I know this is an interesting name for a recipe, but this recipe is a bit of a crossbreed. Since I didn’t want my kids standing over pots of scalding hot oil, but I knew they’d have so much fun making their own doughnuts, I thought I could make a baked doughnut. These didn’t come out looking like doughnuts, but they taste remarkably like the cake doughnuts we all love. Brushing them with butter, sugar, and cinnamon added that special cake doughnut taste, and so these hybrids — taking the best of both worlds — were born. They are seriously good.
Make the Muffins
1. Preheat oven to 350°F (180°C)
2. Beat the margarine, oil, and sugar in the bowl of an electric mixer fitted with beater attachment on high until creamy and light in color.
3. Lower mixer speed and add all remaining ingredients. Mix until well combined.
4. Spoon into a 12-cup muffin tray that has been sprayed well with baking spray and bake for 22 minutes.
5. Remove from oven and let cool for a few minutes.
Use an ice cream scoop to place mixture into the muffin trays for nice even scoops.
Orange zest is optional, but recommended.
For the Topping
1. Combine sugar and cinnamon in a bowl.
2. Brush muffin tops with melted butter.
3. Generously sprinkle sugar-cinnamon mixture over the buttered muffins.