Quick Nutmeg Baked Donuts
Servings: 9 donuts
Rich, nutmeg-flavored baked donuts topped with cinnamon-sugar.
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Equipment
- donut pan (alternative: may use a muffin pan)
Ingredients
Donut Batter
- 1 ½ cups all-purpose flour (185 grams if measuring by weight)
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 1 egg, lightly beaten
- ½ cup milk
- ⅓ cup butter, melted (5 ⅓ Tablespoons)
Topping
- ⅓ cup butter, melted (5 ⅓ Tablespoons)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Prepare donut pans with magic cake release, or grease with butter.
- In medium mixing bowl, stir together flour, sugar, baking powder, nutmeg and salt.
- In a separate bowl, stir together egg and milk. While stirring, slowly pour in melted butter. Pour into dry ingredients, and stir until combined. Do not overmix.
- Transfer batter to large piping bag or gallon baggie. Clip corner off of bag and pipe into prepared donut pans, filling about ¾ full.
- Bake at 350°F for 16-22 minutes until lightly golden on top.
- While donuts are baking, in a small bowl, mix ¼ cup granulated sugar and ½ teaspoon ground cinnamon. Melt butter for topping in a separate small bowl.
- Tip donuts out of pan upside down. When cool enough to handle, dip bottoms (the part that was in the pan) in melted butter and then cinnamon-sugar.
- Cool completely before storing in a container with the lid cracked open.
Notes
- Don't have a muffin pan? Make donut muffins: Prepare muffin pan with magic cake release or paper muffin cups. Scoop batter into prepared muffin pan. Bake 350°F 20-25 minutes. Yield: 10-12 muffins.
- Grease donut pan: I recommend greasing even non-stick pans for easy release.