Donut muffins are a type of muffin that is rolled in sugar after baking, giving them a crisp, sweet coating that is very similar to what you find in a freshly fried and glazed donut. Sugar Donut Muffins are one of my go-to recipes for breakfast or brunch when I’m entertaining a group because they are always a huge hit. I make them just for myself, as well, because they are so simple that there is no need to save them for a special occasion. While I enjoy the original muffin (just like I enjoy plain donuts!), you can also incorporate other flavors into it.
These Raspberry Donut Muffins are an excellent choice for spring and summer entertaining when fresh raspberries are in season. They’re studded with fresh, sweet raspberries that give them a great flavor and eye-catching pops of color, but they still have the same sugary outer coating that makes a donut muffin so dangerously addictive. You’ll need about a cup of raspberries and you should coarsely chop them before stirring them into the buttermilk muffin batter. Raspberries are typically used whole, but you want them to be well-integrated into the muffin to get the best donut effect. Plus, you’re guaranteed to get some berry in every bite. You can use frozen berries and still get good results, but fresh berries are a bit easier to work with. If you are using frozen berries, there is no need to defrost them before mixing them into the batter. Be careful as you chop them, however, as frozen berries can easily slip away from the blade of a knife if you’re not careful.
The muffins are soft and fluffy inside, with a hint of buttermilk and vanilla that nicely showcases the flavor of the fresh berries. The crisp, sugary coating is delicious – and it doesn’t overwhelm the muffins because the batter you start out with isn’t too sweet. These muffins are at their best on the day that they are baked. If you can’t eat them all in one day, store them very loosely covered so that the sugar layer doesn’t become soft before you’re ready to eat the rest.
Raspberry Donut Muffins
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup buttermilk
1 cup fresh raspberries, coarsely chopped
2 tbsp butter, room temperature
1/2 cup sugar
Preheat oven to 350F. Lightly grease a muffin pan (preferably a nonstick pan).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugar, egg and vegetable oil until well-combined. Blend in vanilla and almond extracts. Stir in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, mixing just until no streaks of dry ingredients remain visible. Fold in raspberries until well-distributed.
Divide batter evenly into prepared muffin cups.
Bake for 15-17 minutes, until the muffins spring back when their tops are lightly pressed and a toothpick inserted into their centers comes out clean.
Use a knife to spread a small amount of butter on top of each muffin while it is hot. Place 1/2 cup sugar in a shallow bowl or dish.
While they are still hot, remove muffins from the pan and, working with one at a time, roll the muffin completely in the sugar. Set on a cooling rack to set and cool completely. Repeat with remaining muffins.