These donuts are crazy. These donuts cray.
I made these one afternoon where I was craving blueberry and sweets. Matthew and I each had one, and we went to our own desks to continue to work. Then I heard Matthew walking towards me in the loft. His plate was empty. “Oh man, can I have another one of them?”
Isn’t that just the dream response?
I told him to eat his heart out. Then we talked about how we should stop doing our work and dedicate our lives to donuts. Oh maybe that was just me, I don’t know, these donuts hit me hard.
I call these muffin top donuts because they are made in a donut pan, but I fill it up to the top with batter so it becomes a muffin on top. It’s a donut on one side, it’s a muffin on the other, it’s happiness inside. Also these are dairy free (I also give a non dairy free option in recipe) so we’re going to pretend that means that they are majorly healthy and these won’t actually cause you a muffin top.
Also I’m really into small batches of donuts, cookies, muffins, etc lately. I don’t really need 18 donuts (not saying I don’t want 18 donuts) so I love these smaller batches. This will make sure I don’t go wild at 5AM in the morning and wake up with guilt of eating my daily calories in 8 minutes. Making smaller batches makes me want to try new recipes too. If I make a big batch of cookies that are going to sit here for a week, chances are I’m not going to bake anything else out of pure worry of eating everything. So what I’m saying is make these donuts, eat them, then make them again, eat them, then make them again, eat them. It feels better that way.
Ingredients
For the donuts
- 1 cup flour
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup almond or regular milk
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 1/2 teaspoon vegetable oil
- 1/2 cup frozen blueberries
For the glaze
- 1 cup powdered sugar
- 1 1/2 teaspoon lemon juice
- splash of almond or regular milk
Instructions
- Preheat oven to 325 degrees. Spray a donut pan with nonstick spray.
- In a bowl mix flour, sugar, baking powder, cinnamon and salt together.
- In another bowl stir together milk, egg, vanilla, lemon juice and oil until combined.
- Add milk mixture to your flour mixture and stir until mixed well.
- Stir in blueberries lightly until they're evenly distributed.
- Spoon mixture into donut pans to the very top. Filling them up to the top will turn these into muffin top donuts. Bake for 10-12 minutes or until lightly browned on sides.
- Remove from oven, cool.
For the glaze
- Put sugar, lemon juice and splash of milk in bowl and mix well (I use hand mixer).
- If glaze is too wet, add a tablespoon of cornstarch to thicken it up.
- Once donuts are cool, spread glaze on each donut muffin top.
Chocolate shavings says
That is the dream response ! These look delish — especially with the glaze!
Tina @ Tina's Chic Corner says
I’ve been craving blueberries this week so you read my mind! I love that you used a donut pan to create something that doesn’t look like a donut…definitely will need to copy you. 😉
Gretchen @ Two Healthy Kitchens says
These are brilliant (and well, so are you!)! And they are totally healthy … because there’s no middle! Last I checked, air was calorie-free! 🙂
I cannot wait to try this recipe. We LOVE the blueberry and lemon combo at my house … so I know these will be simply delish! And with the frozen blueberries, I can make these any time I want!
kimmythevegan says
You had me at donut-muffin…
Brandi says
Blueberry and lemon is a favorite combination of mine. Your muffins look so moist and delicious. Thank you for sharing.
Sophie says
I made these tasty beauties just now & love them so much!
They are DIVINE!!!! xxx
Amanda @ Once Upon a Recipe says
I just made baked lemon donuts this week too! LOVE. I like how you fill up the pan to make muffin tops!
Pamela says
So happy to hear from another lemon donut lover!
Aimee / WallflowerGirl.co.uk says
Never heard of muffin top donuts before but they look like the greatest food ever invented. I must have one.
Sarah & Arkadi says
i think you just invented a new dessert!!! love this!
Joanne says
A life dedicated to donuts is a life well lived. 😛 The blueberry lemon combo is so perfect in so many ways! Loving these.
Amy (Savory Moments) says
Yes – these look super good! I love that it is a combined muffin top + donut!
Gintare @Gourmantine says
I’m so with you on small batches. They really do kick up to move around the kitchen more and get more creative and these are so pretty!
Abbe@This is How I Cook says
My daughter just informed me she wants to open a design your own donut shop. Maybe you should talk to her. On the other hand, I have deliberately not bought a donut pan, because I am afraid of being donut addicted! I already have enough addictions!
Pamela says
Aww I’m so happy to hear that, I would have one pretty pastel donut shop! 😉
Catherine says
Dear Pamela, These look very tempting!!
I am into smaller batches too. This way as you say, eat them and make them again!!
Blessings dear. Catherine xo
Juliana says
Yum! Blueberry and lemon…one of the best combination!
Thanks for the recipe Pamela…have a great week 😀
Mason Canyon says
These look yummy. Add a cup of coffee and what more could you ask for?
Pamela says
I love that way of thinking. I always enjoy with a cup of tea, perfect pick me up during these cold afternoons. 🙂
vanillasugarblog says
Yes!
No, not crazy, but GOOD!
I need a muffin top pan!
I love the crispy edges of the muffin tops, best part.
Natalie @ Tastes Lovely says
THIS IS SUCH A GOOD IDEA! Sorry for screaming that at you, but I seriously love your idea of the “muffin top” of the top of these donuts. Genius!
Pamela says
I love your enthusiasm! Scream for these donuts girl!
Koko says
Mmmm donuts….cannot go wrong there! I am so with you on the small batches…such a nice feeling to indulge but not feel awful about the fact that you just ate a week’s worth of calories in a few minutes hahaha
Pamela says
I’m totally guilty of knowing the feeling of that. 😉
Tara says
Looks amazing! It is always good when the boy approves, I would also ask for seconds. 😉
Lidia says
How cute are those?! I bet they’re scrumptious too.
Cindy @ Pick Fresh Foods says
Absolutely beautiful! I love love blueberries! Mix them into a donut…heaven 😀 I’ll take a dozen!
Shikha @ Shikha la mode says
All about that muff top – it’s the best part anyways!
Ashley says
Blueberry / lemon is such a great combo and I love what you did here with the part donut part muffin top! And with that glaze … hmmm I want one with my tea right now!
Chris @ Shared Appetite says
This is totally the next big thing… move over cronuts… we have muffin top donuts, hahaha. Seriously, these look amazing. Love the blueberry-lemon combo!
Mary Frances says
How cute! You are so fun and creative; love it! And the lemon blueberry combo is the best of the fruity world. Lemon compliments so many fruit flavors! You are becoming the queen of dairy free donuts, Pamela!
Pamela says
Thanks Mary Frances! Exploring with lemons is my new baking obsession.
The Squishy Monster says
I can just imagine what these taste like—omg yum!
GiGi Eats Celebrities says
Muffin top DONUT. OMG just stop! LOL! Combining two of the best foods ever… Into ONE! ha!
Suzanne says
Oh yes those sound so good. the lemon glaze dripping down the sides of those doughnuts is a thing of beauty.
Katie says
Small batch baking is where it’s at. For all the reasons you mentioned, I always make small batches – never more than a dozen cookies at a time. I live alone, too, so it isn’t like I can even lie to myself and say that someone else must have eaten them all. 😀