  I added some meyer lemon juice and just coat the top with raw sugar.  The Husband loved it and he kept wondering how I actually got it to taste like a donut.   Since I'm quite sarcastic, I responded with...Magic. 

(adapted from Baking Bites)

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 (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling


  1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
  2. In a large bowl, beat together sugar and egg until light in color.
  3. 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.
  4. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
  5. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
  6. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
  7. 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
Makes 10 muffins.


  1. They look great! I think I'll make a batch for work.

  2. these look so yummy...i love cake donuts the best!